This recipe for Apple Pie Bars with Salted Caramel is the perfect alternative to traditional pies for Thanksgiving or any other special occasion. The bars are made with a shortbread crust and a filling of spiced apples, then topped with a salted caramel sauce adding a touch of sweetness and saltiness that takes these bars to the next level. These Apple Pie Bars are best the day they're made. Still, they can be refrigerated for up to 2 days or frozen (without the salted caramel sauce) immediately after cooling and kept in the freezer for up to 1 month; simply thaw before serving.
For more Fall dessert recipes, check out this Apple Bread, Spiced Apple Muffins, Apple Galette, Apple Pie, and Dutch Apple Pie.
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🍎What are Apple Pie Bars?
Apple pie bars are a delicious dessert that consists of a shortbread pastry crust filled with a sweet apple filling. The bars are baked until the crust is golden brown and the filling is bubbling.
Apple Pie Bars Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Salted Caramel Sauce:
- Brown sugar or granulated sugar: Provides sweetness and caramelization.
- Water: Helps dissolve the sugar and create a caramel sauce.
- Heavy cream: Adds richness and creaminess to the caramel.
- Unsalted butter: Contributes to the smoothness and flavor of the caramel.
- Kosher salt: Balances the sweetness with a touch of saltiness.
- Pure vanilla extract: Enhances the flavor and aroma of the caramel.
For the Shortbread Crust:
- Unsalted butter: Forms the base of the shortbread crust, providing flavor and moisture.
- Granulated sugar: Sweetens the crust and contributes to its texture.
- Light brown sugar: Adds a subtle molasses flavor and helps keep the crust tender.
- Pure vanilla extract: Enhances the overall flavor of the crust.
- All-purpose flour: The main dry ingredient that forms the structure of the crust.
- Kosher salt: Enhances the flavor of the crust and balances sweetness.
- Chopped toasted walnuts or pecans: Adds a nutty flavor and crunch to the crust.
- Ground cinnamon: Provides a warm and aromatic flavor to the crust.
For the Apple Pie Filling:
- Granny Smith apples and Honeycrisp or Golden Delicious apples: Make up the fruity, juicy filling of the bars.
- Freshly squeezed lemon juice: Adds tartness and prevents browning of the apples.
- Pure vanilla extract or clear vanilla: Enhances the apple filling's flavor.
- Granulated sugar and brown sugar: Sweetens and caramelizes the apples.
- Ground cinnamon: Provides a warm and spicy flavor to the filling.
- Ground nutmeg: Adds a subtle nutty and spicy note.
- Unsalted butter: Contributes to the overall richness and flavor of the filling.
- Cornstarch: Acts as a thickening agent to give the filling a desirable consistency.
Tools You'll Need
- (1) 13 by 9 baking sheet
- Small saucepan
- Large Saucepan
- Liquid Measuring Cups
- Dry Measuring Cups and Spoons
- Silicone Spatula
How to Make Apple Pie Bars
Note: The full instruction is provided in the recipe card below.
For the Salted Caramel: Combine the brown sugar with water in a small saucepan over medium heat. Cook, stirring with a heat-resistant spatula, until dark amber, for 10 to 12 minutes. Slowly whisk in heavy cream, unsalted butter, and kosher salt until smooth. Remove from heat and stir in the vanilla extract.
For the Crust: Lightly grease a 9 x 13-inch baking pan and line it with parchment paper long enough to overhang the edges. Put the butter, granulated sugar, brown sugar, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 2 minutes. Sift the flour with the mixer on low and slowly add it to the butter-sugar mixture, beating until combined being careful not to overmix; the dough will be crumbly.
Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 375 degrees. Bake until the crust is golden brown, about 20 minutes. Set aside to cool.
Put the mixing bowl with the remaining dough back on the mixer, add the chopped walnuts and cinnamon, and mix on low speed to combine. Set aside. Combine the Granny Smith, Honeycrisp apples, and lemon juice in a large bowl. Add the brown sugar, cinnamon, and nutmeg, and mix well. In a large saucepan, melt the butter, add the apples, and simmer over medium to medium-low heat, often stirring, for 10 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until the cornstarch is dissolved and there are no lumps.
Stir in the cornstarch mixture and cook until the apples are tender and the liquid mostly evaporates, about 5 minutes more. Spread the apples evenly over the crust, leaving a ½-inch border. Crumble medium pieces of the remaining dough with your fingers and drop them evenly on the apples (they will not be covered).
Bake for 30 minutes until the topping is browned. Cool completely in the pan and refrigerate for a few hours or overnight to firm up. Once chilled, lift the parchment paper to release the bars from the pan. Drizzle evenly with the salted caramel. Using a sharp knife, cut into squares and serve with vanilla ice cream or whipped cream.
Substitutions
- Sugar: Instead of brown sugar, you can use granulated sugar.
- Spices: I like combining cinnamon, nutmeg, and allspice. However, you can use your favorite warm spices. Just be sure to adjust the amount you use based on your preference.
- Fruit: You can substitute the apple for pears.
