Apple season hits different when you slice into a warm, buttery bar that tastes like pie but skips all the fuss. Salted caramel apple pie bars bring together a shortbread-style crust, cinnamon-kissed apples, and that sweet-salty drizzle that makes everyone lean in for seconds.
I started testing bar versions back in 2019 after realizing most folks wanted the cozy flavor without rolling dough or crimping edges. The trick is using firm applesGranny Smith or Honeycrispso they hold their shape and don’t turn mushy. After a dozen rounds in my kitchen, I nailed the balance: enough caramel to taste indulgent, enough salt to keep it from being too sweet.
Yesica Andrews
Salted Caramel Apple Pie Bars Recipe Easy and Delicious
These salted caramel apple pie bars combine all the cozy flavors of classic apple pie with the ease of a bar treat. Featuring a brown sugar oat crumble that acts as both the crust and topping, they’re loaded with tender, spiced apple slices and finished with a luscious drizzle of homemade salted caramel sauce. Perfect for an effortless fall dessert everyone will love.
1 and 1/2 cups light brown sugar, packed, 330 grams
1 and 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup granulated sugar, 210 grams
6 tbsp salted butter, cubed, 85 grams
1/2 cup + 1 tbsp heavy cream, 135 grams
pinch of fine sea salt
Method
Start by heating your oven to 350 degrees Fahrenheit and prepare a 9×13 inch pan with nonstick spray and parchment paper, leaving extra on the edges for easy removal later.
In a bowl, combine the sliced apples with lemon juice, flour, brown sugar, cinnamon, nutmeg, allspice, cloves, and a pinch of salt. Gently toss so the apple slices stay intact and the spices distribute evenly.
Pour melted butter into a large mixing bowl, then add the flour, rolled oats, brown sugar, baking soda, cinnamon, and salt. Mix everything until well combined.
Set aside about 2 cups of this oat mixture for the topping and press the remainder firmly into the bottom of the prepared pan to form the crust.
Give the spiced apple filling another gentle stir, then spread it evenly over the crust, leaving any excess liquid behind in the bowl.
Sprinkle the reserved oat mixture evenly over the apples as a crumble topping.
Bake the assembled bars for 38 to 45 minutes until the top turns golden and the apples are tender when tested with a fork.
While baking, prepare the salted caramel sauce by melting sugar in a saucepan until amber colored, then whisk in the cubed butter until smooth.
Slowly add the heavy cream and a pinch of fine sea salt, stirring constantly until the sauce is velvety and glossy.
Allow the bars to cool completely on a wire rack for 1 to 2 hours before lifting them out using the parchment paper overhang for easier slicing.
When ready to serve, cut the bars into desired portions and drizzle generously with the homemade salted caramel sauce.
Store any leftover bars in an airtight container in the refrigerator for up to 3 to 4 days, and keep extra caramel sauce refrigerated as well, reheating gently before use.
Notes
Make the caramel up to 3 days in advance and warm it briefly in the microwave before serving. Bars can be prepared a day ahead; simply cool and refrigerate. They taste great warm, at room temperature, or chilled.
Why You’ll Love These Bars
This recipe delivers all the cozy apple pie flavor without the stress of rolling crusts or worrying about soggy bottoms. The buttery oat crumble does double duty as both base and topping, which means less fussing and more enjoying.
One bowl for the crust: Melted butter makes the mixing effortlessno creaming, no waiting for anything to soften.
Make-ahead friendly: Bake them a day early and store in the fridge. They taste just as good cold as they do warm.
Perfect for sharing: Slice into 15 or 24 pieces depending on your crowd. They’re sturdy enough to pack for potlucks or wrap up as gifts.
That salted caramel drizzle: It’s the sweet-salty finish that turns a simple bar into something memorable.
Ingredient Notes
You’ll find everything at your regular grocery storeno specialty trips required. The ingredient list might look long, but most of it is pantry staples you probably already have tucked away.
Apples: Granny Smith or Honeycrisp work beautifully. Slice them between 1/8″ and 1/4″ thick so they cook evenly and hold their shape. I’ve tested this with five medium apples, which equals about 744 grams sliced.
Brown sugar in the crust: It adds a caramel-like depth that granulated sugar just can’t match. Pack it firmly into your measuring cup for the right sweetness level.
Old-fashioned oats: These give the bars texture and a slight chew. Quick oats turn mushy, so stick with whole rolled oats here.
Spices: Cinnamon, nutmeg, allspice, and cloves make the filling taste like fall. Don’t skip the pinch of salt in both the filling and the crustit balances all that sweetness.
