Salted Caramel Apple Pie Bars

Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, apple pie bars are just as delicious as apple pie, but much simpler to make. You’ll love this fun twist on a classic dessert!

These Salted Caramel Apple Pie Bars are mind-blowing delicious! So much easier to make than an entire apple pie, too. Recipe by

Without a doubt, apple pie is my favorite dessert. I love the combination of sweet and tart spiced apples with the buttery, flaky pie crust. It’s cozy, comforting, and simply irresistible. I have the recipe memorized and make it year-round, not just at Thanksgiving. Today’s recipe is the bar version of my salted caramel apple pie (the first apple pie recipe I ever shared on Sally’s Baking Addiction!). While I love the pie making process, sometimes we don’t have hours to prepare a dessert– which is where apple pie BARS come in. No pie crust, but same delicious flavors.

These Salted Caramel Apple Pie Bars are mind-blowing delicious! So much easier to make than an entire apple pie, too. Recipe by

3 Layers to Salted Caramel Apple Pie Bars

  • Shortbread Crust: The buttery shortbread crust is just like my favorite pie crust recipe, only easier. 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. Lots of streusel because the more streusel the better. 🙂

Best Apples for Apple Pie Bars

Whenever I make apple pie bars or apple pie, I always use 2 different kinds of apples for more depth of flavor. (One sweet variety, one tart variety.)

Here are some I suggest:

  • Sweet apples I love: Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland
  • Tart apples I love: Granny Smith, Braeburn, Jonathan, and Pacific Rose

These Salted Caramel Apple Pie Bars are mind-blowing delicious! So much easier to make than an entire apple pie, too. Recipe by

How to Make Salted Caramel Apple Pie Bars

Homemade apple pie bars are incredibly simple to make. There’s just a few steps before you have a delicious fall dessert on your hands!

  1. Make the shortbread crust. Press the mixture into the bottom of an 8×8 inch pan.
  2. Bake the shortbread crust for 15 minutes.
  3. Make the apple pie filling.
  4. Make the streusel topping. The mixture should resemble coarse crumbs.
  5. 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.
  6. Sprinkle on the streusel topping.
  7. Bake. These bars take about 30-35 minutes, or until the streusel is golden brown.
  8. Chill the bars. Allow them to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).
  9. Cut into bars and drizzle with salted caramel.

These Salted Caramel Apple Pie Bars are mind-blowing delicious! So much easier to make than an entire apple pie, too. Recipe by

These Salted Caramel Apple Pie Bars are mind-blowing delicious! So much easier to make than an entire apple pie, too. Recipe by

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. My recipe for homemade salted caramel is liquid gold and dangerously good. 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.

Be warned: Once you start, you won’t be able to stop. I make a batch of salted caramel almost every week and see no problem with this!

Salted caramel sauce on

These Salted Caramel Apple Pie Bars are mind-blowing delicious! So much easier to make than an entire apple pie, too. Recipe by

One bite of these sweet and salty apple pie bars and you’ll wonder why you haven’t made them sooner!

More Apple Desserts


Salted Caramel Apple Pie Bars

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours, 20 minutes
  • Yield: 12-16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


Apple pie is my favorite dessert, but baking this classic dessert as bars is so much easier! 


Shortbread Crust

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spoon & leveled)

Apple Filling

  • 2 large apples, peeled and thinly sliced (1/4 inch thick)*
  • 2 Tablespoonall-purpose flour
  • 2 Tablespoongranulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • homemade salted caramel sauce (step-by-step photos included)


  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
  3. 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.
  4. Make the streusel: 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. Set aside.
  5. Remove the crust from the oven, and turn the oven up to 350°F (177°C). 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 apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.


  1. Make Ahead & Freezing Instructions: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.
  2. Apples: I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady. You’ll end up with about 3-4 cups. A little more or less is OK, based on your preference of filling.
  3. Larger Batch: Recipe can easily be doubled and baked in a 9×13 pan. Bake for 45-55 minutes and cool completely as directed in this recipe.

Keywords: apple pie bars, salted caramel apple pie bars

Salted Caramel Apple Pie Bars - click through for the recipe!


    1. Cool! It’s funny how different countries have such different names for the same food!

      I just made marbled caramel cheesecake chocolate cookie bars. YUM! That blog post has yet to be seen.

      From your whole food-y!
      Janie Lynn

  1. These look fabulous for an outdoor party or picnic! I wonder if your salted caramel apple pie recipe could be adapted for slab pie, as well…

  2. See, all these people have been posting patriotic red, white and blue stuff, and I could totally resist that. I mean, they’re pretty, but not like…
    THIS! Salted caramel apples are the best! And I love my pie in bar form because it’s more socially acceptable to devour several bars, whereas most people stop at one slice of pie.
    Love these, Sally! Happy 4th!

    1. Mir, this is why I love ya. GREAT point about making apple pie into bars… totally acceptable to gobble up more than one.

  3. Apple pie has always been my favorite pie… and I can never get enough of salted caramel…so basically I need to make this ASAP. Thanks, Sally- Happy 4th!

  4. I knew I loved you – apple pie is my favorite too! These? Are simply amazing! Is it time for fall baking yet? I’m so ready…

  5. Love these, Sally! And if you made them 3 times in 2 weeks, they’re dang tasty 🙂 Pinned!

    I have a 2011 recipe for Caramel Apple Bars and loved them so much I put them in my first cookbook.

    And I know what you mean about running higher mileage and wanting to eat the whole pan 🙂 When I do 15-18 milers, I seriously DO eat half a pan. haha!

