Salted Caramel Apple Pie Bars

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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Jan Valdez
Jan ValdezAssistant Recipe Producer at The Kitchn
I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I've helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!). One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I've worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor. I'm passionate about both classic recipes and new, unique twists. I'm constantly learning and that's what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I've tested them countless times!).
updated Sep 4, 2024
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Image of salted caramel-covered apple pie bars.
Credit: Kelli Foster

With three impressive layers, plus a double dose of caramel sauce, these pie bars are a fall dessert you don’t want to miss out on.

Serves16

Makes16 bars

Prep45 minutes

Cook1 hour

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Image of salted caramel-covered apple pie bars.
Credit: Kelli Foster

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.

If you love apple pie, you’ve got to make these salted caramel apple pie bars. With three impressive layers, plus a double dose of caramel sauce, they are the dessert of fall. 

Here, you’ll use a dough similar to buttery shortbread, which I find easiest to mix together by hand in a large bowl. About two-thirds of the dough gets pressed into the pan, which will bake up into a sturdy base. You’ll mix a spoonful of ground cinnamon into the remaining dough, which gets sprinkled over the caramel apple filling — it’ll bake into the most irresistible buttery crumb topping.

From the buttery crust and the layer of soft, tender, caramel-kissed apple slices, to the crumb topping and a thick drizzle of caramel sauce over the top – this is the ultimate fall dessert everyone will love.

Why You’ll Love It

  • These apple pie bars are much easier than making a whole pie. Plus they’re perfect for a crowd!
  • The buttery shortbread dough works as both the crust and crumbly topping. It saves time, eliminates the need for extra ingredients, and makes the most of your efforts. 

Key Ingredients in Salted Caramel Apple Pie Bars

  • Apples: The best apples for apple pie filling are Granny Smith, Honeycrisp, or Pink Lady apples (you can also use a combination!).
  • Spices: Warm spices like ground cinnamon and nutmeg gives you classic apple pie flavors. 
  • Unsalted butter: Use cold unsalted butter for the crust and topping.
  • Caramel sauce: You can use store-bought or homemade caramel sauce.

How to Make Salted Caramel Apple Pie Bars

  1. Prepare the apple filling. This is just like the filling you’d prepare for an apple pie.
  2. Make the dough. Here, one dough doubles as the base of the bars and the crumb topping. Plus, it doesn’t have to be baked before adding the apples.
  3. Assemble the bars. I love using a 9×13-inch metal baking pan for these bars. Don’t forget to coat the pan with a light layer of cooking spray; it’ll make the bars easier to remove later.
  4. Bake and cool. Make sure to let the bars cool completely — they’ll be much easier to remove from the pan.
  5. Drizzle on the caramel sauce. Once the bars are cut and removed from the pan, you’re ready to add the caramel sauce. Sprinkle lightly with flaky salt to finish.
Credit: Kelli Foster

Storage Tips

Store leftovers in an airtight container at room temperature for up to 3 days.

More Caramel Apple Desserts to Try

Comments

Salted Caramel Apple Pie Bars Recipe

With three impressive layers, plus a double dose of caramel sauce, these pie bars are a fall dessert you don’t want to miss out on.

Prep time 45 minutes

Cook time 1 hour

Makes 16 bars

Serves 16

Nutritional Info

Ingredients

For the filling:

  • 3 pounds

    Granny Smith, Honeycrisp, or Pink Lady apples (about 6 large or 7 medium), or a combination

  • 1/4 cup

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    ground cinnamon

  • 1/2 teaspoon

    ground nutmeg

  • 1/4 teaspoon

    kosher salt

For the crust and topping:

  • Cooking spray

  • 2 1/2 sticks (10 ounces)

    cold unsalted butter

  • 1

    large egg

  • 3 cups

    all-purpose flour

  • 1/2 cup

    granulated sugar

  • 1/2 cup

    packed light or dark brown sugar

  • 1/2 teaspoon

    baking powder

  • 3/4 teaspoon

    kosher salt, divided

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    ground cinnamon

  • 3/4 cup

    store-bought or homemade caramel sauce, divided

  • Flaky salt, for garnish (optional)

Instructions

Make the filling:

  1. Peel 3 pounds Granny Smith, Honeycrisp, or Pink Lady apples. Halve and core the apples, then cut into 1/4-inch-thick slices and place in a large bowl. Add 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Stir to coat the apples.

Assemble and bake the bars:

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan lightly with cooking spray. Line the bottom and sides of the pan with 2 sheets of parchment paper, positioning them perpendicular to each other and making sure they are long enough to hang over all four sides by at least 1 inch to form a sling.

  2. Dice 2 1/2 sticks cold unsalted butter. Lightly beat 1 large egg in a small bowl.

  3. Place 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon of the kosher salt in a large bowl and whisk to combine. Scatter the butter cubes over the flour mixture and use a pastry cutter or your hands to work together until the butter pieces are no larger than a pea.

  4. Add the egg and 1 teaspoon vanilla extract and stir until combined. The mixture should be crumbly and hold together when squeezed.

  5. Transfer 2/3 of the dough (about 4 cups) to the baking pan and press in with your hands until it covers the bottom and goes up the sides about 1/2 inch.

  6. Add 1 teaspoon ground cinnamon to the remaining dough and mix together with your hands.

  7. Transfer the apple filling onto the crust and spread into an even layer. Drizzle 1/2 cup of the caramel sauce over the apples and sprinkle with the remaining 1/4 teaspoon kosher salt. Crumble the cinnamon dough evenly over the top.

  8. Bake until the top is golden brown and the filling is bubbling, 55 to 60 minutes. Let cool completely in the pan, about 3 hours.

  9. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 16 bars and drizzle with the remaining 1/4 cup caramel. Sprinkle lightly with flaky salt if desired.

Recipe Notes

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.

Filed in:
apples
Dessert
pantry
autumn
baked goods
Baking