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
How much caramel do you use for these? I’m going to be making two double batches, and I made 1.25 cups of the caramel today and I’m trying to figure out if I should make more (other than to eat, of course).
Hi Robin! I think the 1 and 1/4 cups of caramel you prepared would be plenty for 2 batches of apple pie bars.
Can you use apple pie filling?
Hi Trish! I’m sure that would be fine, but I just fear it’s a little too gooey. Let me know if you try it!
I’ve never made ‘dry’ caramel! I will never make it any other way !!! This will be my holiday gift this year! Thanks! The apple bars are great too!
Delicious, nice alternative dessert for people who don’t love chocolate (What! Weirdos!), but so much easier to serve than apple pie. FYI, I needed to make these for a large crowd. I tripled the recipe and cooked it in a large cookie sheet (12×18). Worked great! Easier than making multiple batches.
Perfect recipe!! its such a good treat and so easy to make…loved it!!
Hi Sally – I stumbled across your recipe and made it for an annual girlfriends holiday cookie exchange party. Justifiably, it won first place. I didn’t alter your recipe other than using Bob’s Red Mill fine pastry flour (which is what I had on hand) and they are absolutely delish. They actually taste just like little mini apple pies. I doubled the recipe since we needed quite a bit to share and put it into a large jelly roll pan. It took much longer to bake the crust, possibly double the time. Other than that, we followed the recipe to the T. Thanks so much for an amazing treat – we will be sure to try some of your other recipes too.
Hi Sally. I made these yesterday and, as usual with any of your recipes, there are none left today. Delicious!!!!!
Do you think these would work with a graham cracker crust? I’ve got a bunch of graham crackers I need to get rid of!
The crust may get a little soft, but I think it would be good! Make sure you pre-bake it for at least 10 minutes.
Made these for the first time for thanksgiving! Needless to say they were a hit! And SO EASY! Seriously best dessert at the table.. and the caramel sauce! UH-MAY-ZING! Saw my in laws the next day and they said they were dreaming of these bars. Definitely making them again for Christmas!! Thank you!
Made these for the first time today for a family gathering. I’ve never made anything similar before but I can always trust your recipes to turn out well. They were delicious and a HUGE hit! Thank you Sally, I’ll definitely be making these again soon!
These are so, so good. The caramel sauce is delicious and a must for the bars. My husband even commented that they would be a hit at any good restaurant!
I would like to serve the bars warm, but not too sure how best to do that. If they’re refrigerated and then cut, would it be best reheat, covered with foil so they don’t dry out? At what temperature? I plan to take them to a Thanksgiving dinner party tombe enjoyed by all!
I would cut them into squares ahead of time (just so they are relatively neat when serving) then either put them on a plate and nuke in the microwave for 1 minute or reheat them inside the pan (still cut them ahead of time) the oven for a few minutes.
Is there a certain way you cut your apples? Would using a mandolin be way too thin..? I believe that’s what I’ve used to make apple chips in the oven.
I’m terrible at cutting apples! That’s why I usually avoid making apple pie! Lol
Mandolin’s have different settings so you can still slice them on the thicker side with it. Apple chips are MUCH thinner and you definitely don’t want apples that thin for pie or pie bars. I prefer to use a knife and slice them 1/4-inch (1/2 cm) thick.
Can you use sugar in the raw to make the caramel sauce or does it have to be granulated sugar? Also can you use quick oats instead of old fashioned oats? I can’t wait to make these. They look and sound so good.
Hi Sandra!
1. I don’t recommend it. There will be large sugar crystals in the caramel.
2. I only suggest old fashioned whole oats for their big chunky and chewy texture. That being said, you can sub a thinner oat like quick oats if you’d like.
Oh. My. Word! Thank you Sally for this FABULOUS recipe!!! I doubled the recipe & made it in a 9×13 pan. The crust was under done, but it was still Yummy. (As a fix, on day 2 I put the pan back in the oven at 325 deg. F. for 20-30 min. That firmed things up some more.) I will definitely bake the crust *longer* next time. 🙂
If you don’t have the Half & Half cream for the salted caramel sauce, you can use Sour Cream, stirring in small dollops at a time. The flavor is still phenomenal!