- Nuts: If you don't have walnuts, pecans can be used as a substitute. I recommend toasting the nuts before using them in the recipe; this will help to bring out their flavor. See How to Toast Nuts on my website!
Variations
How to Serve
Apple Pie Bars can be served warm with a scoop of vanilla ice cream on top or with a dollop of whipped cream if desired. It can also be enjoyed cold, straight from the fridge.
How to Store
Apple Pie Bars can be covered with plastic wrap at room temperature for up to 2 days if unfrosted. Apple Pie Bars that are already drizzled with the salted caramel sauce are best kept in the refrigerator from day one up to 2 days.
Make Ahead
The unbaked shortbread crust and topping, reserved in the bowl and pressed into the pan, can be refrigerated for up to 2 days before baking. The cooked spiced apple filling can be refrigerated for up to 2 days and used directly from the refrigerator.
How to Freeze
The unbaked shortbread crust and topping, reserved in the bowl and pressed into a 9'' by 13'' nonstick steel pan, can be frozen for up to 1 month and used directly from the freezer. It is not advisable to freeze the Apple Pie Filling.
Tips for Making The Best Apple Pie Bars
- Blind-bake the crust: To prevent sogginess in an Apple pie bar, it’s best to strengthen the bottom crust with a pre-bake before filling. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 375 degrees. Bake until the crust is golden brown, about 20 minutes. Allow to cool to room temperature before adding the Apple Pie filling.
- Don’t over-work: To get the perfect texture, mix the dough until it comes together—too much mix will melt and disperse the butter, making for a dense, dry, bready dough.
- Pick the right apple: The best apple slice mixture for apple pie bars typically includes a balanced ratio of tart apples like Granny Smith apples and sweet apples like Honeycrisp apples.
- Sauce: Drizzle with Salted Caramel Sauce before serving.
FAQ
Do apple pie bars need to be refrigerated?
Apple Pie Bars can be covered with plastic wrap at room temperature for up to 2 days if unfrosted. Apple Pie Bars that are already drizzled with the salted caramel sauce are best kept in the refrigerator from day one up to 2 days.
How long do apple pie bars last unrefrigerated?
Apple Pie Bars can be covered with plastic wrap at room temperature for up to 2 days if unfrosted.
What is in Apple Pie spice?
The spices in apple pie spice vary depending on the recipe but typically include cinnamon, nutmeg, and allspice. Some recipes also call for cloves, ginger, cardamom, or mace.
Related Recipes:
Recipe
Easy Apple Pie Bars
Tools
Ingredients
For the Salted Caramel Sauce:
- ½ cup brown sugar or granulated sugar
- 2 tablespoons water
- 6 tablespoons heavy cream
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For the shortbread crust:
- 452 g (4 sticks) unsalted butter at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar , lightly packed
- 1 tablespoon pure vanilla extract
- 4 cups all-purpose flour , sifted
- 1 teaspoon kosher salt
- ¾ cup chopped toasted walnuts or pecans
- 1 teaspoon ground cinnamon
For the apple pie filling:
- 1 ½ pounds Granny Smith apples , peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
- 1 ½ pounds Honeycrisp or Golden Delicious apples , peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon pure vanilla extract or clear vanilla
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1-½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons (½ stick) unsalted butter
- 1 tablespoon cornstarch
Instructions
For the Salted Caramel:
- In a small saucepan over medium heat, combine the brown sugar with water. Cook, stirring with a heat-resistant spatula, until dark amber, for 10 to 12 minutes. Slowly whisk in heavy cream, unsalted butter, and kosher salt until smooth. Remove from heat and stir in the vanilla extract.
For the Crust:
- Lightly grease a 9 x 13-inch baking pan and line it with parchment paper long enough to overhang the edges. Put the butter, granulated sugar, brown sugar, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 2 minutes. Sift the flour with the mixer on low and slowly add it to the butter-sugar mixture, beating until combined being careful not to overmix; the dough will be crumbly.
- Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 375 degrees. Bake until the crust is golden brown, about 20 minutes. Set aside to cool.
For the Topping:
- Put the mixing bowl with the remaining dough back on the mixer, add the chopped walnuts and cinnamon, and mix on low speed to combine. Set aside.
For the Apple Pie Filling:
- Combine the Granny Smith, Honeycrisp apples, and lemon juice in a large bowl. Add the brown sugar, cinnamon, and nutmeg, and mix well. In a large saucepan, melt the butter, add the apples, and simmer over medium to medium-low heat, often stirring, for 10 minutes.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until the cornstarch is dissolved and there are no lumps. Stir in the cornstarch mixture and cook until the apples are tender and the liquid has mostly evaporated, about 5 minutes more. Gently stir in the vanilla extract.
- Spread the apples evenly over the crust, leaving a ½-inch border. Crumble medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 30 minutes until the topping is browned. Cool completely in the pan and refrigerate for a few hours or overnight to firm up.
- Once chilled, lift the parchment paper to release the bars from the pan. Drizzle evenly with the salted caramel. Using a sharp knife, cut into squares and serve with vanilla ice cream or whipped cream.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.