Salted Caramel Apple Pie Bars
These salted caramel apple pie bars are made with a buttery shortbread crust, caramel apple filling topped with homemade salted caramel. A perfect fall apple dessert with less work and easier to share than an apple pie!
Equipment
- 1 8x8 pan
- 1 mixer
Ingredients
Crust:
- 1 ½ sticks butter 85 grams
- ¼ light brown sugar 50 grams
- 2 cups All-purpose flour 240 grams
- ½ tsp cinnamon
- 3/4 tsp kosher salt
Filling:
- 3 apples peeled and thinly sliced (¼ inch thick)*
- 1 ½ tablespoons lemon juice
- 3 tablespoons salted caramel
- 2 tablespoons tapioca flour or 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- Homemade or store bought caramel sauce
Instructions
- Preheat the oven to 350F/177C and line an 8"X8" pan with parchment paper so the parchment paper hangs over the sides of the pan. Set aside.
For the crust:
- Place the butter, brown sugar, flour, cinnamon, and salt with the paddle attachment and mix until combined.
- Take two-thirds of the dough and add to an 8x8-inch baking pan. Press it lightly with the floured bottom of a measuring cup. Press dough out 1/2 inch up the sides.
- Bake for 15 minutes, until the crust is golden brown and set aside to cool while you make the apple filling.
Make the apple filling:
- Combine the sliced peeled apples, lemon juice, tapioca flour, brown sugar, vanilla, and salt together in a large bowl until all of the apples are evenly coated.
- Evenly layer the apples on top crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered).
- Bake at 350 degrees for 30-35 minutes until top crust is golden brown.
- Let them cool completely as they need to set up. Lift the parchment out of the pan using the overhang on the sides and cut it into bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm or at room temperature.
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Notes
Make Ahead & Freezing Instructions: The unbaked crust and topping can be refrigerated for up to 2 days before baking, or frozen for up to 1 month.
These bars are best eaten the same day but will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. If planning on freezing, leave the caramel sauce off until ready to serve. Lay flat in a freezer bag. From frozen, an individual bar can be heated up in the microwave for 30 seconds to warm.
To serve: We like vanilla ice cream with extra salted caramel drizzled over the top!
Apples: I like to use Golden Delicious or Honey crisp apples. Use your favorite baking apple. You will have about 4 cups of apples.
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!
