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Salted Caramel Apple Pie Bars pinterest

Salted Caramel Apple Pie Bars

These Salted Caramel Apple Pie Bars combine buttery shortbread, cinnamon-spiced apples, and decadent salted caramel for the perfect balance of sweet, salty, and tangy flavors. Whether you're hosting a fall gathering or simply craving a comforting homemade dessert, these bars will quickly become your go-to recipe when apple season arrives.
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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 375 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Mixing Bowls
  • Saucepan
  • Wire Rack

Ingredients
  

Shortbread Crust

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

Apple Filling

  • 4 large apples preferably 2 Granny Smith and 2 Honeycrisp
  • 2 tbsp fresh lemon juice
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Crumb Topping

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

Salted Caramel

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into pieces, room temperature
  • 1/2 cup heavy cream room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp flaky sea salt like Maldon, plus more for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a large bowl, cream together the softened butter and both sugars until light and fluffy, about 3 minutes. Add the vanilla extract and mix well.
  • Gradually add the flour and salt, mixing until just combined – overmixing will make your shortbread tough rather than tender.
  • Press the dough evenly into the prepared pan. For a perfectly even base, use the bottom of a measuring cup to smooth the surface. Bake for 15 minutes until the edges are just beginning to turn golden. Remove from the oven but keep the oven on.
  • While the crust bakes, peel, core, and thinly slice the apples (aim for slices about 1/4-inch thick). In a large bowl, toss the apple slices with lemon juice to prevent browning.
  • Add both sugars, flour, and spices to the apples, tossing until the apples are evenly coated.
  • In a medium bowl, combine the oats, brown sugar, cinnamon, and flour for the crumb topping. Using your fingers or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  • Layer the spiced apple slices evenly over the par-baked crust, then sprinkle the crumb topping evenly over the apples.
  • Return the pan to the oven and bake for 40-45 minutes, until the topping is golden brown and the filling is bubbly around the edges.
  • While the bars are baking, make the caramel sauce. In a medium saucepan over medium heat, melt the sugar, stirring constantly with a high-heat resistant spatula. The sugar will form clumps before melting into an amber-colored liquid.
  • Once the sugar is completely melted, immediately add the room temperature butter (be careful, it will bubble vigorously). Whisk until the butter is fully incorporated, about 2 minutes.
  • Very slowly drizzle in the heavy cream while whisking constantly. Allow the mixture to boil for 1 minute, then remove from heat and stir in the vanilla and sea salt. Let the caramel cool for about 15 minutes before using.
  • Allow the bars to cool completely in the pan on a wire rack, about 2 hours.
  • Once cooled, use the parchment overhang to lift the entire dessert out of the pan. Drizzle generously with the salted caramel sauce and sprinkle with additional flaky sea salt if desired.
  • For clean, precise cuts, refrigerate for 30 minutes after adding the caramel, then use a sharp knife dipped in hot water and wiped clean between cuts.

Notes

For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
For a nuttier flavor profile, substitute 1/4 cup of the flour with almond flour.
Pink Lady or Braeburn apples work wonderfully if Honeycrisp aren't available.
If you're short on time, use 3/4 cup high-quality store-bought caramel sauce mixed with 1/2 teaspoon sea salt.
These bars can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

Calories: 375kcalCarbohydrates: 51gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 50mgSodium: 185mgFiber: 2gSugar: 35g
Keyword Apple Pie Bars, Salted Caramel, Fall Dessert, Apple Dessert
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