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By Laura 20 Comments
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Salted Caramel Apple Pie Bars are EVERYTHING an Autumn treat should be – tangy/sweet apples and caramel sauce sandwiched between a delectable crust and crispy oat topping. A new Fall favorite!
We have all experienced uncertainty. In my life, I’ve noticed it is the uncertainty of a situation is, for me, what creates the most stress, the most discomfort. In ascending levels of anxiety: Did I pay that bill on time? Did I do well on that entrance exam? Am I going to get that job? Is that lump on my neck the sign of a cold or something more sinister? Once the decision or the diagnosis is made, that great black hole of the unknown is gone. No matter how we feel about the answer, there is only moving forward, albeit sometimes with a new set of choices.
I’ve found that once the first piece of information is actually available, there is often knowledge or data or the experience of others at this point to inform the rest of the decisions. These times, for me, have been a reminder (and a valuable lesson) that I don’t necessarily need to have all of the answers, much as I would like to.
Why do these Salted Caramel Apple Pie Bars make me think of the stress of all my uncertainty? Well, it’s because I’m not sure whether they are a) a pie, b) a crisp, c) a bar cookie, or d) just a caramel apple without the tooth-pulling caramel coating. Naturally this stress is less than the aforementioned uncertainties, which is why I baked them without knowing the answer to this salient question. (Hint: the are e) all of the above)
And you should make this recipe, too! I used my favorite apple, the Honeycrisp. But you could use Granny Smiths or Braeburns with similar success. The crust (from2Pots2Cook)is a tender, shortbread-like base. A layer of Salted Caramel is a dreamy addition to the sweet and tangy apple filling. And the topping (adapted from Sally’s Baking Addiction)provides a nice layer of sweet crispness to the works!
Speaking of uncertainty, please don’t let the long ingredient list scare you away! I imagine most of us have these items in our kitchen right now, and each layer of this dessert is pretty quick and easy to put together - I promise! This recipe is enough to feed a crowd or several hungry family members for a few days! Like most baked goods, I found keeping it under wraps in the refrigerator only enhanced the flavors on day 2, and beyond.
So, is uncertainty as stressful for you as it is for me? Or are you more “Zen”. If it is, take a deep breath, and let me just reassure you - there will always be uncertainty, but this is certain: these Salted Caramel Apple Pie Bars are fabulous! And you can call them anything you want, because they are EVERYTHING! Enjoy!
If you love bar cookies, check out my S’moresBars, or these fabulous Brownie recipes, or this fantastic German Apple Cake with Caramel Sauce, another great fall dessert!
PIN these Salted Caramel Apple Pie Bars for later ->
Salted Caramel Apple Pie Bars
Scrumptious Apple Pie bars! This recipe makes a 9×13 pan, which provides 20-24 bars. It can be halved for an 8×8 pan. My recipe includes a tender crust from2Pots2Cook, and an apple filling and crispy topping adapted fromSally’s Baking Addiction. I also madeSally’s Salted Caramel, of which you would need about half for this recipe. (You could also purchase a jar of Caramel Sauce or Dulce de Leche, and add 1/2-1 t salt, if you like!
- Author: Laura
- Prep Time: 30 min
- Cook Time: 60 min
- Total Time: 90 min
- Yield: 20-24 bars 1x
- Category: Pies
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Caramel Sauce (you will need around 1/2 of this sauce for the recipe):
- 1 c Granulated Sugar
- 6 T Butter, cut into 6 pieces, room temperature
- 1/2 c Whipping Cream, Half-n-Half, or Heavy Cream, at room temperature
- 1 t Salt
- 1 t Vanilla Extract
For the Crust:
- 2 1/2 c All-Purpose Flour
- 6 T Granulated Sugar
- 8 T Butter, softened
- 2 egg yolks, large
- 1/4 t Salt
- 1/2 t Baking Powder
- 4 T Sour Cream
- 1–2 T Milk, if needed
Apple Filling:
- 5 Medium Honeycrisp or Large Granny Smith Apples, peeled, cored, thin (1/4”) sliced
- 4 T AP Flour
- 4 T Granulated Sugar
- 2 t Cinnamon
- 1/2 t Nutmeg
For the Streusel:
- 1 c Old-Fashioned (rolled) Oats
- 2/3 c Brown Sugar (Light or Dark)
- 1/2 t Cinnamon
- 1/2 c AP Flour
- 1/2 c Butter, cold, cut into small cubes
- 1/4 t Salt
Instructions
Make the Caramel Sauce
- In a small saucepan (1-2qt) over Medium heat, melt the sugar, while stirring. This will take several minutes, over which time the sugar will slowly begin to melt around the edges, then begin to clump, then melt fully into a golden sauce. Stir frequently until sauce if fully melted and a dark amber color, to avoid it burning. Let the sauce continue to melt until it turns a dark amber color. This should take several minutes, but you should watch closely to avoid burning the sugar.
