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
Is it okay to store the bars in the fridge for a week?
Hi Ava, The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can also freeze them if you need to store them longer. See the recipe notes for details.
This looks delicious- I’m trying to make this non-dairy. What would be the best substitute for the butter in the crust and topping? Margarine?
Hi Arielle, we haven’t tested a non-dairy version of this recipe. I know some readers have had success using vegan butters like Earth Balance or Miyoko’s. Happy baking!
If I make this the night before but want to serve warm, how long should I pop in the oven for & what setting just to warm up?
Hi Mk, Keep them in the baking pan and reheat at 300F for about 10 minutes. Enjoy!
I’m not big on fruit pies, something about baked fruit is just unappealing to me. but i’m visiting an apple orchard next week and am in the mood to bake something apple-y that’s NOT apple pie and doesn’t contained baked apples. Do you think substituting apple butter for the apple pie filling in this recipe would work? Would really appreciate your thoughts. Thanks!
Hi Hannah, We haven’t tested this recipe with apple butter as the filling – let us know if you try it! If you are interested, you can use the menu bar at the top of this page to search all of our recipes by ingredient. Here are all of our recipes with apples.
My husband & I loved this dessert! I doubled the recipe to share and we decided to just finish it ourselves! Thank you for a great recipe!
Super easy to make . My family just loved them thank u for sharing
We made this recently and it turned out really well. Thank you for sharing the recipe.
I absolutely LOVE this recipe! I make it during the holidays and it is truly a crowd favorite. I’ve modified this recipe throughout the seasons by using a variety of fruits. For instance, in the summer I’ll use fresh, chopped cherries or ripened mangoes. The only thing I do differently is omit the cinnamon and nutmeg entirely from the recipe as well as the salted caramel. To keep the fruit flavor in tact I also don’t add any sugar to the filling- just 1 tbsp. of lemon juice and 1 tbsp. of corn starch. I suppose if you like a little extra sweetness you can make a simple confectioners glaze. Personally, I think there’s enough sugar in the crust and streusel topping. Thanks for such a wonderful and easy recipe!
LOVE the salted apple pie but for time’s sake I wanted to try the bars. Is there any way to substitute steel cut oats for rolled in this recipe? I’ve read general suggestions but would like to hear from the master!
Yes, they work for this recipe!
I love this recipe! Do you think I could alter it for a gluten free friend using Bobs 1:1 GF flour?
Hi Anjali, I haven’t tested this recipe with gluten free flour but let me know if you try it!
I love these bars!! They are pretty simple to make and taste absolutely delicious! My family keeps asking for more! One of my favorite apple pie recipes.
Made these last night and they were excellent. I used Trader Joe’s salted caramel sauce because I ran out of heavy cream. Though I usually make yours and it’s also great! Your recipes never fail. Thanks Sally!
I’m working on making this for the second time. The first time I replaced all the butter with coconut oil and it was amazing! The crust dough also doubles as AMAZING edible cookie dough!
I made this for the first time last week, and there was not even a morsel left over. It was such a hit. Luckily I had snagged a couple of bars for myself prior to serving to my company, and hid them in my refrigerator. The dessert was served at room temperature the day of the party because of lack of room in the fridge. They tasted amazing, but the couple of bars that I hid for myself and ate the following day, I thought were even better because they were cold. Both ways you can’t go wrong. Great recipe.
Easy and super delicious!
I know I’m supposed to let it cool in the fridge but I snuck a taste last night and these bars are no joke! And the homemade caramel sauce is 100% worth it. I can’t believe how easy it was to make! Tastes like I spent hours in the kitchen. Thank for you sharing!
These are to die for!
I made this a few days ago, and it is melt-your-face-off good – even after a couple days in the fridge. It’s officially my new go-to when I need to bring a tasty and impressive dessert for a dinner or party. I followed the recipe exactly, with no problems (I did have sugar crystal clumps in my salted caramel, probably from using a thin-bottomed pan, but I just strained them out). Thank you for such an amazing recipe!
