Salted Caramel Apple Pie Bars (Printable)

Sweet bars combining spiced apples, buttery shortbread, and salted caramel—perfect for all-American gatherings.

# Components:

→ Shortbread Crust

01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon vanilla extract
05 - 1/2 cup unsalted butter, cold and cubed

→ Apple Filling

06 - 4 cups peeled and diced apples (such as Honeycrisp or Granny Smith)
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons packed light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon lemon juice
13 - Pinch of salt

→ Salted Caramel Drizzle

14 - 1/2 cup granulated sugar
15 - 3 tablespoons unsalted butter, cubed
16 - 1/4 cup heavy cream, warmed
17 - 1/2 teaspoon flaky sea salt

# Method:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, ensuring an overhang for removal.
02 - In a mixing bowl, whisk together flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Blend in vanilla extract. Press two-thirds of the mixture firmly and evenly into the base of the prepared pan. Freeze for 10 minutes.
03 - Melt butter in a skillet over medium heat. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring, until apples are tender yet hold their shape, about 5 to 7 minutes. Remove from heat and let cool slightly.
04 - Distribute the apple filling evenly over the chilled crust. Sprinkle the remaining crust mixture as a crumble topping.
05 - Bake for 30 to 35 minutes, or until the top is golden brown and set. Allow to cool completely in the pan on a wire rack.
06 - In a saucepan over medium heat, melt granulated sugar, gently swirling until liquefied and amber in color. Add cubed butter and whisk until fully incorporated. Remove from heat and gradually whisk in warm heavy cream until smooth. Stir in flaky sea salt. Cool slightly to achieve a pourable consistency.
07 - Using the parchment paper overhang, lift the cooled slab from the pan. Cut into 16 bars and drizzle with salted caramel just before serving.

# Expert Advice:

01 -
  • Elevates classic apple pie into a portable treat everyone will want
  • No pie crust fuss and no rolling pin required
  • Perfect for potlucks or make ahead
  • Big apple flavor with only a hint of spice and plenty of texture
  • The salted caramel on top adds that irresistible sweet salty finish
02 -
  • High in real apple flavor and full of warming spice
  • Shortbread stays crisp even after drizzling with caramel
  • Store well at room temperature and are freezer friendly
  • It is hard to pick a favorite but Granny Smith apples really shine here because they keep these bars bright and never cloying My kids still try to sneak caramel by the spoonful while I drizzle it over the finished bars
03 -
  • Cutting cold butter into the flour leaves little pockets that create the flakiest base
  • Do not overbake or apples become dry and shortbread gets tough Pull them as soon as the top is lightly golden
  • Make the caramel fresh each time for the glossiest drizzle and richest taste

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