Salted Caramel Apple Pie Bars are the perfect mix of sweet and a little salty, with tender chunks of apple tucked into a buttery pie crust and topped with a drizzle of rich caramel. Each bar has that classic apple pie flavor but in an easy, hand-held form that makes enjoying dessert so simple and fun.
I love making these bars because they’re less fussy than a full pie but still feel like a special treat. The salted caramel adds a nice touch that balances out the sweetness of the apples, and the crust stays nice and crumbly without being too heavy. Whenever I bake them, I find myself sneaking extra bites before anyone else even gets a slice!
These bars are great for sharing at family dinners, potlucks, or just as a cozy snack with a cup of tea. I usually serve them warm with a scoop of vanilla ice cream on top—it’s like apple pie and a caramel dream all in one bite. If you want a simple way to impress guests or treat yourself, these bars are the way to go.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith balance the sweetness well, but you can swap in Honeycrisp or Fuji for a sweeter, juicier filling. Just slice them thin so they cook evenly.
Butter: Cold butter is crucial for that crumbly crust and topping. If you’re dairy-free, try a vegan butter or coconut oil, but the texture might change slightly.
Salted Caramel: Making your own caramel is worth it! If you’re short on time, store-bought caramel sauce works too—just add a pinch of sea salt to get that salty-sweet combo.
Flour: All-purpose flour is standard, but whole wheat flour or gluten-free blends can work. Just know the texture of your crust or crumble might be a bit different.
How Do You Get a Perfectly Crumbly Crust Without It Melting Into a Mess?
The secret is using cold butter and working quickly. Here’s how I do it:
- Keep your butter in the fridge until right before mixing.
- Use a pastry cutter or your fingers to rub butter into flour just until crumbly. Some small butter pieces are okay—they help create that flaky texture.
- Don’t overmix once you add the egg; stop as soon as the dough comes together.
- Press the crust firmly into the pan to avoid gaps, but don’t pack it too tight or it might get dense.
This method creates a tender, crumbly base and topping that holds together well but still feels light and buttery in every bite.
Equipment You’ll Need
- 9×13 inch baking pan – I like this size because it’s the perfect shape for bars and makes storing leftovers easy.
- Parchment paper – for lining the pan, so the bars lift out smoothly without sticking.
- Mixing bowls – a couple of large ones help mix the crust, filling, and caramel without any mess.
- Pastry cutter or forks – makes cutting the cold butter into the dry ingredients faster and easier.
- Saucepan – for cooking the caramel sauce; non-stick is a plus for easy cleanup.
- Measuring spoons and cups – for accuracy with ingredients like sugar, flour, and salt.
- Whisk or spatula – to stir the caramel and mix the filling.
Flavor Variations & Add-Ins
- Fruits: Add diced pears, berries, or dried cranberries to the apple layer for extra flavor and texture.
- Cheese: Sprinkle some crumbled Gorgonzola or sharp cheddar on top of the apples before baking for a savory twist.
- Spices: Mix in a pinch of allspice or cardamom along with the cinnamon for a more complex spice flavor.
- Chocolate: Drizzle melted chocolate or sprinkle mini chocolate chips over the caramel for a richer dessert.
Salted Caramel Apple Pie Bars
Ingredients You’ll Need:
For the Crust and Crumble:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 cup granulated sugar
- 1 large egg
For the Filling:
- 4 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour (to thicken)
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature and cut into pieces
- 1/2 cup heavy cream, warm
- 1 teaspoon sea salt (or to taste)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare plus 45-50 minutes baking time. Allow extra time to make the salted caramel sauce and to cool the bars before slicing and serving. Total time is roughly 1 hour 15 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
2. Make the Crust and Crumble:
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. Stir in the sugar and egg just until the dough begins to come together. Set aside about 1 1/2 cups of this mixture for the crumble topping.
Press the remaining dough evenly into the bottom of the prepared pan to form your crust layer.
3. Prepare the Apple Filling:
In another large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Make sure the apples are evenly coated with the mixture. Spread the apple filling evenly over the crust in the pan.
4. Add the Crumble Topping and Bake:
Sprinkle the reserved crumble mixture evenly over the apple layer. Bake for 45-50 minutes, or until the crumble is golden brown and the apple filling is bubbly.
5. Make the Salted Caramel Sauce:
While the bars bake, prepare the caramel sauce. In a medium heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring constantly with a heat-resistant spatula. Keep stirring until it turns a deep amber color.
Remove from heat and carefully add the butter, whisking until combined. Slowly pour in the warm heavy cream, whisking continuously—the mixture will bubble up, so be careful!
Stir in the sea salt, add more to taste if desired, and let the caramel cool slightly.
6. Cool, Slice, and Serve:
When the bars are done baking, remove the pan from the oven and let the bars cool completely on a wire rack. Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Cut into squares or bars.
Drizzle the salted caramel sauce generously over the bars just before serving. For extra indulgence, serve with vanilla ice cream or whipped cream.
Can I Use Frozen Apples for the Filling?
Yes, but make sure to thaw them completely and drain any excess liquid before using to avoid a soggy crust. Pat the apples dry with paper towels for best results.
How Do I Store Leftovers?
Store the bars in an airtight container in the fridge for up to 4 days. You can gently reheat them in the microwave or oven before serving to refresh the flavors.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! Prepare the caramel sauce in advance and keep it in the refrigerator for up to a week. Warm it gently before drizzling over the bars.
What Are Some Good Substitutes for Heavy Cream?
You can use full-fat coconut milk or half-and-half if you don’t have heavy cream. The sauce might be slightly less rich but will still be delicious!