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. Based on reader feedback, I also increased the flour in the crust to help it hold its shape, extended the baking time, and adjusted the instructions so you make and refrigerate the streusel first, which helps it maintain its crumbly texture as it bakes.
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.
- 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.
- Apple Pie Filling: No canned filling here. You only need 5 ingredients to make your own apple pie filling, and it tastes incredible!
- 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 are 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. I do the same when making chocolate marble pumpkin bread.
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 to support all those 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:
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 bars 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 topping these apple pie bars, it’s delicious over ice cream or pancakes, served with apple slices, and so much more. Find 50 ways to eat salted caramel here.
Absolutely. Homemade salted caramel is fantastic, but your favorite store-bought caramel sauce works well here, too. Add the caramel right before or after cutting into bars.
Yes! The recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes, then extend the bake time to 45–55 minutes.
You can freeze the bars for up to 3 months. See freezing instructions in the recipe Notes section below.
One bite of these sweet and slightly salty apple pie bars and you’ll wonder why you haven’t made them sooner. They are a forever favorite!
Here is the salted caramel sauce recipe.
Salted Caramel Apple Pie Bars
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours, 20 minutes
- Yield: 12-16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
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.
Ingredients
Streusel
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (67g) 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
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 + 1 Tablespoon (133g) all-purpose flour (spooned & leveled)
Apple Filling
- 2 large apples, peeled and thinly sliced (about 2.5 cups or 315g; 1/4-inch-thick slices)
- 2 Tablespoons (16g) all-purpose flour
- 2 Tablespoons (25g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Garnish
- homemade salted caramel or store-bought caramel sauce
- optional: flaky sea salt
Instructions
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving some overhang on all sides. Set aside.
- Make the streusel first: In a medium bowl, whisk together the oats, brown sugar, cinnamon, and flour. 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.
- Make the crust: In a medium bowl, stir together the melted butter, granulated sugar, vanilla, and salt. Add the flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 20 minutes, or until lightly browned around the edges. While the crust bakes, prepare the filling.
- Make the apple filling: In a large bowl, combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg, stirring until all of the apples are evenly coated. Set aside.
- After you remove the crust from the oven, increase the oven temperature to 350°F (177°C).
- Pour the apple filling on top of the warm crust and spread/press into an even layer. 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.
- Bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow the bars to cool for at least 20 minutes at room temperature, then transfer to the refrigerator and chill for at least 2 hours.
- Lift the bars out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares. Drizzle caramel sauce on top and sprinkle with flaky sea salt, if using.
- These apple pie bars can be enjoyed warm, cold, or at room temperature. Store covered tightly in the refrigerator for up to 3 days.
Notes
- 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.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Glass Mixing Bowls | Whisk | Apple Peeler | Silicone Spatula or Wooden Spoon | Pastry Blender
- 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.
- 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 to 45–55 minutes.
Reader Comments and Reviews
I made this today. Wow so delicious. This recipe is easy and the shortbread crust is to die for. I rarely comment on recipes I make but this is a hit. I gave this 4 stars as I felt there were not enough apples for the filling. I used 4 in my 8 inch pan but felt the ratio was not enough for the crust and topping. I also added a splash of lemon juice to the apples and the flavor really popped. I have to admit it tastes like a slice of buttery heaven. I used salted butter its what I had on hand. It tastes just like an apple crumble pie with less work. This will be a go to fall recipe. Thanks 😊
These were excellent! I made them without the salted caramel, as I have had issues with that recipe in the past. The bars were still amazing, though! Brought them to dinner and got so many compliments! They were also super easy to make. Will definitely make again! Perfect fall recipe!
Hello! I made this dessert earlier this week and have refrigerated it. I want to heat it up tonight. How long and at what temperature would you recommend I heat up the bars for?
Hi Elizabeth, You can keep them in the baking pan and reheat at 300F for about 10 minutes. Enjoy!
My 8×8 pan has volume of 7 cups does that make too much difference for your recipes?
Any standard 8-inch square baking pan should work for this recipe, Ruzgar.
So delicious! I’ve made a lot of your recipes, and this is one of my favorites so far. I used Pippen apples from my tree and they were great. I only have a 9×9 pan so the bars were a bit thin, but still tasted amazing.
Does this dessert have to be refrigerated or can it be stored at room temperature for up to 3 days?
Hi Teresa, The bars will stay fresh in an airtight container in the refrigerator for 3 days.
Could you post the original recipe/amounts please? My family loves the first version!
Hi Unni, the only change to the ingredients is the addition 1 Tablespoon of flour in the crust. So, skip that extra Tablespoon. Other than that, reduce the crust bake time by a couple minutes.
How do I adjust this for a 9×9 baking pan?
Hi Elizabeth, you can use a 9-inch square pan with the recipe as written, but the bars will be slightly thinner and bake a little faster. If you’d like to increase the quantities to better fit a 9-inch pan, you can increase each ingredient by 1/4. For best results, I recommend making the recipe as-is in an 8-inch pan.
Hi I was wondering if I could make this recipe using pears instead? We have more pears than we can eat and are trying to find recipes we could us when in. Also I just wanted to say I made the maple baked pears and they are delicious!!
Hi Edie! I haven’t tested these with pears, but I think they should work nicely. Use firm, ripe pears. (Softer or very juicy pears may make the filling a little wetter.) And I’m so glad you enjoyed the maple baked pears. Very simple yet so very good!!
