Description
These fall apple pie bars with salted caramel drizzle capture all the cozy, spiced, apple-pie feelings without the stress of a traditional pie. A buttery shortbread crust, jammy apple filling, and glossy salted caramel come together in one pan for an easy, crowd-pleasing dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 5 cups peeled and sliced apples (about 5–6 medium apples, Honeycrisp or Granny Smith recommended)
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional)
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream, room temperature
- 1 teaspoon flaky sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches overhanging on the long sides. Lightly grease the parchment with butter or non-stick spray.
- Make the crust mixture: In a large bowl, whisk together 2 ½ cups flour, ½ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon salt. Add 1 cup cold cubed butter and 1 teaspoon vanilla. Use a pastry cutter or fingers to work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces still visible (about 2-3 minutes).
- Press the crust: Reserve about 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan, packing it down firmly with the bottom of a measuring cup. Bake for 12-14 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
- Prepare the apples: In a large bowl, toss the sliced apples with 1 tablespoon lemon juice, ¼ cup granulated sugar, 2 tablespoons flour, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon allspice (if using). Let sit for 5 minutes.
- Layer the filling: Spread the apple mixture evenly over the pre-baked crust. Sprinkle the reserved crumb mixture evenly over the top.
- Bake the bars: Bake for 35-40 minutes, until the topping is golden brown and the apple filling is bubbly around the edges. If the top browns too quickly, tent loosely with foil. Let cool in the pan on a wire rack for at least 2 hours.
- Make the salted caramel: In a medium saucepan over medium heat, melt ½ cup butter. Add 1 cup brown sugar and ½ cup heavy cream, whisking constantly until smooth. Bring to a gentle boil, then reduce heat to low and simmer for 3-4 minutes, whisking occasionally, until thickened and deep amber. Remove from heat, stir in 1 teaspoon vanilla and 1 teaspoon flaky sea salt. Let cool for 10-15 minutes.
- Drizzle and serve: Once the bars are completely cool, drizzle the salted caramel generously over the top. Let set for about 10 minutes. Use the parchment handles to lift the block out of the pan, then cut into squares with a sharp knife, wiping the knife clean between cuts.
Notes
Keep butter cold for a flaky crust. Pre-baking the crust prevents sogginess. Slice apples evenly (about ¼-inch thick). Watch caramel carefully to avoid burning. Bars are even better the next day—flavors meld overnight. For clean slices, cool completely and chill before cutting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 44
- Fiber: 2
- Protein: 3
Keywords: apple pie bars, salted caramel, fall dessert, easy apple bars, apple dessert, shortbread crust, autumn baking