  6. I came on to your website check out your photo a day post and I see these! Yum!!! If all of your recipes were laid out on a table in front of me, I don’t know that I could pick just one favorite! Sooooooo many front runners….. You should ask that question on FB. I’d love to see what others would choose.

  7. Hi Sally!
    I was wondering if you’ve ever tried Streuselkuchen? It’s a German dish which is nearly identical to these apple pie bars, but with a sweet dough base instead of a shortbread and vanilla pudding in the middle! If you haven’t had it, I think that ou should definitely try it someday – it’s really tasty!

  8. Have you ever adapted the recipe to make a larger quantity, jelly roll pan size? This looks fabulous and I can’t wait to try it. Apple pie is my favorite fall dessert.

    1. I have not – the bars are quite tall and I think would deb better doubled in a 9×13 pan. Unsure of the bake time.

    2. I just made my second batch in a jelly roll pan. I tripled the recipe because the pan was a little smaller. Last year I quadrupled the recipe for a larger jelly roll pan. Amazing!!!!! Used Mrs. Richardson’s caramel last time but making Sally’s homemade caramel today. Best bars I’ve ever had.

  9. Amazing, Sally! These are the perfect 4th of July treat…apple pie is a true American staple, and these are bars are perfect!! Pinned!

  10. Anything that has salted caramel and streusel is a defo winner. I need these bars in my life!

  11. OMG. I never make pies because I have this mental block that they’re really tedious, but I love the ooey gooey apple pie filling. Plus salted caramel (and peanut butter on the side?) these bars sounds awesome 🙂

  12. Amazing Sally! Looks scrumptious! Your cookbook arrived yesterday, I’m so excited. My whole family was so impressed with how beautiful all your recipes look! Cant wait to get stuck into it x

  13. My favorite pie has always been (and always will be) APPLE!!! I hardly make it since I would eat it all!! Apples & cinnamon, oh my! Now if I add the “oh I can’t keep my fork away” STREUSEL, there will be no stopping me. Thank goodness I just set up my new bike trainer so I can now ride hours and hours to burn off all these calories and sugar (good glycogen fueling) OR else these delicious calories will end up on my body somewhere which is a no-no.

    You are much younger than me Sally so you burn this stuff off much easier, even though I workout daily. I do remember my younger days…when I could practically eat what I wanted and it wouldn’t stick around…no pun intended. 🙂

    Thanks for posting this yummy recipe!! Hope you and yours have a fabulous and safe July 4th holiday weekend!

    1. Thanks Kathryn – and since you got your new bike trainer, you have got to make these bars. Totally oath the extra workouts on the trainer if you ask me! We have a nice bike trainer; Kevin rides it often in the colder months! Happy 4th of July to you and your family 🙂

  14. Oh, these look SO GOOD! I am dying here! I LOVE salted caramel and apples, all together!
    And the next recipe I plan to make is the apple pie bars form your cookbook! They look delicious. And I have made the lemon bars, also from your cookbook,and my family, and some friends I gave some too, LOVED them.
    Just one more thing, I have made the lemon cupcakes twice and they are very good. I adore lemon!
    I can not wait to try these! Thank you! 🙂

    1. It sounds like you love lemon as much as I do, mj! And these apple pies are just like the ones in my cookbook. You have to try them!

  15. Oh Sally, I can’t even tell you how good this looks! I know I’ve told you before about my love of apples…but let me just repeat it ;). I LOVE APPLES!! I know my mom and sister would flip for this as well. I’m all about streusel…and I’d love to try this as cherry-pie bars as well 😀

  16. That picture you have of the caramel is simply beautiful!! I always look forward to your mouthwatering photography. 🙂 I hope you have a delicious 4th of July!!

  17. So delicious! Apple Pie Bars are perfect for the a winter night’s dessert down here too! My little sister’s favourite winter dessert is apple pie and I bet these would be a very welcome interpretation.
    You definitely would have deserved one or two pieces after that big run 🙂
    Thanks Sally and Happy Fourth of July from here Down Under!

  18. Hey Sally!
    last night i made caramel ice cream and wanted to swirl in some homemade caramel sauce but what was supposed to be the sauce ended up as an amber glass block. Any idea why that happened? (I halved the recipe when I made it )
    Thank you 😀

    1. Hmm. How about you reduce the heat before adding the cream. Also, try using room temperature cream. Let it sit out for 1 hour before adding.

  19. Sally this is so perfect, I have a ton of salted caramel bottled in my pantry and this is just the recipe!

  20. These sound AMAZING! I just finished making your salted caramel sauce for the mini chocolate chip cheesecakes. I have all the ingredients for these…I don’t think there’s ever too much dessert! 🙂

  21. I’ve always thought that apples and caramel belong to autumn. Well, you’ve just changed my perception of summer! Need to try that recipe out!

  22. You know, I have been a huge fan of pie in bar form lately– I’m actually on my way to a party (no worries, hubs is driving 🙂 ) with my own recipe for blueberry lemon pie bars, for which I use your shortbread crust! I seriously love that crust. Such a winner! Enjoy your 4th, Sally!

    1. YES! The crust is amazing. My go-to! So happy you enjoy it too. Have fun at the party! Happy 4th, stay safe!

  23. Apple Pie with streusel?!?! Oh good Lord, THAT is a fantastic idea, Sally! I’d eat the streusel first then work my way down to that beautiful shortbread crust… I’m officially drooling. Awesome recipe, as always!
    Happy 4th to you! Hope you have a wonderful holiday weekend! xo

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