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 Love Love Love these apple pie bars and recommend them often to my friends!!! I particularly like how buttery and EASY the shortbread crust is. I use it for any bar I make. It is the best. Would you have any idea how to modify the crust to make a roll and slice shortbread cookie? I’ve seen other roll and slice cookies on your site but not a plain shortbread roll and slice. I think it would make a ridiculously fabulous cookie. (I’m going to try your other shortbread cookie in the meantime). Thank you
The bars would have been delicious…had it been for the lack of a helpful Hint to use nonstick spray on the parchment paper. The paper stuck on the bottom of the bars. Cooked into them I should say. I was supposed to drop them off at the fire house for our local firefighters. Now they are in the trash…I’m very disappointed and fustrated. I’ll go elsewhere for my recipes to ensure proper directions.
Hi Vanessa! Parchment paper should be non stick. Do you think it’s possible you used wax paper instead?
Lmao so for a simple technical error, you give the whole recipe one star and write off the website all together…?
Delicious and easy!
Made to take to the boat picnic but ended up eating most of them haha. I didn’t make the caramel sauce as wasn’t sure how it’ll hold up in the heat and being in a small storage container. They were really tasty without it. Will definitely make again!
These bars are aamazing and so easy, as everyone has said. Question – I want to make them again for a birthday tomorrow but wanted to get some of the work out of the way today. I’m planning to make the salted caramel tonight which seems to keep well, could I make the shortbread crust dough tonight too, refrigerate and bake tomorrow? If so, should I leave the dough out for a bit before baking tomorrow? Any tips would be great!
Hi Hannah, we are just seeing your question now. In the future, yes you could certainly pre-bake the crust in advance. Cool it completely, cover it, then keep at room temperature overnight. I would place it back in the oven for 2-3 minutes so it slightly warms up before layering on the apples and topping.
I had 2 goals; to prepare something delicious to mail to a friend who is undergoing radiation and chemo; and to utilize a big bag of apples 🙂 I doubled the recipe to do a 9 x 13 pan and wow are these yummy! I could eat the shortbread base all on it’s own!! I don’t have heavy cream to do the caramel sauce; and it might have made the bars just a little too ooey-delicious-messy for the mail; next time though I will definitely try the caramel sauce. Thank you for a great recipe!
I just made these and the taste amazing !
I ended up with a slightly soggy crust even with a pre bake ( maybe not long enough )
Any tips on preventing a soggy bottom ( as the Brits say ..)
Hi Patricia, did you pre-bake the crust for 15 minutes? A slightly longer pre-bake should help for next time!
Hi Trina ,
Thanks for your response .
It definitely could’ve used some extra baking time and will do so with the next batch.
They are so delicious , as every recipe I’ve made of yours .
Thanks again
Hi Sally,
I tried this recipe – I double the recipe, following your instructions to the T, making my bars in a 9×13 pan, using parchment paper. I tell you, these were a dream come true! I also made the sauce – and to my surprise, it wasn’t as sweet as I thought it would be. The bars were perfect! The texture of the topping was perfect! The taste – so delicious! So delicious, that I had to share the bars with my grandkids and a friend who loves anything made with apples. Now that I accomplished my ‘test run,’ I will make it exactly the same way again next week and share them at work. Thank you so much, Sally!
Really delicious and easy. I had to double the recipe though because there was not enough ingredients to cover the suggested pan size. Otherwise 5 star!
These were fantastic! Made in a 9X9, not 8X8, so they were a little shorter, but still delicious. Didn’t make the caramel sauce, but did the shortbread, then the apples, and the streusel, just forgot to finish with the sauce. Will make again!
I love this recipe. I double it and put lemon and lime zest in the crust and add extra apples. Your carmel sauce is addictive.
Does a 8×8 pan have to be used, or can I use a small rectangle pan?
Hi Cindy, It depends on the dimensions of you pan. If you are using say, a loaf pan, you can probably cut this recipe in half. We haven’t tested this so I’m unsure of the bake time you would need.
Making these tonight ! If I am putting in refrigerator overnight should I put the caramel on before going into the fridge or when I serve it tomorrow? If serving tomorrow can I still make it today ?
Hi Ashley, the bars taste best if you drizzle with caramel close to serving them. The caramel will set if it’s refrigerated. Not an issue, it will just be chewy caramel on top of the refrigerated bars.
Can you use the more classic streusel (as in your peach streusel muffins) for these? I’m sure the oat version probably holds up better to the caramel sauce, but wasn’t sure if you had tested the classic version as well Thanks!
