Salted Caramel Apple Pie Bars

Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, these apple pie bars have all the flavors of classic apple pie in an easy-to-serve bar dessert.

I originally published this recipe in 2014 and have since updated it with new photos and additional success tips.

Without a doubt, apple pie is my favorite dessert. I love the combination of sweet-tart spiced apples and buttery, flaky pie crust. But when I’m craving those classic flavors without making an entire pie, I turn to today’s dessert.

These salted caramel apple pie bars are an easier, more approachable version of salted caramel apple pie. There’s no traditional pie crust to prepare, but you still get plenty of tender spiced apples, buttery crust, and irresistible salted caramel in every bite.

That’s why I’ve created bar versions of several popular pies on my site, including pumpkin pie bars, cherry pie bars, and blueberry pie bars. You get all the familiar flavors of a homemade pie in an easier-to-make (and easier-to-serve) dessert.

3 Layers to Love

These apple pie bars have a buttery shortbread crust, tender cinnamon-spiced apples, and a crisp brown sugar oat streusel with a drizzle of salty-sweet caramel. They taste like apple pie, but with a softer, more crumbly bar-cookie texture.

1. Shortbread Crust: The buttery shortbread crust is much easier to make than a traditional pie crust. It’s simply perfect as the base layer for all your favorite bar desserts. I actually use the same shortbread crust in my recipe for raspberry streusel bars and double the recipe for my lemon bars. It comes together quickly—no waiting for pie dough to chill.
2. Apple Pie Filling: No canned filling here. You only need 5 ingredients to make your own apple pie filling, and it tastes incredible!
3. Streusel Topping: Instead of a top layer of pie crust like you see on traditional apple pies, we’re topping these apple pie bars with streusel. It’s a scaled-up version of the topping on our caramel apple cheesecake pie.

Here is everything you’ll need:

Overview: How to Make Salted Caramel Apple Pie Bars

There’s just a few steps before you have a delicious fall dessert on your hands!

Make the streusel topping first. I like to make the streusel topping first so it can chill in the refrigerator while I prepare the crust and filling. Keeping the butter cold helps the streusel hold its shape in the oven instead of melting into the bars.

The mixture will be crumbly and coarse:

Make the shortbread crust. Melted butter makes the crust especially easy to prepare and press into the pan. I also find that it produces a wonderfully soft, yet sturdy base which is ideal under all the heavy apples!

An 8-inch square baking pan works best for these bars. Be sure to line it with parchment paper so you can easily lift the entire batch from the pan before slicing. If you need a recommendation, I use and love this baking pan and this baking pan (pictured).

As the crust pre-bakes, prep the apple pie filling. No need to pre-cook the filling on the stove; you can layer it right on top of the warm crust.

Peel the apples and cut into 1/4-inch thick slices. Toss with flour, sugar, cinnamon, and nutmeg:

SUCCESS TIP

What Are the Best Apples for Apple Pie Bars?

Use a firm apple that holds its shape when cooked. Granny Smith, Honeycrisp, Pink Lady, or a combination all work well. If you’re interested in learning more, see my guide to the best apples for baking.

Layer the apple pie filling evenly on top of the crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the streusel topping evenly over the apples, and then bake.

Chilling is important: Allow the to cool for at least 20 minutes at room temperature, then transfer the bars to the refrigerator. For the cleanest slices, refrigerate the bars for at least 2 hours.

Cut into bars and drizzle with salted caramel sauce. I like to add a little sprinkle of sea salt flakes on top, too, but that’s completely optional.

Salted Caramel Topping

A generous drizzle of salted caramel takes these incredible apple pie bars to a whole new level. Have you ever made salted caramel before? You must. Besides these apple pie bars, it’s delicious on ice cream, pancakes, with apple slices, and more—find 50 ways to eat salted caramel here.

One bite of these sweet and salty apple pie bars and you’ll wonder why you haven’t made them sooner. They are a classic favorite!

More Apple Desserts

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Description

Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, these apple pie bars have all the flavors of classic apple pie in an easy-to-serve bar dessert.

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Streusel

Shortbread Crust

Apple Filling

Garnish

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1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
2. Make the streusel first: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Place in the refrigerator until step 6.
3. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling.)
4. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
5. After the crust is done, turn the oven up to 350°F (177°C).
6. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the cold streusel evenly on top.
7. Bake for 30–35 minutes or until the streusel is golden brown.
8. Remove from the oven and allow the bars to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours.
9. Lift the parchment out of the pan using the overhang on the sides and cut the bars into squares. Drizzle caramel sauce on top and sprinkle with flaky sea salt, if using.
10. These apple pie bars can be enjoyed warm, cold, or at room temperature. The bars stay fresh in an airtight container in the refrigerator for up to 3 days. 

Notes

1. Freezing Instructions: You can freeze the bars (without the caramel sauce drizzle) for up to 3 months. Layer them in an airtight freezer-safe container or bag with parchment paper between the layers. Thaw overnight in the refrigerator, then warm them up to your liking and drizzle with salted caramel sauce to serve.
2. Special Tools (affiliate links): 8-inch Square Baking Pan | Glass Mixing Bowls | Whisk | Apple Peeler | Silicone Spatula or Wooden Spoon | Pastry Blender
3. Apples: I like to use two different kinds of apples for the best texture and depth of flavor. I typically use one tart apple variety such as Granny Smith, and one sweet apple variety such as Pink Lady or Honeycrisp.
4. Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes (step 3), then extend the bake time in step 5 to 45–55 minutes.