Salted Caramel Apple Pie Bars (Print)

Buttery shortbread, spiced apples, streusel, and salted caramel combine for a perfectly portable dessert.

# Components:

→ Shortbread Crust

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

→ Apple Filling

06 - 3 medium apples, peeled, cored, thinly sliced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1 tablespoon all-purpose flour

→ Streusel Topping

11 - 3/4 cup all-purpose flour
12 - 1/3 cup light brown sugar, packed
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1/4 teaspoon salt

→ Salted Caramel

15 - 1/2 cup granulated sugar
16 - 2 tablespoons water
17 - 3 tablespoons unsalted butter, cubed
18 - 1/4 cup heavy cream
19 - 1/2 teaspoon flaky sea salt

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring there's overhang on the sides for easy removal.
02 - In a medium bowl, combine melted butter, granulated sugar, vanilla extract, all-purpose flour, and salt. Mix until a soft dough forms. Press this dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes.
03 - While the crust is baking, toss the thinly sliced apples with granulated sugar, cinnamon, nutmeg, and all-purpose flour in a separate bowl until evenly coated.
04 - In another bowl, combine all-purpose flour, light brown sugar, salt, and cubed cold butter. Use your fingertips or a pastry blender to incorporate the butter until coarse crumbs develop.
05 - Spread the prepared apple filling evenly over the partially baked shortbread crust. Sprinkle the streusel topping uniformly over the apples. Bake for 35–40 minutes, or until the streusel is golden brown and the apples are tender.
06 - Allow the baked bars to cool completely in the pan before proceeding.
07 - In a small saucepan over medium heat, combine granulated sugar and water. Cook, swirling the pan gently, until the sugar dissolves and achieves a deep amber color, approximately 5–7 minutes. Remove the saucepan from the heat and carefully whisk in the cubed butter, followed by the heavy cream. Stir in the sea salt. Let the caramel cool slightly.
08 - Drizzle the slightly cooled salted caramel over the cooled bars. Remove the bars from the pan, slice them into 16 portions, and serve.

# Expert Advice:

01 -
  • Ready in under 90 minutes for when pie cravings strike
  • Makes 16 perfectly portioned bars easier to serve than traditional pie
  • Features homemade salted caramel that elevates store bought versions
  • Creates impressive layers of texture from buttery crust to tender apples
02 -
  • Each component can be prepared ahead shortbread dough can be refrigerated for 2 days streusel freezes beautifully for 1 month
  • The caramel sauce makes extra store leftovers in the refrigerator for up to 2 weeks
  • These bars travel well perfect for potlucks and bake sales
  • Using parchment paper prevents sticking and makes cleanup significantly easier
03 -
  • Chill the bars completely before cutting for clean edges use a warm knife wiped between cuts
  • For the caramel watch the color not the clock sugar can go from perfect to burnt in seconds
  • Toast the streusel ingredients before mixing for enhanced nutty flavor that complements the apples beautifully

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