Save Salted Caramel Apple Pie Bars bring all the cozy nostalgia of classic apple pie into an easy to share bar form with a buttery shortbread base and golden tender spiced apples This recipe is made for autumn gatherings but honestly disappears any time apples are at their best The homemade salted caramel drizzle takes them fully over the top
When I first served these at Friendsgiving no one believed the caramel was homemade and now my family insists they come to every event from Halloween through winter holidays
Ingredients
- All purpose flour: brings a sturdy yet tender texture to the base Start with a fresh unbleached kind for best crumb
- Granulated sugar and light brown sugar: work together for balanced sweetness and a bit of richness Choose a brand with fine crystals for even mixing
- Cold unsalted butter: is the secret to a flaky crust and crumbly topping Go with European style butter if you want extra silkiness
- Vanilla extract: rounds out the shortbread and brings subtle warm notes Use pure vanilla for best depth
- Apples: the star here choose Honeycrisp or Granny Smith for tartness and good bake This keeps the bars from turning mushy
- Ground cinnamon and nutmeg: contribute classic autumnal warmth Always use fresh spice for full flavor
- Lemon juice: brightens the apple filling Just a splash makes the fruit pop
- Flaky sea salt: in the caramel brings out the deep sugar notes and keeps the whole thing from being too sweet Try a quality finishing salt like Maldon
- Heavy cream: is essential for that lush caramel Look for one with a high fat content
- Pecans: are optional but add crunch and a pleasant nutty pop Toast first for extra flavor
Instructions
- Preheat and Prepare Pan:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line a nine by nine inch square baking pan with parchment paper making sure the sides hang over for easy lifting after baking
- Make the Shortbread Crust:
- In a large bowl whisk together your flour sugar and salt Cut cold cubed butter in using your fingers or a pastry cutter It should form rough crumbles Stir in vanilla extract until just combined Press about two thirds of this mix firmly and evenly into your prepared pan Pop it in the freezer for ten minutes so it sets and creates that signature crunch
- Prepare the Apple Filling:
- While the crust chills melt butter in a skillet over medium heat Add in diced apples brown sugar granulated sugar cinnamon nutmeg lemon juice and a pinch of salt Stir well and cook gently for five to seven minutes The apples should shrink slightly and start to get tender but not fall apart Take off the heat and let cool just enough to stop the cooking
- Assemble the Bars:
- Scatter the cooled apples over your chilled crust Smooth them into an even layer Take the reserved shortbread mixture and crumble it all over the apples pressing very gently to set some bits into the fruit
- Bake:
- Slide the pan into the oven and bake for thirty to thirty five minutes Watch for a golden top and bubbling edges Cool completely right in the pan on a rack This keeps the bars from breaking apart too soon
- Make the Salted Caramel:
- While the bars bake and cool add granulated sugar to a dry heavy saucepan Heat gently swirling the pan but do not stir Wait as it slowly melts and darkens to deep amber Add cubed butter off the heat whisking hard until melted Slowly pour in warmed heavy cream while whisking Carefully stir in flaky sea salt Set aside until slightly thickened and ready to drizzle
- Serve:
- Once the bars are completely cool use the parchment overhang to lift and set them on a board Slice into sixteen squares Lay them out and just before serving drizzle over the homemade salted caramel Let the gooey rivers run down the sides
Save Once cooled store the bars tightly covered at room temperature for up to two days For longer storage keep them in an airtight container in the refrigerator up to four days Let them come to room temperature before serving for best shortbread texture You can also freeze uncut bars tightly wrapped for up to two months and thaw overnight in the fridge
Ingredient Substitutions
If you do not have Granny Smith use Honeycrisp Braeburn or Jonagold for similar results To make gluten free apple pie bars try a one to one gluten free flour blend For a dairy free option swap in solid coconut oil for butter and use coconut cream instead of heavy cream in the caramel
Serving Suggestions
Cut the bars into smaller bite sized squares for dessert platters or tuck bigger pieces into lunchboxes Warm bars for just a few seconds and top with a scoop of good vanilla ice cream For crunch stir a handful of toasted walnuts or pecans into the crumble mixture before sprinkling it on top
Cultural Love for Apple Desserts
Apple pie bars are a modern take on a longstanding American love for baked apple desserts The shortbread base nods to classic Scottish baking and the salted caramel touch makes them very much of the moment No wonder they keep popping up everywhere during fall festival season
Save Pull these bars from the oven just as the top turns golden for a perfect chewy crumb Drizzle fresh caramel right before serving for best shine and flavor
Recipe FAQ
- → What apples work best for these bars?
Tart apples like Granny Smith or Honeycrisp hold their shape and add balanced flavor to the filling.
- → Can I make the caramel in advance?
Yes, prepare and store the caramel in the refrigerator. Warm slightly before drizzling over the bars.
- → How do I achieve a crisp shortbread crust?
Use cold, cubed butter and avoid overmixing to keep the shortbread tender yet crisp after baking.
- → Are these bars suitable for make-ahead?
Absolutely. Bake the bars a day ahead and add the caramel drizzle just before serving for best texture.
- → What’s the best way to store leftovers?
Place in an airtight container at room temperature for up to two days or refrigerate for up to four days.