Salted Caramel Apple Pie Bars

25m
Prep Time

30-35m
Cook Time

55m
Ready In

"These apple pie bars can be enjoyed warm, at room temperature, or even cold. I did not make the flour shortbread crust, I made a homemade vanilla crumb crust instead. These bars are beyond awesome!"

Original is 12-16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (80.6 g)
Calories 242.3
Total Fat - 12.2 g
Saturated Fat - 7.4 g
Cholesterol - 30.5 mg
Sodium - 50.6 mg
Total Carbohydrate - 31.5 g
Dietary Fiber - 1.7 g
Sugars - 15.2 g
Protein - 2.8 g
Calcium - 13.7 mg
Iron - 0.5 mg
Vitamin C - 1.3 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

FOR THE CRUST

Step 2

Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

FOR THE APPLE FILLING

Step 3

Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

TO MAKE THE STREUSEL

Step 4

Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.

Step 5

Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.

Step 6

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, pour salted caramel sauce on top.