Ingredient
Easy Swap
Salted butter
Unsalted butter + add 1/4 tsp extra salt to crust
Light brown sugar
Dark brown sugar for deeper molasses flavor
All-purpose flour
1:1 gluten-free flour blend (may be slightly crumblier)
Heavy cream (caramel)
Half-and-half (caramel will be thinner)
How the Layers Come Together
Here’s the simple rhythm: press crust into the pan, layer spiced apples on top, then sprinkle the rest of the crust mixture over everything. As the bars bake, the apples soften and release just enough juice to soak into the base without making it soggythat’s the magic of leaving the excess liquid behind when you transfer them.
The oat crumble topping turns golden and slightly crisp while the apples underneath steam and caramelize. You’ll know they’re ready when a fork slides easily through both the topping and the apple layer, and the edges look deeply golden.
Pro Tip: Line your 9×13 pan with parchment paper, leaving enough overhang on the ends. Once the bars cool, you can lift the whole slab out and slice cleanly on a cutting boardno wrestling with a spatula required.
Making the Salted Caramel
The caramel comes together while the bars bake, so you’re not juggling two projects at once. You’ll cook granulated sugar until it melts and turns amber, then whisk in cubed salted butter and heavy cream. A pinch of fine sea salt at the end gives it that sweet-salty balance everyone loves.
If you’ve never made caramel before, don’t worryit’s more forgiving than you think. Just watch the sugar closely once it starts to melt, and have your butter and cream measured and ready to go. The mixture will bubble up dramatically when you add the cream, so use a deep saucepan and stir confidently.
Note: The caramel thickens as it cools. If it gets too stiff in the fridge, microwave it for 20 to 40 seconds to loosen it back up before drizzling.
Storing and Serving Tips
Let the bars cool on a wire rack for about one to two hours before slicingthis gives the filling time to set so you get clean cuts. They’re delicious warm, at room temperature, or straight from the fridge.
Store them in an airtight container in the fridge for three to four days. I recommend refrigerating them whether or not you’ve added the caramel drizzle yet. The caramel itself should also go in the fridge in a separate jar, where it’ll keep for up to a week.
Storage Method
Duration
Notes
Room temperature (covered)
1 day
Best for same-day serving
Refrigerator (airtight)
3-4 days
Recommended for longer storage
Caramel (jar in fridge)
Up to 7 days
Microwave 20-40 seconds to loosen
Make-Ahead Tip: Bake the bars up to one day ahead, let them cool completely, then refrigerate until you’re ready to serve. The caramel can be made up to three days early and reheated gently when needed.
Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!
FAQs (salted caramel apple pie bars)
Can I use different types of apples for this recipe?
Yes, you can mix apple varieties for better flavor. Granny Smith and Honeycrisp work perfectly together – the tart Granny Smith holds its shape while Honeycrisp adds natural sweetness. Avoid soft apples like Red Delicious as they’ll turn mushy during baking.
How do I prevent the caramel from burning while making it?
Keep the heat at medium and watch carefully as sugar melts. Don’t stir until the sugar completely liquefies and turns amber. Have your cream at room temperature to prevent violent bubbling when you add it. Remove from heat immediately once it reaches golden color.
How long should I cool the bars before cutting them?
Let them cool completely at room temperature for at least 2 hours, then refrigerate for another hour. This helps the caramel layer set properly so your cuts will be clean. Use a sharp knife wiped clean between cuts for the neatest squares.
Can I make these ahead of time for a party?
Absolutely! This dessert actually improves after a day in the refrigerator. Make them up to 3 days ahead and store covered in the fridge. Let them sit at room temperature for 15 minutes before serving for the best texture and flavor.
What’s the best way to store leftovers?
Store cut bars in an airtight container in the refrigerator for up to 5 days. Layer parchment paper between stacks to prevent sticking. They taste great cold or you can warm individual pieces in the microwave for 10-15 seconds before serving.
You’ll love how these salted caramel apple pie bars turn outbuttery, golden, and packed with tender cinnamon apples that hold their shape beautifully. The sweet-salty caramel drizzle makes every bite feel like a warm hug from your kitchen. They come together in about an hour, and honestly, they taste even better the next day when all those fall flavors have had time to meld together.
Try swapping half the apples for pears if you want a softer, floral sweetness, or add a handful of chopped pecans to the crumble for extra crunch. If your caramel firms up too much in the fridge, just pop it in the microwave for thirty seconds and stirit’ll loosen right back up. A trick I learned from my grandmother’s kitchen: sprinkle a tiny pinch of flaky sea salt on top right before serving for that final pop of flavor everyone remembers.
I’d love to hear if this becomes your go-to fall dessertshare a photo or tell me if you added your own twist. Did you grow up with apple bars like these at family gatherings or church potlucks? Save this recipe for someone who needs a little cozy comfort this season, or make a batch to share with neighbors who’ll appreciate the homemade love baked right in.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