Hi Dave, Yes you can certainly try to use that topping for these bars. Let us know if you try it!
I baked these for my church social. I had to make a recipe that I could do one-armed because I broke my shoulder. Even one-handed these were easy to make. They were a huge hit and my family has requested their own batch! Thank you!
I made these yesterday! They were delicious. I accidentally forgot about the shortbread crust in the oven and baked them for 9 minutes longer, but I think the apples softened it anyway I wasn’t going to make the caramel at first because I thought it would be too hard, but I’m so glad I did. These bars are a must-make!
This is an amazing desert! I have made over and over again since obtaining recipe.
Great served at room temp with vanilla ice cream and caramel sauce! Keep cut up squares in freezer and take them out as needed!!! You and your guests will love it!
This is one of the best desserts we have had in a long time. This is easy to make (even the caramel sauce) and so delicious!
These were absolutely delicious! My kids and grandkids really loved them!! Thank you so much for the recipe.
Absolutely delicious. Saving this one for sure.
So delicious!!!
Loved this recipe.Sooo good!
The best ! This was so good! I made it twice so far and I plan to make a third time for guests! I love it so much and the caramel sauce is honestly the best I have ever made! Thank you for this deliciousness! The recipe is perfect and easy to follow!!
My gosh these came out terrific. The caramel was 100% worth the extra 10 minutes and I ate it off the spoon it’s so good. I did bake the bars a few extra minutes to firm up the crust and it worked great. Thanks so much, definitely a keeper recipe.
Followed the recipe exactly including the caramel sauce and they came out perfect. Thank you so much for an awesome recipe! Can’t wait to try your other creations 🙂
Made these for the second time today – so good! Made a double batch – are they ok to be frozen?
Yes, they freeze well, Holly! See the recipe notes for details.
Hello. I am just wondering if pears would work for these bars in place of the apples & what modifications would I need to make?
Thank you,
Hi Robin, pears would be delicious! Make sure the pears are on the firmer side. We love baking with Bartlett pears. No other changes necessary!
I’m guessing they would not hold up to being shipped across the country…..
Any thoughts please?
Thanks
Hi Pat, The best way to ship these bars would be to freeze them and ship them in a freezer pack designed for mailing. The easiest thing to ship long distances are cookies and Here’s the BEST Way to Ship Cookies.
I made this apple pie bars this morning and it turned out fabulous. I did use chopped walnuts in the streusel instead of oats, yummy. My husband and I shared a piece and will have it with vanilla ice cream and the caramel topping for dessert tonight.
Will steel cut quick 3 minute oats work instead of old fashioned? That’s what I have on hand at the moment.
Yes, they work for this recipe!
Hello, I made these last night and I am wondering if these are suppose to be soft? I let it rest and then removed it to cool before adding the caramel this morning. I cut into it and it wasn’t crunchy or hard like bars I’m usually used to making. This one is soft even the shortbread cookie base. If this is the way it is suppose to be, great! But if not, do I need to bake these longer? I baked it as per the recipe. Thank you so much!!!
Hi Trish! Yes, these are soft bars– not hard or crunchy. But if you decide to try them again, feel free to bake a few extra minutes if you want them a little more solid.
I do not have unsalted butter on hand but have plenty of salted butter. I like the sweet salty combination so would it be ok to use the salted butter?
Hi Elizabeth, definitely! Or, if using salted butter, leave out the 1/4 tsp salt in the crust. We suggest unsalted because every brand of butter contains different amounts of salt so you never really know how much you are adding, but if you like sweet + salty, using salted butter will be just fine!
Someone asked about substituting the oats with something else, and nuts were suggested. I don’t eat either, so how much more flour/sugar would you suggest in place of the oats to make a plain streusel topping? Or do you have a plain streusel topping that would work for this recipe? Thanks!
Hi Janet! Try using the crumble topping from my cranberry pear crumble pie instead.
This is my first time trying this and I swear its addictive! I doubled the recipe so I could fit it in a 9×13 pan, and I used 6 apples instead of 4. I was really worried that the crust was secreting a LOT of butter, but I left it in for 10 extra minutes and it turned out perfect! I couldn’t wait so I ate a slice straight from taking it out of the oven and added some vanilla bean ice cream- it was honestly perfect. I prefer it warm but my husband loves the chilled bars and is obsessed. I’ll definitely be using this for Thanksgiving and christmas eve as well. Thank you for sharing this!