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
This recipe was perfection! I needed something to feed a crowd so I made these in a 9×13 pan and cut them into 48 small squares. I managed to sneak one and it was so good! I appreciate how easy the recipe was but that it resulted in such a great result!
What can I use as a substitute for oats?
You can leave the oats out or try replacing them with chopped nuts.
I made this for our Thanksgiving dessert instead of the traditional pumpkin and pecan pies.
Boy! It was a tremendous hit!
Not too sweet and has been requested to be dessert for Easter!
I made this for our Thanksgiving dessert instead of the traditional pumpkin and pecan pies.
Boy! It was a tremendous hit!
Not too sweet and has been requested to be dessert for Easter!
Could I substitute margarine for butter to accomodate a guest with a dairy allergy
Hi Lisa! We don’t recommend margarine here. You may have better results with a vegan butter, but we haven’t tested that here.
I’m thinking about adding finely chopped pecans to the shortbread base. Do you think they will burn given the longer bake time? Also im thinking about subbing brown sugar or panela in the base.
Hi Vinnie, we haven’t tried that, but you could also try chopped pecans in place of the oats in the crumble topping. Let us know what you try!
This recipe was so easy to follow, and it turned out absolutely amazing! I added a squeeze of lemon to the filling, which gave it a nice extra zing. I also used two different types of apples, as suggested, and it made such a delicious difference. Next time, I’ll bake the shortbread crust a little longer since mine was a bit doughy, but it still tasted incredible. This recipe is definitely a keeper!
It was also my first time making salted caramel, and I used your recipe—it came out fantastic! I was a bit nervous while cooking it because once the sugar started melting, things moved really quickly, but it all worked out. Overall, an AMAZING recipe!
I made these bars for Thanksgiving and they were by far the favorite dessert! I didn’t have time to make the salted caramel, so used store bought – still so delicious!
Hello, I am planning to make this recipe for Thanksgiving because it sounds amazing. I am wondering if an addition of nuts would be complementary and if so what kind? Thank you for sharing!!
Hi Sam, we haven’t tested it but you can certainly try. Chopped pecans in place of the oats in the crumble topping should work nicely! Let us know if you try anything.
Good morning! I am making these delicious bars today and traveling with them for Thanksgiving. Can I put the caramel on after they cool or wait until I serve? Thanks
You can wait until just before serving!
This is a fantastic recipe. I added a pinch of salt to the streusel and filling. I also made the salted caramel. I let my bra cool for 3 hrs before chilling them in the fridge. I love them cold and honestly don’t think they need the salted caramel. Nice buttery crust, custard like soft apple filling with e crunch of the streusel is great! This tastes like my favorite parts of the apple pie with significantly less work! Thank you for a wonderful recipe!
I was in the mood to try a new recipe. when baking for a friends moving day meal. This one was perfect and I think the combo of shortbread crust with apple crisp topping is excellent.
I needed a last minute dessert for a family visit, and those were so easy and quick to make! Everyone absolutely loved them. They are like the perfect child of apple pie and apple crumble. Will definitely be making them again, thanks for sharing.
Could this recipe be used to sub out the apple and make it a pumpkin pie?
Here’s our pumpkin pie bars recipe!
This is one of the best desserts I’ve ever made. And pretty easy to make. I will definitely make it again many times.
Delicious! I’ll cut down on the sugar a bit as they’re REALLY sweet when the salted caramel sauce is added, but who wouldn’t add it?!
I will be using frozen apples, do you recommend prepping any differently?
Thanks
Hi Denise, We haven’t tested this with frozen apples. Fresh fruit is best, but for best results with frozen, thaw the fruit first. Blot dry as much as you can before using in the filling. Let us know if you give it a try!
I had high hopes for these bars
Is the shortbread crust supposed to be soft? I baked mine longer plus did the final bake longer. After they cooled (cut into bars), they are still soft and not like a typical shortbread crust…
Hi Joanne, yes, the crust will be on the softer side. If you think it’s too soft, you can try adding a little more flour next time. Hope this helps for next time, thanks for trying this recipe!
This was so good. Thank you!
If I’m leaving these in the fridge overnight do I cover them?
Fabulous dessert!
Yes, cover them! Glad you love them.
After 18 Minutes the crust seems barely baked. Is it supposed to be this way?
Hi Sandy, it will continue to bake with the rest of the bars – you’re just giving it a head start in the oven.
I love this recipe! I made some peach cobbler filling. I put half apple and half peach! It was so good!
Can I substitute King Arthur gluten free flour instead of all purpose flour?
Hi Rita, that should be fine!
How long will these keep?
The bars will stay fresh in an airtight container in the refrigerator for 3 days.
This is literally the BEST apple bar recipe I’ve ever made. Delicious crust, wonderful flavors.
Fabulous! Everyone had two of them, which is always a good sign
Amazing! Better than ANY apple pie, cobbler or crisp. Heated with ice cream and caramel sauce over top.
I have made this several times with great success. This time I doubled the recipe added dried cranberries and baked in a 7x 11 pan for the family….A+
These are the nicest things to make, such a nice simple recipe and really fun to make. Love love LOVE
We made these for the first time . Amazing! It was a trial run before Thanksgiving! They won’t make it to the freezer!! And the Carmel sauce!! Wow!