My first time baking bars, so I followed the recipe instructions. The crust was incredibly under baked (texture was actually the same as before it went in the oven), so I think it would be great if the recipe had some indication of what doneness we’re looking for in the parbaked crust! 🙂 I’m sure I will figure it out after I bake more bars, but just a suggestion. The flavor of everything else was delicious though and my apples and streusel were perfect! It’s just that my crust was still a complete paste and totally under baked. And the caramel turned out perfect too 🙂
Hi Alissa! I’m glad you enjoyed part of these bars! Replying now because we just slightly updated the crust recipe to include a bit more flour. We also extended the bake time. Thank you for your feedback because it’s really helpful as we tweak recipes!
These turned out great! Only thing I changed was a shake of cinnamon into the apples. Needed a few extra minutes to soften the apples too. But delicious! Enjoyed by everyone and making again today as a request by my niece for her birthday! Thanks, Sally!
SO good. I ate probably a quarter of the dish myself lol. I saw a comment about the apples being crunchy so I sliced them as thinly as I could, possibly less than a 1/4”, but they were perfect. Definitely will make again.
No way thus recipe works as written – too much butter in the crust and streusel and need at least an hour to bake. As written it is a greasy under done mess.
Hi Tammy! Replying now because we just slightly updated the crust recipe to include a bit more flour. We also extended the bake time for the pre-bake, and I instruct the streusel to be made first and refrigerated to help it hold shape. Thank you for your feedback because it’s really helpful as we tweak recipes!
This is one of the best apple desserts I’ve ever had. I very unfortunately ran out of the ingredients to make the salted caramel so I served the bars with ice cream and whip and omg….so so good. I found the recipe easy to follow and wouldn’t change a thing. Thanks much!
I have made several of Sally’s pie bar recipes, including this one (I leave off the caramel just for personal preference), the blueberry pie bars, the cherry pie bars, and the strawberry rhubarb pie bars (these I made and everyone went so crazy over them I ended up making them probably 5 more times during rhubarb season! Might experiment with those using the same crust as these bars). All the pie bars come out great, and are a great dessert for a picnic or even where you want something handheld. In my experience, you really need to let the bars cool down and refrigerate them 6 – 8 hours in order to slice them into bars; otherwise it eats more like a cobbler. Also, I have found my hands to be the best tool when cutting the butter into the flour for the crust. Love this recipe!
These are without a doubt a 5 star treat! I was asked to make them for a wedding dessert bar and they were a hit!
These bars are excellent! But I am wondering if I could try to duplicate your apple pie filling recipe more closely and add allspice and lemon juice and then pre-cook it for a few minutes on the stove. Would that heighten the flavor a bit?
Many thanks for all the great recipes and videos!
So glad you love these! We haven’t tried that, but you certainly could try and let us know how it turns out!
Absolutely phenomenal. I’ve made it twice. The first time, I had trouble getting the streusel to work because the dry powder ingredients wouldn’t integrate with the cold butter.
The second time, I nailed it! Here’s how. I used the warmth of my hands to partially melt the butter. It then mixed in well with the dry ingredients. Formed a soft, sticky batter. I then stuck it in the freezer for about an hour as I prepped the apple filling. After an hour, the streusel had partially frozen and resolidified. It crumbled easily and remained nice and cold until the oven. I recommend giving this a try if you’re having trouble with the topping!
Sally, believe it or not, you’ve helped me to stick to my diet. Every day I chose a recipe (or two, or three) to read and get a copy of from you. I go to my doctor on May 11, and he will weigh me. Then I take ten days off from dieting. I eat one sample of each recipe I bake. Then I resume dieting. The extra bakes will be eaten by my husband, my grandson, his wife, and four children 4 and under, the local VFD, and the Post Office employees. I get to bake, sample, and still lose weight! I’ve lost 31 lbs. so far, twenty more lbs. to go! I don’t mind my weight loss taking time. I love not being deprived. And all the people who benefit feel appreciated and loved. I also think I may lose more weight dieting this way. Love you, Judy H.
That’s wonderful, Judy! We’re so glad you’re still able to enjoy (and share!) sweet treats with so many others.
I made this recipe as an option for added treats at a wedding sweets buffet. It is DELICIOUS! Definitely using this one!
I made these and the blueberry pie bars for a backyard bbq. People LOVED both desserts. I didn’t add the salted caramel because I think apple pie is perfection and I was very happy that I did. Sally and her recipes never disappoint. Another triumph!
I made these yesterday as a test batch for a graduation party! I love the flavor but I didn’t like how crumbly they were after they cooled. I am wondering if I put the carmel sauce on before adding the streusel topping would help?
Hi Jen! These shouldn’t be very crumbly. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Made it and got rave reviews! Thanks
Can you add in nuts and/or raisins?
(I know this is listed as nut free).
I am looking to make “apple strudel” bars and
was just wondering if you had tried either of these.
Thanks
Hi Samuel, you could replace the oats with nuts in the crumble. Enjoy!
I made these a few days ago and this recipe is so delicious! I didn’t have oats so I chopped up some almonds for the streusel and it turned out amazing. I used salted butter since that’s all I buy and just added a 1/4 teaspoon of salt. Thank you for an awesome recipe. I am getting ready to make a double batch. I’m hooked!
I found this recipe under the dairy free section but I’m confused because it contains a good bit of dairy (butter and caramel). *scratches head*
Hi Brittany, these are labeled as egg-free and nut-free, not as dairy free. I wonder if you accidentally clicked one of those and thought you were looking at dairy-free. Sorry for any confusion!
Hi JScott, these are the proportions of ingredients that we find to be best. Let us know if you try anything else!
I literally just tried this recipe out today, except I used salted butter and didn’t add any salt and it still came out perfect! Def recommend trying this recipe out! Even tho it was partially stressful to bake if you are making everything by scratch