Wow! These are absolutely fantastic and delicious warm. Thanks for sharing! This will be one of my keepsake recipes.
I live in the UK and was looking for caramel apple recipes and omg these bars are sooo good!
I doubled up the recipe and they were all eaten in record time by my family.
I’ve bookmarked this page and I’m going to start baking all the other beautiful looking recipes from now on.
Thanks Sally
PEOPLE! Stop searching for recipes. Make this! It just replaced Apple Pie as my favorite dessert! Oh MY! ❤️❤️❤️
Such a yumm recipe. My daughter couldn’t wait for them to cool and ate them warm. They were still brilliant. The apples felt a little less so I used an extra but it was still a little less with add another next time. Thanks so much
I have made these with gluten free flour and oats and they turned out fine 😀 just trying to not eat them all is biggest problem now i know they’re suitable for me!
I had smaller apples so I used 2 apples for each apple called for. I also quadrupled the recipe. Boy! I didn’t know that I was going to be using so much butter, because I kinda mixed as I went along. Should have used more butter, or something to moisten the topping better. It actually turned out great. The shortbread crust was super good.
I’m really picky about apple recipes. That said, this one just might replace my long-loved apple pie one! This is a definite winner! Used one Granny Smith and one honeycrisp per recipe. Doubled it three times (made 3 9x13s for a church event). I didn’t make the caramel sauce because I got started so late but can’t wait until the next time to try it. That crust really makes it special! Thank you for the delicious recipe!
Thank you for this recipe..( salted caramel apple bars) My younger 18 year old son made it and it turned out great
Hi Sally! Like everyone else, I LOVE your recipes. You’re literally my go-to when I’m trying to bake something. I found your site a few years back, and recently noticed that famous chef Jeff Mauro follows you on Instagram…I had to look to see if it was the same Sally, and it really just confirmed my belief in you. ANYWAY. Enough fan girl-ing…Haha. I just wondered if you use a metal or glass pan for these? I think I remember you prefer glass, but not sure. Thanks for all you do to perfect your recipes!
Thank you so much, Emily! It really depends on the recipe! I do bake in my glass Pyrex pans mostly for casseroles and savory dishes. Glass takes longer to heat than metal, but when things do get hot– they get really hot. I usually reach for my metal square pans when baking things like brownies and bars (except my lemon bars which need to be in glass – honesty if it really makes a difference I will tell you in the recipe!).
Made the salted caramel – OMG. Unfortunately had ice cream from the New Year and it didn’t make it to the apple pie bars, had to make another batch. Definitely worth it. My kids loved the bars and were so easy they girls helped. All your recipes have come out beyond fantastic. Only criticism would be they ( cookies ) don’t make a lot, but its my clothes claim it also a good thing!!
Such a good recipe! I just made these in muffin cups as I needed a portable, handheld, single-serving dessert for an upcoming get together. I cut everything for the crust in half, but kept the filling and streusel as written in the recipe. They turned out perfectly! I also substituted coconut milk for the heavy cream when making the salted caramel because I realized at the last second I didn’t have cream — and it turned out wonderfully! Thanks for a great recipe, it’s definitely a keeper 🙂
Hi Sally, thank you for the this wonderful recipe! I’ve made it several times – usually doubled for a large pan – and it never fails to quickly disappear. I like to substitute almond extract in the shortbread and add a layer of thin sliced almonds to the pan – what a treat!
I have a caramel sauce question – Can I substitute half & half plus butter for the heavy cream?
Hi Barb! So glad you love these apple pie bars. I do not recommend using half-and-half instead of heavy cream. You need the fat in the cream to help the caramel cook properly and set.
Hi Sally!
This is probably my favorite dessert. However sometimes my shortbread comes out under baked. Any tips on what I could be doing wrong?
This is actually an easy fix for next time– simply pre-bake the crust for 5-8 minutes longer next time. They’re my favorite, too!