Description
These salted caramel apple pie bars combine a buttery oat crust with tender spiced apples and a rich caramel drizzle. Perfect for fall baking, they offer all the taste of apple pie with less effort. Ideal for dessert lovers seeking an easy treat.
Ingredients
Scale
- 5 medium apples sliced between 1/8 inch and 1/4 inch thick 744 grams sliced
- 1 tbsp lemon juice
- 3 tbsp all-purpose flour 21 grams
- 1/3 cup light brown sugar packed 73 grams
- 1 tbsp cinnamon 7 grams
- 3/8 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- pinch of salt
- 1 and 1/2 cups salted butter melted 340 grams or 24 tbsp
- 3 cups all-purpose flour spooned & leveled or weighed out 390 grams
- 2 cups old-fashioned whole rolled oats 195 grams
- 1 and 1/2 cups light brown sugar packed 330 grams
- 1 and 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup granulated sugar 210 grams
- 6 tbsp salted butter cubed 85 grams
- 1/2 cup + 1 tbsp heavy cream 135 grams
- pinch of fine sea salt
Instructions
- Heat your oven to 350°F and prepare a 9×13 pan by spraying it with nonstick spray and lining it with parchment paper leaving an overhang for lifting.
- In a medium bowl, gently toss the sliced apples with lemon juice, flour, brown sugar, cinnamon, nutmeg, allspice, cloves, and salt ensuring even coating without breaking the slices.
- Melt the butter in a large bowl then combine it with flour, oats, brown sugar, baking soda, cinnamon, and salt, mixing well to form the crust and topping mixture.
- Set aside 2 cups of this mixture for the topping then press the remainder evenly into the prepared pan for the base.
- Give the apples another stir then spread them evenly over the crust base, leaving excess liquid behind, and sprinkle the reserved topping mixture on top.
- Bake the bars for 38 to 45 minutes until the topping turns golden and the apples are tender when pierced.
- While the bars bake, prepare the salted caramel sauce by cooking sugar, butter, cream, and salt according to your caramel sauce recipe.
- Cool the baked bars on a wire rack for 1 to 2 hours before slicing.
- Serve slices drizzled with the salted caramel sauce. Store bars in the fridge for 3 to 4 days; caramel should be refrigerated separately and gently reheated when needed.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baked
Nutrition
- Serving Size: 1 bar
- Calories: 528kcal
- Sugar: 46g
- Sodium: 379mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 1g + 6g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 61mg