Salted Caramel Apple Pie Bars Recipe Easy and Irresistible

Buttery crust. Warm cinnamon apples. A drizzle of gooey caramel finished with a pinch of flaky salt. Salted caramel apple pie bars are everything you love about classic apple pie, but way easier to slice and serveno lattice stress required.

I tested this back in October 2019 when my neighbor brought over a bag of tart Granny Smiths she couldn’t use. I layered them with brown sugar and a splash of lemon juice to keep the filling from turning mushyit worked so well I’ve stuck with that trick ever since. The caramel sets just enough to slice clean, and that hint of salt keeps it from tasting too sweet.

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Why You’ll Love These Bars

This is apple pie without the fuss of rolling dough or crimping edges. You press a buttery oat mixture into the pan, pile on spiced apples, sprinkle more crumble on top, and bake. The salted caramel turns it into something worth texting your sister about.

• Less Work Than Pie: No rolling pin or lattice requiredjust press, layer, and bake.
• Slice and Serve: Clean edges make these perfect for potlucks or cookie exchanges.
• Warm Spice Blend: Cinnamon, nutmeg, allspice, and cloves give every bite that cozy fall flavor.
• That Caramel Drizzle: Homemade salted caramel takes these from good to unforgettable.

What You’ll Need

The ingredient list looks long, but most of it is pantry spices. Here’s what makes these bars work so well.

For the Apple Filling: Use medium apples sliced thinbetween 1/8″ and 1/4″ thick. Toss them with lemon juice to keep them bright, then coat with all-purpose flour, light brown sugar, cinnamon, nutmeg, allspice, ground cloves, and a pinch of salt. The flour soaks up extra apple juice so your bars don’t turn soggy.

For the Crust and Topping: Melted salted butter binds everything together. Stir in all-purpose flour, old-fashioned whole rolled oats, light brown sugar, baking soda, cinnamon, and salt. This mixture does double dutyit’s your crust and your crumble top.

For the Salted Caramel Sauce: You’ll need granulated sugar, salted butter, heavy cream, and a pinch of fine sea salt. Make it while the bars bake so it’s warm and ready to drizzle.

How to Make Salted Caramel Apple Pie Bars

Start by preheating your oven to 350℉. Line your 9×13 pan with parchment paper, leaving overhang on the ends so you can lift the bars out later. Toss your apple slices with the filling ingredientsgently, so they don’t break. Set that aside while you make the crust.

Melt the butter in a large bowl, then stir in the flour, oats, brown sugar, baking soda, cinnamon, and salt. Reserve 2 cups of this mixture for the topping. Press the rest into your prepared pan. Spoon the apple filling over the base in an even layer, leaving the excess liquid behind in the bowl. Sprinkle the reserved crumble on top.

Bake for 38 to 45 minutes, until the topping is golden and a fork pierces through to tender apples. While the bars bake, make your salted caramel sauce. Let the bars cool on a wire rack for 1 to 2 hours before slicingthis helps them hold their shape. Drizzle with caramel just before serving.

Storage and Make-Ahead Tips

Storage Method	How Long	Best Practice
Room Temperature	Up to 2 hours (cooling)	Cool completely on wire rack before slicing
Refrigerator	3–4 days	Store in airtight container; caramel can go on top or be stored separately
Caramel Sauce	Up to 3 days	Keep in jar or airtight container in fridge; microwave 20–40 seconds to loosen
Make-Ahead Bars	1 day ahead	Cool at room temp, then refrigerate until ready to serve

Serving Suggestions and Swaps

These bars are delicious warm, at room temperature, or straight from the fridge. I like them best slightly warm with a scoop of vanilla ice cream and an extra drizzle of caramel. They also work beautifully on a dessert board next to fall cookies or brownies.

Apple Swaps: Granny Smith apples hold their shape and add tartness, but Honeycrisp or Fuji work just as well if you prefer sweeter bars. Just slice them evenly so they bake at the same rate.

Crust Variation: If you only have unsalted butter on hand, add an extra 1/4 teaspoon of salt to the crust mixture. The oats give a hearty texture, so don’t skip themquick oats will turn mushy.

Troubleshooting Common Issues

Problem	Why It Happens	How to Fix It
Bars are too soggy	Excess apple liquid	Leave liquid behind in the bowl when you layer apples; don’t skip the flour in the filling
Crumble topping is dry	Not enough butter or overbaked	Make sure butter is fully melted and mixed; check bars at 38 minutes
Caramel is too thick	Cooled in fridge too long	Microwave in 20-second bursts until it drizzles easily
Bars fall apart when slicing	Not cooled enough	Let bars cool 1–2 hours; chilling in fridge for 30 minutes also helps

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How I Finally Perfected These Salted Caramel Apple Pie Bars

I burned the caramel twice and once forgot the salt entirely before these salted caramel apple pie bars finally came together. Each attempt taught me to watch the sugar more carefully and balance the sweetness just right. Now they’re the perfect treat for busy weeknights when you want dessert without the fuss.

FAQs ( salted caramel apple pie bars )

You’ll love how these salted caramel apple pie bars turn outtender spiced apples, buttery crumble, and that gooey caramel drizzle. They’re easier than pie and so much more fun to share. The texture is just right, not too soft or crumbly, and they slice beautifully every time.

Want to make them your own? Swap in Honeycrisp apples for extra sweetness, or add a handful of chopped pecans to the topping for crunch. Store leftovers in the fridge and warm individual bars in the microwave for 15 secondsthey taste like they just came out of the oven. A trick I learned: chill them for 30 minutes before slicing if you want extra-clean edges.

I’d love to see how yours turn out! Share a photo or tell me if you added your own twist. Did your family have a go-to apple dessert growing up? Save this recipe for your next fall gatheringit’s one that brings everyone back for seconds. Happy baking, friend.