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 plan on baking these two days before serving them. Do I drizzle with caramel after baking or before serving? Thanks!
Hi Andrea, we’d recommend waiting until ready to serve. Enjoy!
This recipe is amazing and doesn’t even need the caramel. Didn’t even get to put them in the fridge before it disappeared.
Delicious! I made this late last night and was letting it cool. Completely forgot to put it in the fridge. It’s been about 9 hours. Do you think these are still OK to consume?
Yes, they should be fine that long at room temperature—but use your best judgement and what you are most comfortable with!
I really liked this recipe! I am new to baking and it was fairly simple and everybody liked it. But I do have a few things I took note of, I noticed that even though I let it sit for half an hour and then chilled it for 3 it still fell to pieces when I tried cutting it! And I’m not sure if I was the one who went wrong there but if there was something that could cause this I would like to know so I can backtrack. Another thing was that it was very flat, unlike the picture, it’s not a real issue but it definitely wasn’t as pleasant to look at. (Taste is a different story though)
Hi Fiona, we’re so glad you enjoyed the bars! Did you use the parchment paper method to help remove the bars before cutting? Cutting them outside the pan will be much easier. Be sure to use a very sharp knife, and you can clean it off between cuts if you find the cuts are starting to get messy. Did they seem overly gooey? Perhaps they needed a few extra minutes in the oven, especially if they were looking flat. Hope this helps for next time!
This recipe is amazingly good! So easy to make. I like it both cold and warm, with Carmel drizzle and without, or with vanilla ice cream! Will definitely make again!
If you haven’t tried this yet, it is must!!
Would this crust work in as pie crust?
Hi V, yes, you could use this shortbread crust for a pie crust.
This recipe was fantastic and the directions were really easy to follow. I appreciated the modified instructions for doubling, as I doubled the recipe and often have to figure out the extra timing and all that on my own. These were a huge crowd pleaser. Your website is one of my main go-tos for dessert options. I also followed and made the salted caramel (for the first time from scratch) for that recipe and it was perfect. The process went exactly as written. Thank you!
Hi Sally, I’ve never been a fan of oats in a topping. Could I eliminate the oats or is there a crumble recipe you could recommend instead?
Thanks in advance!
Hi Allison. I’m glad to help. Instead, I recommend trying the crumb topping from this crumb cake recipe. It will be just the right amount for this pan of bars.
Using Grape Nuts makes a great crunchy topping for apple crisp.
Love this recipe so much! I always try to bake it every fall.
I see the notes for doubling the recipe, but what would you suggest for tripling it and baking in a 12×18 inch pan?
Hi Anna, we haven’t tried tripling this recipe before, but here’s everything you need to know about cake pan sizes and conversions. We’re unsure about the exact bake time for that size. You may also wish to make a double batch and then a single batch and combine, rather than tripling, which can make it easier to over or under mix. Hope this helps!
OMG -Its winter here in Brisbane Australia and fhis dessert is the perfect accompaniment to a roast dinner that my sister is cooking. The home made caramel sauce will be my go to sweet sauce in future. Can’t wait for tonight. Looks and smells amazing. Thank you.
Made the recipe exactly as written for 9×13 pan and it’s wonderful. Don’t know if I’ll bother with the caramel sauce. I measured all the dry ingredients in separate bowls in first so if felt like making a dump cake, quick and easy. Real hit thanks!
Delicious and easy to make! I also made the salted caramel topping and it paired perfectly. I got 9 bars out of it and they were an adequate size for us, would be interested to see how tiny 16 bars would be! I used granny smith apples and felt the added sweetness of a gala or honeycrisp would have made it even better. Will try that next time! Cheers!
How can I adjust this recipe for a 9 inch square pan instead?
Hi AJ, the bars will be a bit thinner in a 9-inch square pan, but that should work out okay.
This was a hit for a birthday at work – used gluten free 1 for 1 flour….also using it for a base for strawberry cheesecake bars. The apple bars were so popular staff asked for the recipe!
For the shortbread crust, would I be able to use almond extract instead of vanilla extract?
You can, but almond extract flavor is quite strong, so I would use half the amount the recipe calls for the vanilla.
I love this recipe and the ease thereof!
Do the bars have to chill in a refrigerator for 2 hours after being cooked or am I allowed to eat them?
Hi Aurora, we highly recommend letting the bars chill for the 2 hours, so that they set properly and hold their shape when cut.
If I wanted to use this base with a no bake filling what would the recommended bake time be?
Hi Tara! We’re unsure. Bake until golden brown around the edges and the middle is cooked through.
What am I doing wrong? The crust seems way too buttery, not at all like shortbread crust. Have tried twice now, double checking…
Hi Rodi! The crust dough will seem loose, but it bakes up beautifully.
I had exactly the same issue, I made it again yesterday and added 20-30 grams of butter until it got to the right consistency. Came out perfectly 🙂
Added an extra 20-30 grams of flour**, obviously.
I know it is Easter, but my SIL loves apple pie, so I made these and froze them. I was a little worried about the crust not being baked enough but I took it out after 15 minutes. I snuck a bite before freezing the bars and they were delicious just like apple pie! The crust was baked fine. Now I know why many doubled the recipe and wish I had too! I used 3-apples. 2-honeycrisp and 1-granny.
Are the bars good without the caramel sauce?
Absolutely! Many readers prefer them that way.
I love these bars but my topping turns soggy after about a day even though it’s nice a crispy after it’s baked. I don’t top them with the caramel sauce before storing. Any suggestions?
Hi Christn, we’re glad these are a favorite! The topping will soften over time, but you could try increasing the bake time by just an additional minute or two. That extra time should help crisp the topping even more and help it to keep for longer.
Made this for a party along with a few other desserts. This was the favorite 🙂 Easy recipe and I was able to make it the day before, then put the caramel sauce on just before serving. Glad I decided to double the recipe!
I have made these several times for friends and family and they absolutely love them. Definitely a crowd please. Can these be made in a 9*9 pan without changing the amount of ingredients, or is it too large?
Hi Jonetta, the bars will be a bit thinner in a 9-inch square pan, but that should work out okay. So glad they’re a favorite!
This looks delicious and easy to do. My in-laws gets us gala apples each year and I thought that I should make them something using them.
Amazing recipe and so much easier than apple pie!!!! My new favorite
Could this recipe be made with apple pie filling? If so, what items would you omit?
Hi Heather, you could try making this with apple pie filling rather than the apple filling ingredients. The bars may be a bit sweeter that way, and we’re unsure of how the baking time might change.
I made this recipe tonight with the homemade caramel sauce was good especially warm with ice cream!
DELICIOUS! I’ve made this several times. It’s such a family favorite and I now double the recipe and bake it in a 9×13 parchment lined pan.Thank you so much for sharing this outstanding recipe.
I followed the recipe exactly as written. Everyone loved it but for me it was much too sweet. I am wondering if it would work better by adding double or triple the apples? Everything else I’ve made has been wonderful!
Hi Eileen, thank you for your feedback. Yes, you can add more apples. I wouldn’t triple the apples. Doubling may be too much, but you can certainly try it.
I always use 3 apples, one extra and I live them and so does everyone else….
Hi! Think I could use a combination of apples and pears?
Hi Michele, pears would be delicious! Make sure the pears are on the firmer side. We love baking with Bartlett pears. No other changes necessary!