Try these Easy Salted Caramel Apple Pie Bars for a delicious fall or Thanksgiving dessert! These caramel apple pie bars are made with granny smith apples, brown sugar cinnamon oat streusel topping, and drizzled with easy homemade caramel sauce.
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 6 tbsp unsalted butter, room temperature
Apple Pie Bars Filling
- 2 apples (I used granny smith)
- 2 tbsp granulated sugar
- 2 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
Oat Streusel Topping
- 1/2 cup old-fashioned oats
- 1/3 cup packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
Homemade Salted Caramel Sauce
- 1 cup granulated sugar
- 3/4 tsp fine sea salt
- 1/4 cup water
- 1/4 cup heavy cream
- 4 tbsp unsalted butter, cut into cubes
Start by preheating your oven to 350°F and spraying a 7×11 pan or 8×8 pan with non-stick cooking spray.
Next, make the shortbread crust by adding the flour, brown sugar, and butter to a food processor. Pulse until the mixture becomes a crumbly dough.
Add the dough into the prepared pan and gently press evenly (ensuring there are no holes) to reach all edges to form your crust. Place in a preheated oven and bake for 15 minutes.
While the crust is baking, prepare your apple pie bar filling and streusel topping. Core, peel, and slice your apples into small slices. Place the sliced apples in a bowl and coat in the sugar, flour, cinnamon, and nutmeg until well coated.
For the streusel topping, combine oats, brown sugar, cinnamon, and flour in a bowl. Next, add in cubed butter and incorporate using a pastry blender, two forks, or your hands (my preferred method) until the mixture is like coarse crumbs.
Once crust has baked for 15 minutes, top with the apple slice mixture until all the crust is covered. Top with the oat streusel topping and place in the oven to bake for 30-35 minutes or until the top is a light golden brown.
While the apple pie bars are baking, prepare your homemade salted caramel sauce.
In a saucepan, combine sugar, salt, and water. Bring the mixture to a simmer over medium heat and stir for 5 minutes until the sugar is completely dissolved.
Next, increase heat to medium-high and continue to cook without stirring for 6-7 minutes. The sugar will caramelize and become a deep golden color (almost copper looking).
Remove the pan from the heat and add in the heavy whipping cream and butter. The mixture may bubble up in this step, so be careful.
Allow the caramel to cool for 10-15 minutes.
Remove bars from oven and let cool in the pan on a wire rack. Once cooled, drizzle the top with the cooled homemade salted caramel sauce and let it set completely before slicing and serving.
Store leftover caramel apple pie bars in an airtight container at room temperature for up to 3 days, or freeze the bars (not drizzled with caramel) for up to 3 months. Bars can be thawed in the fridge and then topped with caramel once ready to eat.
Any leftover caramel sauce can be stored in a glass jar or container in the refrigerator for up to 2 weeks. To reheat, simply place in the microwave and warm for 30 seconds at a time.
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