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Salted Caramel Apple Bars 1

Salted Caramel Apple Bars

These Salted Caramel Apple Bars combine two of America's most beloved flavors—tart apples and rich caramel—into one irresistible treat that perfectly captures the essence of fall baking. The buttery shortbread crust, cinnamon-spiced apple filling, and decadent salted caramel topping create a symphony of flavors that will have everyone asking for seconds.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 385 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Electric Mixer
  • Pastry Cutter
  • Medium Saucepan
  • Wire Rack

Ingredients
  

Shortbread Crust

  • 1 cup unsalted butter softened (226g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup light brown sugar packed (50g)
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 cups all-purpose flour (250g)

Apple Filling

  • 4 medium-sized apples preferably Granny Smith or Honeycrisp, peeled and thinly sliced (about 4-5 cups)
  • 2 tbsp fresh lemon juice
  • 1/4 cup granulated sugar (50g)
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Streusel Topping

  • 1/2 cup light brown sugar packed (100g)
  • 3/4 cup all-purpose flour (94g)
  • 1/2 cup old-fashioned oats (43g)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold and cubed (113g)

Salted Caramel

  • 1 cup granulated sugar (200g)
  • 6 tbsp unsalted butter room temperature, cut into pieces (85g)
  • 1/2 cup heavy cream room temperature (120ml)
  • 1 tsp pure vanilla extract
  • 1 tsp flaky sea salt plus more for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking.
  • In a large bowl, beat the softened butter and sugars together until light and fluffy, about 2-3 minutes. Add the vanilla extract and salt, then gradually mix in the flour until just combined.
  • Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to smooth the surface. Bake for 15-18 minutes until lightly golden around the edges.
  • While the crust is baking, toss the sliced apples with lemon juice in a large bowl. In a separate small bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mixture over the apples and toss until evenly coated.
  • In a medium bowl, combine the brown sugar, flour, oats, cinnamon, and salt for the streusel topping. Add the cold cubed butter and use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs with pea-sized butter pieces.
  • Arrange the apple filling in an even layer over the par-baked crust. Sprinkle the streusel topping evenly over the apples.
  • Bake for 40-45 minutes, or until the filling is bubbling and the streusel is golden brown. If the topping starts browning too quickly, loosely cover the pan with aluminum foil for the remaining bake time.
  • While the bars are baking, make the salted caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula. The sugar will form clumps before melting into an amber-colored liquid.
  • Once completely melted, immediately add the butter (be careful, it will bubble vigorously!). Whisk until the butter is fully incorporated, then remove from heat and slowly pour in the heavy cream while whisking constantly. Stir in the vanilla and salt. Allow the caramel to cool slightly before using.
  • Allow the bars to cool completely in the pan on a wire rack, about 2 hours.
  • Once cooled, drizzle with the salted caramel sauce and sprinkle with additional flaky sea salt if desired. Use the parchment overhang to lift the bars out of the pan and cut into 16-20 squares.

Notes

For a lighter version: reduce sugar in the crust by 25%, use whole wheat pastry flour for added fiber, or try coconut sugar as a less refined option.
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. The flavor actually improves after 24 hours!
For best results, use a mix of tart apples like Granny Smith and sweet apples like Honeycrisp. Cut apples to a uniform thickness (about ⅛ inch) for even cooking.

Nutrition

Calories: 385kcalCarbohydrates: 48gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 58mgSodium: 180mgFiber: 2gSugar: 32g
Keyword Apple Bars, Salted Caramel, Fall Dessert, Apple Dessert, Caramel Apple
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