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There’s something truly magical about capturing the cozy essence of an apple pie in a form that’s so easy to share. These salted caramel apple pie bars do exactly that, and then some. They bring all the heartwarming flavor you crave, without any of the fuss of rolling out a perfect pie crust.
Think of a soft, chewy base and a crumbly, oat-filled topping, with a generous layer of spiced, tender apples nestled right in the middle. And then, just when you think it can’t get any better, a luxurious drizzle of homemade salted caramel sauce cascades over the top. It’s a symphony of textures and tastes, really, that makes you pause for a moment after the first bite.
Why These Bars Feel Like a Hug
These aren’t just a dessert; they’re an experience. The aroma of cinnamon and baking apples that fills your kitchen is pure, unadulterated comfort. It’s the scent of crisp fall afternoons and joyful gatherings.
And let’s be honest, they are incredibly forgiving. That one simple mixture for both the crust and the topping? It’s a stroke of genius that saves you time and dishes. You get that delightful contrast of textures—soft on the bottom, a bit crisp on top—with half the effort.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step towards creating this masterpiece. Using the right apples and a good, rich butter will make all the difference in the final result.
- For the Apple Filling: 5 medium apples (a mix like Honeycrisp and Granny Smith), 1 tbsp lemon juice, 3 tbsp all-purpose flour, 1/3 cup packed light brown sugar, 1 tbsp cinnamon, 3/8 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ground cloves, a pinch of salt.
- For the Crust & Topping: 1 1/2 cups (340g) melted salted butter, 3 cups (390g) all-purpose flour (spooned & leveled), 2 cups (195g) old-fashioned rolled oats, 1 1/2 cups (330g) packed light brown sugar, 1 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt.
- For the Salted Caramel Sauce: 1 cup (210g) granulated sugar, 6 tbsp (85g) cubed salted butter, 1/2 cup + 1 tbsp (135g) heavy cream, a pinch of fine sea salt.
The Perfect Apple for the Job
Choosing your apples is perhaps the most important decision you’ll make. You want a firm apple that can hold its shape and not turn into mush during the baking process. A soft apple, like a McIntosh, simply won’t do.
I love a combination, personally. Using about two-thirds sweet Honeycrisp and one-third tart Granny Smith creates a beautifully balanced flavor. The Honeycrisp brings that wonderful honeyed sweetness, while the Granny Smith provides a bright, tangy counterpoint that keeps the whole bar from feeling too rich.
How to Make Salted Caramel Apple Pie Bars?
Getting Your Pan Ready
First things first, preheat your oven to 350°F. Now, take your 9×13 pan and give it a good spray with nonstick spray. This is where a little parchment paper magic comes in—line the pan with it, letting the ends overhang.
This simple trick is your best friend. It creates little “handles” that will let you lift the entire slab of bars out of the pan later. This makes for incredibly clean slicing and effortless serving, trust me on this.
Preparing the Spiced Apple Heart
In a medium bowl, you’ll combine all of your apple filling ingredients. Go ahead and toss those sliced apples with the brown sugar, lemon juice, spices, and flour. The lemon juice isn’t just for flavor; it keeps the apples from browning too much while you work.
Be gentle as you stir, you don’t want to break the delicate apple slices. Just mix until every slice is glistening and coated in that spiced, sugary mixture. Then, you can set it aside and let the flavors start to get to know each other.
Creating the Magical Crust and Topping
In a large bowl, melt your butter. To that, you’ll simply add all the remaining crust and topping ingredients—the flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir it all together until it forms a cohesive, crumbly mixture.
It will look and feel like a thick, oat-y cookie dough, and it will smell amazing already. This one-bowl mixture is the secret to the bars’ incredible texture, forming both a solid base and a streusel-like top.
Building Your Layers of Goodness
This is where it all comes together. First, take about two cups of your crust mixture and set it aside for the topping. Now, press the rest of the mixture firmly into the bottom of your prepared pan, creating an even base.
Give your apple mixture one last stir, then spoon it evenly over the base. Here’s a pro tip: leave the excess liquid behind in the bowl. Finally, take that reserved crust mixture and crumble it lovingly over the apple layer.
The Transformation in the Oven
Slide the pan into your preheated oven and bake for 38 to 45 minutes. You’re looking for a beautifully golden brown topping and apples that feel tender when you pierce them with a fork through the crust.
Your kitchen will smell absolutely divine. Once they’re out, let the bars cool completely on a wire rack—this is crucial for them to set up properly so you can get those clean, sharp slices.
Crafting the Salted Caramel Crown
While the bars are baking, you can whip up your salted caramel sauce. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. It will clump and then slowly melt into an amber-colored liquid.
Once it’s fully melted, carefully whisk in the cubed butter until it’s fully incorporated. Then, remove it from the heat and whisk in the heavy cream and a pinch of sea salt. Let it cool slightly; it will thicken up into the perfect drizzling consistency.
The Grand Finale: Serving and Storing
Once the bars have cooled for an hour or two, use the parchment paper handles to lift them onto a cutting board. Slice them into squares and drizzle each one generously with that glorious homemade salted caramel.
A little extra pinch of flaky sea salt on top is never a bad idea. Store any leftovers in an airtight container in the fridge, where they’ll stay delicious for 3 to 4 days.
