Salted Caramel Apple Pie Bars have become my absolute obsession this fall season! I just can’t get enough of that perfect balance between sweet apples, buttery crust, and that incredible salted caramel drizzle. They’re like apple pie’s more convenient cousin – all the flavor with none of the fuss of making a whole pie. Trust me, once you try these bars, you’ll be making them for every gathering (or just for yourself on a cozy night in).

Best Apples for Apple Pie Bars

I’ve experimented with lots of different apples for these bars, and not all varieties are created equal! Granny Smith apples are my go-to choice because they hold their shape when baked and offer that perfect tartness that balances the sweet caramel. Honeycrisp apples work wonderfully too, with their crisp texture and sweet-tart flavor profile. If you prefer something sweeter, Pink Lady or Braeburn apples are excellent options. Whatever you do, avoid softer varieties like Red Delicious or McIntosh – they’ll turn to mush in the oven!

Ingredients You’ll Need

For the Crust:

8 tbsp unsalted butter, melted
¼ cup white sugar
¼ tsp salt
1 tsp vanilla extract
1 cup all-purpose flour (spooned and leveled)

For the Apple Filling:

2 fresh apples, peeled and thinly sliced
2 tbsp granulated sugar
2 tbsp all-purpose flour
⅛ tsp ground nutmeg
1 tsp ground cinnamon

For the Streusel Topping:

½ cup whole rolled oats
⅓ cup packed brown sugar (dark or light)
¼ cup all-purpose flour (spooned and leveled)
¼ tsp ground cinnamon
4 tbsp unsalted butter, chilled and cubed

To Finish:

Store-bought caramel sauce for drizzling

How to Make Salted Caramel Apple Pie Bars

I love how simple these bars are to make! Here’s my step-by-step process:

First, preheat your oven to 300°F. I always prepare my 8-inch square pan with parchment paper, leaving some hanging over the sides for easy removal later. This is such a time-saver!
For the crust, I mix the melted butter, vanilla, sugar, and salt in a bowl. Then I stir in the flour until I have a smooth dough. Press this firmly into the prepared pan, making sure it’s even, and bake for about 15 minutes.
While the crust bakes, I prepare my apple filling. After peeling and thinly slicing the apples, I toss them in a bowl with the flour, cinnamon, sugar, and nutmeg until they’re well-coated.
For the streusel, I combine the oats, flour, brown sugar, and cinnamon in another bowl. Then comes the fun part – I cut in the cold butter with a pastry cutter (or sometimes just my fingers) until the mixture gets nice and crumbly.
Once the crust is done, I increase the oven temperature to 350°F. I layer the apple slices on the warm crust, gently pressing them down so they fit snugly. Then I sprinkle the streusel all over the top, making sure to cover all the apples.
The assembled bars go back in the oven for 30-35 minutes until that streusel turns gorgeously golden brown. Patience is key here!
After baking, I let the bars cool on the counter for about 20 minutes before refrigerating for a couple hours (overnight is even better if I can resist that long!).
Finally, I lift the entire dessert out using the parchment paper edges, slice it into squares, and drizzle each piece with salted caramel sauce right before serving.

Extra Notes for Homemade Salted Caramel Apple Pie Bars

Salted Caramel Apple Pie Bars are absolutely amazing on their own, but I’ve discovered some tricks that take them to the next level! I sometimes add a tiny pinch of cardamom to the apple mixture for an extra dimension of flavor. When I’m feeling fancy, I’ll toast the oats for the streusel for about 5 minutes before mixing with the other ingredients – this adds such a wonderful nutty flavor!

If you’re serving these at a special occasion, try warming them slightly and topping with a scoop of vanilla ice cream alongside the caramel drizzle. For storage, these bars keep beautifully in the refrigerator for up to 5 days in an airtight container, though they’re rarely around that long in my house!

FAQ

Q: Can I make these bars ahead of time?
A: Absolutely! I make these all the time in advance. They actually taste even better the next day after the flavors have had time to meld. You can make them up to 2 days ahead and store them covered in the refrigerator. I just recommend adding the caramel drizzle right before serving for the best presentation.

Q: Can I use store-bought pie crust instead of making my own?
A: While you could use store-bought crust in a pinch, I honestly don’t recommend it. The homemade crust in this recipe is super simple (just 5 ingredients!) and has a shortbread-like texture that perfectly complements the apples and caramel. Store-bought pie crust has a different texture and won’t give you the same delicious result.

Q: Can I freeze these apple pie bars?
A: Yes! I’ve frozen these many times with great results. After they’ve completely cooled, I cut them into squares, place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months. I thaw them overnight in the refrigerator and add the caramel sauce just before serving. They taste almost as good as freshly made!