Salted Caramel Apple Pie Bars
There are some desserts that make you stop mid-bite and go, “Oh my gosh… this is dangerous.” These Salted Caramel Apple Pie Bars? Yeah, they’re that kind of dessert.
They’re buttery, gooey, warmly spiced, and honestly taste like a cozy apple pie wrapped in a hug—just without all the rolling and pie crust drama.
Whether you’ve had a wild dinner and need something sweet to balance things out, or you’re just craving something cozy with your afternoon coffee, these bars deliver. And bonus: they’re way easier than pie. Let’s get into it.
What You’ll Need
This recipe comes together in layers: a buttery shortbread crust, sweet cinnamon apples, a crumbly oat topping, and that finishing drizzle of salted caramel that pulls it all together.
Here’s a quick breakdown:
| Component | Ingredients |
|---|---|
| Shortbread Base | Melted butter, sugar, vanilla, salt, all-purpose flour |
| Apple Filling | Apples (peeled & sliced), flour, sugar, cinnamon, nutmeg |
| Streusel Topping | Oats, brown sugar, flour, cinnamon, cold butter |
| Topping | Salted caramel sauce (homemade or store-bought) |
Let’s break it down in list form too (because who doesn’t love a list when you’re checking your pantry at 11 p.m.?):
Shortbread Crust
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup (125g) all-purpose flour
Apple Filling
- 2 large apples, peeled and thinly sliced (about ¼-inch thick)
- 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
Streusel Topping
- ½ cup (43g) rolled oats
- ⅓ cup (70g) light or dark brown sugar
- ¼ tsp ground cinnamon
- ¼ cup (31g) all-purpose flour
- ¼ cup (56g) unsalted butter, cold and cubed
Salted Caramel
- About ½ cup, for drizzling
My Honest Thoughts
When I first made these, I didn’t expect them to taste so… bakery-level. But the buttery shortbread paired with the spiced apple filling and the oat-studded topping? It’s ridiculously good. And the salted caramel? That’s what takes it from “Wow, these are great” to “Where have you been all my life?”
Even people who say they “don’t like apple pie” (???) somehow end up going back for seconds. Just putting that out there.
Tools You’ll Need
Don’t worry, you won’t need anything fancy. Most of this stuff is already in your kitchen:
How to Make Salted Caramel Apple Pie Bars
Let’s walk through it step by step, because once you see how simple this is, you might just be tempted to make it weekly. (No judgment.)
1. Prep your pan and oven
Line your 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes the bars easy to lift out and slice later. Preheat your oven to 300°F (149°C).
2. Make the shortbread crust
In a medium bowl, mix together the melted butter, sugar, vanilla, and salt. Stir in the flour until it looks like soft dough. Press this mixture evenly into the bottom of your prepared pan. Bake for 15 minutes, then remove it from the oven.
3. Apple time
While your crust is baking, peel and slice the apples thinly. Toss them in a bowl with flour, sugar, cinnamon, and nutmeg until coated.
4. Make the streusel
In another bowl, whisk together oats, brown sugar, cinnamon, and flour. Add the cold, cubed butter and use a pastry cutter or two forks to cut it in until the mixture looks crumbly but clumpy. Like chunky wet sand (but in a good way).
5. Assemble
Spread the apples evenly over the warm crust. Press them down gently with your hands or a spatula. Sprinkle the streusel topping generously over the apples.
6. Bake
Bake the whole thing at 350°F (177°C) for 30–35 minutes, or until the top is golden brown and the edges look set.
7. Cool and drizzle
Let the bars cool at room temperature for 20 minutes, then transfer them to the fridge and chill for at least 2 hours. Once chilled, lift them out of the pan using the parchment paper, slice, and drizzle with salted caramel.
Pro Tips
This is where I spill the secrets I wish someone had told me the first time I made these:
Substitutions & Variations
You’ve got options here. If you need to tweak based on dietary needs or just what’s in your pantry, here’s what works:
| Swap This | For This | Notes |
|---|---|---|
| All-purpose flour | Gluten-free 1:1 flour | Works well for crust and streusel |
| Butter | Plant-based butter | Use one with good flavor for best results |
| Brown sugar | Coconut sugar | Adds a subtle caramel flavor |
| Apples | Pears or firm peaches | Different vibe, still delicious |
| Rolled oats | Quick oats | Texture changes slightly, still good |
Want to get fancy? Add chopped pecans to the streusel, or sprinkle a little sea salt on top with the caramel. A little unexpected crunch and saltiness never hurt anyone.
Make Ahead Tips
You can totally make parts of this ahead of time:
- The crust dough and streusel can be made a day in advance and stored in the fridge.
- You can also fully bake and chill the bars a day before serving—just wait to drizzle the caramel until you’re ready to serve.
This makes them great for holidays or dinner parties where you don’t want to be juggling oven space at the last minute.
Storage & Leftovers
Assuming you don’t eat them all in one go (I believe in you… maybe):
| Storage Method | How Long It Lasts | Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container |
| Freezer | Up to 3 months | Wrap individually, thaw overnight |
They taste great cold, but if you want that cozy fresh-baked feel, pop a bar in the microwave for 15–20 seconds.
Nutritional Info (Per Bar)
These are approximate numbers, because caramel math is kind of a mystery:
- Calories: 250
- Fat: 12g
- Carbs: 35g
- Sugar: 20g
- Protein: 2g
Obviously not health food, but also not the worst thing you could eat after dinner. And honestly, they’re worth every bite.
FAQ
Can I use pre-made pie filling instead of fresh apples?
You technically could, but the fresh apple texture really makes a difference here. If you do use pie filling, reduce the sugar in the recipe so it’s not overly sweet.
What apples work best?
Granny Smith and Honeycrisp are my go-tos. One’s tart, one’s sweet, and together they make magic.
Can I make these without oats?
Yes! Just sub in more flour for the oats in the streusel. The texture will be more like a crumb topping.
Do I have to use caramel?
Technically, no. But also… yes. The caramel is what gives this dessert its signature flair. Without it, you’re just making apple crumb bars. Still good, but not “salted caramel apple pie” good.
Wrap Up
If you’ve ever wanted apple pie without the drama of rolling dough or stressing over soggy bottoms, these bars are calling your name. They’re easy, adaptable, and a total crowd-pleaser.
Try them out, slice up a few, and let me know how it went. What apples did you use? Homemade caramel or store-bought? Any fun twists?
Drop a comment with your experience or questions. I love hearing what you come up with—and I’m always here to help if anything goes sideways in the kitchen.
