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
Sally, do you recommend doubling and then using a 9x 13 or doubling and using a 10 x15? Thanks so much!
I’d recommend 9×13. Enjoy!
Hi, can I make this without the drizzle on top?
Absolutely! Still delicious 🙂
Made this for a sweet treat thanksgiving weekend. Slightly reduced the sugar and I would add a little more apple. Over All taste like french apple pie. Very Yummy!
Made these for a get-together. Everyone loved them. Super easy recipe and just the answer to what to do with just a couple of apples. Will definitely make again.
Haven’t even put the salted caramel on yet and my husband (a professional chef) says this is one of his favorite desserts I’ve ever made! Thanks for sharing your recipe
Hi, if planning to serve these warm, how do I adjust the cooling time? Any tips for how to re-warm if I make them the day before?
Hi Naureen, If you make them the day before you can simply warm them back up in oven for 10-15 minutes before drizzling the caramel sauce on top and serving. Enjoy!
These bars are amazing!! I do worry everytime I make that it’s to much butter in the crust but once it’s baked it all dries up… Making this in a jelly roll with a tripled recipe right now. Hopefully it doesn’t bubble out to much while baking.
Hi Sally! For the shortbread crust, you mentioned that you also use it for your lemon bars. But in that recipe, it mentions that you add 2 TBSP of flour to get the right consistency. Should that be the case for the apple bars too?
Hi Beth! That recipe is twice as much as this, so I add a little more flour to really ensure the crust stays sturdy. Follow this recipe as written for the smaller batch of apple pie bars.
Thank you for responding so quickly! I do plan on doubling the recipe for the Apple bars, would I then need to add a little extra flour?
Hi Beth, you definitely can, yes. It will make a sturdier crust.
Do you think I could swap firm pears for the apples ? What type would I use ?
Thanks You,
Susie
Hi Susie! Yes, absolutely. Make sure the pears are on the firmer side. I love baking with Bartlett pears.
Delicious! And beautiful!
Would these be ok left out of the fridge on a cookie platter?
For several hours, absolutely. I just recommend storing in the refrigerator instead of leaving out overnight.
Mmmmmm…..this is delicious Sally. Big hit in my house!
Great reviews I had some leftover apple pie filling I had made earlier this summer from my honey crisp apple tree. It was pretty much more of an apple sauce texture. The recipe turned out fantastic! I was worried that the more saucey filling would not work but they turned out fine. I had planned to freeze some for a party we are going to, but they are not gonna survive that long. I’ll be making more in a week.
Thanks so much and for helpful advice. Joanne
These are to die for !!! My husband is still raving about how good they were. Definitely a keeper. Thank you so much for this wonderful recipe !!!!!!!!!!!!
This looks & sounds wonderful! I’m needing a make-ahead recipe that can be frozen. Will this work? Would you suggest freezing with the salted caramel sauce already on it?
Hi Jennifer! For best taste and texture, I recommend freezing the baked and cooled bars without the caramel, then adding the caramel after you thaw them and before serving.
Delicious recipe adding shortbread crust to apple crisp! Using 2 varieties of apples (Honeycrisp and McIntosh )was a great suggestion. I ran out of butter for the topping, so used solid coconut oil to make the crumbs, and it tasted great also. We had some for breakfast the next day, so poured a bit of pure maple syrup on them.
Sally, is there a way to make streusel without using oats? I have an oat allergy but want to try this so bad it looks delicious and I love your other recipes!
Hi Nicole! Try my crumb topping instead.
Should the crust still be soft when you take it out after 15 min? I’m making now and had to use a glass 8×8 with parchments
Yes, it will still be relatively soft since it’s not fully cooked yet.
This is my new favourite bar recipe for sure!! So easy, and such an incredible combination of shortbread apples and crumbles!
And the salted caramel is to die for… I was nervous making it but so glad I challenged myself, it worked perfectly!
With so much leftover caramel I’m thinking another batch of these bars is in order, the first ones disappeared within a day at my work!!
Just thought you should know I won a work “Bake Off” contest with your recipe! Best out of ten entries! Topped with homemade whipped cream and sugar decor. Delicious!
Perfection in a pan! I used Granny Smith and Honeycrisp. Made exactly as directed. Baked for 42 minutes. The shortbread crust is to die for, so buttery, and not too sweet. The apple flavor was perfect. Adding caramel took this recipe over the top! For some odd reason, my caramel sauce had an issue. The first time I made it, it was perfect. This time around, the butter separated from the sugar. No matter how much I whisked, it would not combine. So I figured what the heck, add the heavy cream. Whisked like mad, and it did finally come together. Do you have any idea what could have happened? Used stainless steel pan, and butter was not cold.
Hi Laura! So glad you tried and enjoyed these. For the salted caramel, when the butter separates from the sugar, it’s likely too warm and greasy. It should be room temperature when adding it to the pot, but not too soft. If it’s too soft and greasy going into the pot, it won’t easily combine with the caramelized sugar. If it’s still separating, remove the pot from heat, and whisk vigorously until combined again. Then return to heat. This will help!
I hosted a last minute dinner and made this recipe for dessert with 1 apple and 2 small pears – it’s what I had on hand – and it was a success! I will make this again for sure!
This was a delicious recipe!!
Went to my friends house for dinner and decided to make something different for dessert. I followed the recipe and everyone loved them!! Made another batch today for my family
Why do people add so many different ingredients and feel compelled to put them in their review? They should just follow your recipe or not comment!
Tried this receipt it is wonderful. I made the crust with white whole wheat and it was very good. Next time might try the salted Carmel with half and half replacing the heavy cream.
Hello I am wondering if using salted butter would be ok to use for this recipe?
Yes you can and then leave out the 1/4 tsp salt in the crust. I suggest unsalted because every brand of butter contains different amounts of salt so you never really know how much you are adding!
I commented but I think I commented in the caramel section my apologies. The bars were so wonderful. Unfortunately I burned my sauce I think it tasted really off and bitter. Yet the vars were so great thank you. ❤️
These bars are amazing! Definitely 5/5. My husband and I love them!
This apple bar is so wonderful! I love that the crust stays firm and doesn’t get soggy! The salted caramel sauce took it over the top! So much that my husband is raving that its his favorite recipe i have ever made! Lol. You knocked this one out of the park for us Miss Sally!
I have been looking for a great apple- caramel recipe to make rather than a pie with my home grown apples. This was phenomenal! What a great combination of flavors and it wasn’t very hard to make. I dribbled the caramel sauce over the bars before cooling and cutting. This is a keeper for sure!
Is it a must to chill in the fridge? Can I just leave it at room temperature for 2hrs or overnight?
Hi Angeline, chilling them in the refrigerator will help them to set so that they can be cut neatly into bars.
Would this work to make in a cookie sheet somehow? I need a larger version and would love to make this one.
Hi Mary! I recommend doubling the recipe for a larger pan, such as a 10×15 inch pan.