- Once the sauce reaches a dark amber color, immediately add the butter, 1 piece at a time and stir until butter is fully melted and incorporated.
- Slowly add the cream. It will bubble up significantly, and possibly spatter, especially if it is cold. Let boil about 1 minute, and watch so it doesn’t overflow the pan.
- Add the salt and vanilla. Stir. Let cool until you can pour it into a bowl or jar. Set aside. Prepare the crust.
Make the Crust
- Preheat oven to 300F. Line a 9×13 pan with parchment paper, if you desire the ability to lift the entire dessert out of the pan. Place all crust ingredients into a large bowl, or atop a flour-covered work surface. With your hands or a large spoon, mix until a soft dough is formed. If the dough seems too stiff, feel free to add 1-2 T milk until it is pliable.
- Press the dough evenly over the bottom of the pan, pressing into the corners and edges. Bake 10 minutes. Increase oven heat to 350F. Prepare the filling and topping.
Make the Filling
- In a large bowl, place the apple slices.
- Mix the remaining ingredients in a small bowl. Pour over apple slices, mix until they are all evenly coated. Place apples over the crust in an even layer.
- Drizzle or pour 1/2-3/4 cup of the prepared salted caramel sauce over the apples. It doesn’t need to completely cover them, just to create a nice layer of caramel for every bite.
Make the Topping
- Mix together all ingredients except butter.
- Using a pastry cutter, 2 knives, or your fingers, cut in the butter until it is in small (pea-sized) pieces.
- Scatter evenly over the caramel sauce.
- Bake in 350F preheated oven for 40-50 minutes, until dark golden brown. Cool at least 1 hour before serving. For best results, place in refrigerator for at least 1 hour prior to slicing.
- Best to refrigerate prior to slicing if you can wait(!)
- Drizzle any extra caramel or add whipped cream if you like, or eat as bars.
Nutrition
- Serving Size: 1/22 recipe
Keywords: Apple Pie Bars
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Reader Interactions
Comments
Oh man Laura…Salted Caramel + Apple Pie in Bar form? ARE YOU KIDDING ME!!?!?! I wish I could bite into one right now! Great work!! 🙂
Reply
Laura saysThanks,, Alia! It is a wondrous combination. I wish we hadn’t devoured them all…..
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With three small children, my life feels uncertain ALL the time. What IS certain is that I would absolutely love these bars!! I’m obsessed with salted caramel!
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- Laura says
Katherine – I totally know what you mean – my 3 have brought the same joy and uncertainty to everything I do, too! Any certainty we can bring is helpful! Even if its just a jar of salted caramel! Ha!
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- chef mimi says
Oh my! My daughter loves everything apple, and she would love these on her 35th birthday coming up! And normally I look at caramel and my teeth hurt!!!
- Laura says
Mimi, thanks, I imagine your daughter would love these. This caramel is not just salted, though, it’s a bit “salty”, which I think cuts the sweetness so nicely!
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This recipe just screams fall Laura! And I bet that salted caramel is irresistible! On my list!
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- Laura says
Thanks, Mary Ann! You’re so right, the salted caramel is so so delicious! Thank you for visiting!
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I don’t know if they’re pie or cookies or whatever–I just know I want at least two right now! Salted caramel makes everything better :).
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- Laura says
Kelsie – that’s my new motto for life – “salted caramel makes everything better”!☺️
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Oh I LOVE apple desserts and this recipe looks absolutely amazing Laura. Topped with that salted caramel, it must taste so good. Definitely saving this to try…I cannot wait…it really looks so yum ?
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- Laura says
Thanks, Ashika – you’re so right – the salted caramel is perfect on top and inside! Can’t get enough!
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- Karly says
Oh yes!! Fall is here!
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- Laura says
Thanks, Karly – I think it’s my favorite season! (At least until winter comes! Ha!)
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- David @ Spiced says
I am exactly the same as you when it comes to uncertainty, Laura. I hate it! And if I’m not careful, then that can spin out of control until I’m a shivering ball of stress. But I’ve had to accept that some things just have to be uncertain whether I like it or not. One thing I’m certain of, though? I’d eat the heck out of these apple pie bars! They look amazing, and I just happen to have a lot of honeycrisp apples up in the kitchen. I need to set a couple aside for these bars! I hope you have a great weekend, my friend!
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- Laura says
Thanks, David! I agree, the realization that uncertainty is always there gives us a good perspective. Glad you like the apple pie bars, though! And I’m glad you’re also a fan of the Honeycrisp! It’s my fave! Thanks for visiting, and your perspective on uncertainty!
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- 2pots2cook says
Thank you for mentioning me. So glad you love the crust. Enjoy the day 🙂
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- Laura says
This is a fantastic crust – thanks so much for the easy recipe! I’m thrilled to pass it on! ☺️ ?
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- Snapshotsincursive says
Oh. My. Gosh. ?? LAURA!
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- Laura says
☺️?. I love apples! And caramel! Don’t you?
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