Tips
An oven thermometer is a baker’s secret weapon. Ovens are notorious for being inaccurate, and even a 25-degree difference can affect your bake. Knowing your true oven temperature ensures your bars bake evenly and perfectly every single time.
If you’re serious about baking, a kitchen scale is a game-changer. Measuring flour by weight (grams) is far more accurate than using cups, which can vary wildly. This precision leads to a consistently perfect texture, avoiding bars that are too dry or too crumbly.
When you press the base layer into the pan, really press it down firmly. Use the bottom of a measuring cup or a glass to compact it. This helps create a solid foundation that won’t fall apart when you bite into a bar.
Can I Make These Ahead of Time?
Absolutely, and it’s a fantastic strategy for stress-free entertaining. The salted caramel sauce can be made up to three days in advance and stored in a jar in the fridge. Just warm it gently in the microwave for 20-40 seconds to make it drizzle-ready again.
The bars themselves can be baked a full day ahead. Let them cool completely at room temperature, then cover the pan tightly with foil or transfer the slices to an airtight container and refrigerate. They are wonderfully versatile, tasting fantastic whether served warm, at room temperature, or even cold straight from the fridge.
What If I Need a Smaller Batch?
This recipe is wonderfully adaptable. To make a half-batch, simply halve all the ingredients and bake it in a 9×9 square pan. You’ll need to adjust the baking time, so start checking around the 25-minute mark.
Doubling the recipe is a bit trickier, only because you’d need an enormous mixing bowl and a very large, deep pan. For a bigger crowd, it’s actually easier and more reliable to make two separate batches. This ensures everything mixes and bakes evenly.
The Best Occasions for These Bars
These bars are the undisputed star of any autumn potluck or tailgate. They are easy to transport, don’t require any last-minute fuss, and yield a large number of servings. They are the perfect hand-held dessert that feels both rustic and elegant.
They also make a wonderful weekend baking project to enjoy with your family. The process is simple enough for little hands to help with, like pressing the crust or sprinkling the topping. It’s a beautiful way to create lasting memories and a delicious treat, all at once.
Salted Caramel Apple Pie Bars Recipe
Description
These Salted Caramel Apple Pie Bars have all the cozy flavor of classic apple pie with none of the fuss! A buttery brown sugar oat crumble forms both the crust and topping, sandwiching a layer of tender, spiced apples. Drizzled with homemade salted caramel sauce, they’re the ultimate fall dessert—easy to make, easy to share, and impossible to resist.
ingredients
For the Apple Filling
For the Crust & Topping Mixture
For the Salted Caramel Sauce
Instructions
Prep & Apple Filling
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Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray with nonstick spray.
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In a medium bowl, toss sliced apples with lemon juice, flour, brown sugar, cinnamon, nutmeg, allspice, cloves, and a pinch of salt. Stir gently until evenly coated. Set aside.
Crust & Topping
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In a large bowl, combine melted butter, flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir until a crumbly mixture forms.
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Reserve 2 cups (about 330g) of the mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.
Assemble & Bake
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Give the apple mixture another stir, then spoon the apples over the crust, leaving excess liquid behind in the bowl. Sprinkle the reserved crumb mixture evenly over the apples.
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Bake for 38–45 minutes, until the topping is golden brown and apples are tender when pierced with a fork. Cool completely in the pan on a wire rack (1–2 hours) before slicing.
Salted Caramel Sauce
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While bars bake, make the caramel: In a medium saucepan over medium heat, melt sugar until deep amber (do not stir—swirl gently). Remove from heat and carefully whisk in butter until melted, then slowly add heavy cream and sea salt. Let cool until thick enough to drizzle.
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Drizzle cooled bars with salted caramel sauce just before serving. Optionally, finish with a pinch of flaky sea salt.
Nutrition Facts
Servings 15
Serving Size 1 bar
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16gg25%
- Saturated Fat 10gg50%
- Trans Fat 0gg
- Cholesterol 40mgmg14%
- Sodium 220mgmg10%
- Potassium 120mgmg4%
- Total Carbohydrate 44gg15%
- Dietary Fiber 2gg8%
- Sugars 28gg
- Protein 3gg6%
- Calcium 40 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Best apples: Use firm, tart-sweet baking apples like Honeycrisp, Fuji, or a mix with Granny Smith. Avoid soft apples like McIntosh.
- Make ahead: Caramel sauce can be made up to 1 week ahead and stored in the fridge. Bars can be baked 1 day ahead—store covered at room temp or refrigerated.
- Dairy-free option: Substitute butter with a trusted plant-based butter and heavy cream with full-fat canned coconut milk.
- Serving tip: Serve slightly warm with a scoop of vanilla ice cream for an extra-decadent dessert!
- Storage: Keep bars in an airtight container in the fridge for 3–4 days. Reheat gently before serving if desired.
Frequently Asked Questions
Can I halve this recipe?
Yes! Bake in a 9×9-inch pan and reduce baking time to 25–35 minutes. Check for doneness with a fork.
Do I have to make homemade caramel?
While homemade salted caramel adds the best flavor, you can substitute with ¾ cup of high-quality store-bought caramel sauce if short on time.
Why are my bars soggy?
Be sure to drain excess liquid from the apple filling before layering, and allow bars to cool fully before slicing. This helps the filling set properly.