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.
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.
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.
