Description
Delight in the perfect balance of tart and sweet with these Salted Caramel Apple Pie Bars, featuring a buttery shortbread crust, spiced apple filling, and a crunchy oat streusel topping. Finished with a drizzle of luscious salted caramel, these bars are an irresistible treat perfect for any occasion.
Ingredients
Scale
Shortbread Crust
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spooned & leveled)
Apple Filling
- 2 large apples, peeled and thinly sliced (1/4 inch thick)*
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Streusel
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
Topping
- homemade salted caramel or store-bought caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper on the bottom and sides, leaving an overhang to easily lift out the bars later. Set aside.
- Make the Crust: In a medium bowl, mix melted butter, granulated sugar, vanilla extract, and salt until combined. Stir in the all-purpose flour until just incorporated. Press the mixture evenly into the prepared pan. Bake for 15 minutes, then remove from oven. This forms the sturdy shortbread base.
- Prepare the Apple Filling: In a large bowl, toss peeled and thinly sliced apples with flour, granulated sugar, ground cinnamon, and nutmeg until the slices are evenly coated. Set aside to allow the flavors to meld.
- Make the Streusel: Whisk together oats, brown sugar, cinnamon, and flour in another bowl. Cut in the cold cubed butter using a pastry blender, two forks, or your fingers until the mixture has a coarse, crumbly texture. Set aside.
- Assemble and Bake: Increase oven temperature to 350°F (177°C). Spread the apple filling evenly over the warm crust, layering tightly and pressing down to fit. Sprinkle the streusel evenly over the apples. Bake for 30–35 minutes until the streusel turns golden brown and the apples are tender.
- Cool and Chill: Remove from the oven and let cool at room temperature for at least 20 minutes. Then refrigerate for at least 2 hours or overnight for best results. This helps the bars set and flavors develop.
- Cut and Serve: Using the parchment overhang, lift the bars out of the pan and place on a cutting board. Cut into 12-16 bars depending on preferred size. Drizzle each bar with homemade or store-bought salted caramel sauce. Serve warm, at room temperature, or chilled.
Notes
- The bars can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze bars for up to 3 months, thaw overnight in the refrigerator before serving.
- For more complex apple flavor, use a mix of tart (like Granny Smith) and sweet apples (like Pink Lady).
- This recipe doubles easily to fit a 9×13-inch pan; extend bake times accordingly.
- Special tools needed: 8-inch square baking pan, pastry blender, parchment paper.
Nutrition
- Serving Size: 1 bar (if 16 bars)
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
