Introduction

These Salted Caramel Apple Pie Bars combine tender apple filling with a buttery crust and a crunchy oat streusel topping. Drizzled with rich salted caramel, they make a perfect treat for any season, blending classic apple pie flavors into an easy, handheld dessert.

The image shows two stacked dessert bars on a white marbled surface, placed on a crumpled piece of parchment paper. Each bar has three visible layers: the bottom layer is a light golden, firm crust; the middle layer is a slightly translucent, pale filling; and the top layer is a crumbly, golden-brown streusel texture. A rich, glossy caramel sauce is drizzled over the top, with some caramel dripping down the sides and pooling slightly on the parchment paper. In the blurred background, a white plate holds more bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (125g) all-purpose flour (spooned & leveled)
2 large apples, peeled and thinly sliced (1/4 inch thick)
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (43g) old-fashioned whole rolled oats
1/3 cup (70g) 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
Homemade salted caramel or store-bought caramel sauce, for drizzling

Instructions

Step 1: Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
Step 2: Make the crust by stirring the melted butter, granulated sugar, vanilla extract, and salt together in a medium bowl. Add 1 cup of flour and mix until combined. Press the mixture evenly into the prepared pan and bake for 15 minutes. Remove from the oven.
Step 3: In a large bowl, combine the sliced apples, 2 tablespoons flour, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and nutmeg. Toss until the apples are evenly coated. Set aside.
Step 4: For the streusel topping, whisk together oats, brown sugar, 1/4 teaspoon cinnamon, and 1/4 cup flour in a medium bowl. Cut in the cold cubed butter with a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs. Set aside.
Step 5: Increase the oven temperature to 350°F (177°C). Spread the apple mixture evenly over the warm crust, pressing the slices down to fit tightly. Sprinkle the streusel over the apples.
Step 6: Bake for 30–35 minutes or until the streusel is golden brown. Remove from the oven and let cool at room temperature for at least 20 minutes, then chill in the refrigerator for at least 2 hours or overnight.
Step 7: Using the parchment overhang, lift the bars out of the pan and cut into 12 to 16 pieces. Drizzle each bar with salted caramel sauce before serving. Enjoy warm, room temperature, or cold.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweet and tangy flavors.
For extra crunch, toast the oats before mixing into the streusel.
Swap the all-purpose flour in the crust and streusel for whole wheat flour for a nuttier taste.
Try adding chopped nuts, such as walnuts or pecans, to the streusel topping.
Make your own homemade salted caramel to control the sweetness and salt level.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They can be enjoyed chilled or gently warmed in the microwave for about 15 seconds. For longer storage, freeze the bars wrapped tightly in plastic wrap and a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a stack of apple crumble bars on a white plate. Each bar has three layers: a light golden base, a thin middle layer of baked apple filling, and a thick top layer of crumbly oat streusel with a rough texture. The bars are drizzled with glossy caramel sauce that runs down the sides. Around the bars are slices of green apple, adding a fresh contrast. The plate sits on a white marbled surface with a blurred orange and white checkered cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this recipe?

It’s best to use fresh apples, as frozen ones tend to release excess moisture which can make the bars soggy. If using frozen, thaw and drain the apples well before mixing.

Is there an alternative to parchment paper for lining the baking pan?

You can grease the pan thoroughly with butter or non-stick spray, but lining with parchment makes it much easier to lift the bars out cleanly and helps prevent sticking.