I made these this weekend as a thank you to a couple for babysitting for us. So good! I find them very rich, so like them with a little ice cream.
My boyfriend is obsessed with these. He says they could easily be served in a restaurant and that all the flavours blend together so nicely. Clearly THE recipe to a man’s heart!
If I’m planning to freeze, should I freeze them without the caramel sauce and then out the caramel sauce in when serving? Or can freeze with the caramel sauce? Thanks!
Hi Katy, I would drizzle the caramel sauce on top right before serving. (After thawing out.)
Just made these. I actually doubled the recipe and make a second batch (of a doubled recipe) and I know they won’t last. They are delicious. Made exactly as directed.
Hi, Sally, Can you clarify, your recipe calls for a 1/2 cup 115 g of melted butter, however, a 1/2 cup of butter is 227 g, did you mean a 1/4 cup of melted butter?
Hi Krista, 1/2 cup (8 Tbsp) of butter is approximately 115g. Use 1/2 cup.
Okay, I made these for my sister’s engagement party and they (also your chocolate chip cookies) were immediately gone AND everyone was asking for the recipe! I wanted to travel with these to another family party and was wondering how they would be if kept at room temperature for two days? I was planning on making them Thursday and then take out of the fridge and drizzle the caramel Friday morning and we would be driving Friday and the party is on a Saturday night? I’m hoping they would be okay and would love your advice!!
thanks!
These are AMAZING!!!! I mean, I expected them to be good…but wow! I had no trouble with the bake times and I had even doubled the recipe and put it in a 9×13 pan like you said. The only thing I did different was reduce the butter and cream in the caramel sauce so it was a bit thicker. Thanks for another great recipe! Next, I’m going to try the caramel apple pie!
I’ve made these several times and a friend even requested them for her birthday! Always a big hit. One question: As much as I’m loving the salted caramel sauce, there are times when I don’t want salted caramel sauce. Would making it with unsalted butter and eliminating the salt at the end still make a delicious (but not salted) caramel sauce?
Hi Candace! You would simply reduce the salt to 1/4 – 1/2 teaspoon. The caramel wouldn’t have a very nice flavor without ANY salt at all. You can use unsalted butter.
I made these for a party yesterday for the first time and they were a hit for adults and kids too! I doubled the recipe and also baked the crust 10 min longer as it didnt look quite done at 15 min. The salted caramel recipe is a must for these bars! I love your recipes they are easy and always turn out great! Thanks!
Are they too deep to make in a 12 x 18 cookie sheet? I would quadruple the recipe.
I don’t recommend that size pan– these are tall bars.
Hi, I was wondering, why do we have to refrigerate them? I usually like deserts hot out of the oven, and I sort of envisioned these as hot caramelly apple pie bar heaven! Plus my younger siblings…well…they don’t do waiting. Do I have to refrigerate (is this a major step?) or can I just add the caramel. Will the caramel get ruined or something? Thank you in advance! 🙂
Refrigerating is not a major step, but they won’t cut very nicely or neatly when warm. 🙂 Hope you enjoy!
These are incredibly delicious. I’ve never cared for Apple pie but love these. I had two young girls each make their own pan and they loved it! I do have a question about moisture. I know you recommend refrigerating them, and storing in the fridge. They seem to end up very “wet”. I’ve made them several times, with varying lengths of crust pre baking. After setting in the fridge, they are quite juicy and have even dripped. They are still yummy, but messy. Does this happen to yours? What could I be doing wrong? I am using extra apples and a mandolin to cut them. Thanks a lot.
These look delicious! I’d love to serve them warm with some ice cream, how do you recommend heating them? Leave them in the pan and put back in the oven or cut them up and then reheat them?
Either works. I’ve cut them up and reheated them in the oven for about 5-10 minutes.
These are amazing! I doubled the recipe and baked the crust for 25-30 minutes (can’t remember exactly) then baked the whole thing for 45 minutes and it came out perfectly. Didn’t change a thing about the recipe except for the bake time of the shortbread crust. I will make these again and again, I’m sure! Do not skip the caramel! It was super easy to make and to die for.