Caramel apple pie bars combine tender cinnamon apples, a buttery shortbread crust and crumbly oat streusel. Drizzle them with salted caramel for an easy twist on classic apple pie.

More fall desserts that combine apples with oat crumble include this apple pie cheesecake or apple crumble, too!

Salted caramel apple pie bars cut into squares for serving on a blue plate.

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Key Takeaways: Salted Caramel Apple Pie Bars

  • Prep time: 25 minutes
  • Bake time: 45–50 minutes total
  • Chill time: At least 2 hours
  • Yield: 12 bars
  • Layers: Buttery shortbread crust, cinnamon apples, oat streusel and salted caramel
  • Best apples: Use a mix of sweet and tart apples, like Granny Smith and Honeycrisp
  • Pan size: 9×9-inch pan
  • Difficulty: Easier than pie

Why I Love This Recipe

These caramel apple pie bars have all the flavors of apple crisp with the rich caramel goodness I love in carmelitas. With a buttery crust, spiced apple filling, crumbly topping and salted caramel sauce, they’re much easier than making a traditional apple pie.

I love baking with apples in the fall, whether it’s these bars, an easy apple cake or my favorite apple fritters recipe. They’re all simple ways to turn fresh apples into a cozy fall dessert.

XO - Jamielyn

Recipe Ingredients

Apples, cinnamon and brown sugar in a glass bowl.

Find the full printable recipe with specific measurements below.

  • Apples: I like to use two different apples, such as a Granny Smith and a Honeycrisp or Pink Lady apple for the easy apple filling.
  • Flour: All-purpose flour works in each layer: it makes the crust flakey, helps thicken the filling, and binds together the topping.
  • Sugar: Granulated adds sweetness to the shortbread crust, while brown sugar add a sweetness to the filling and the streusel topping.
  • Cinnamon: The warming spice that works so well with the apples.
  • Oats: Oats add just the right amount of texture to the Dutch apple streusel topping, but you can omit the oats and make a crumble topping if preferred.
  • Butter: The crust would have that creamy flavor and the topping wouldn’t hold together without butter.
  • Vanilla extract: An extra depth of flavor for the crust.
  • Salt: This brings out the flavors of the apple pie bar dessert.
  • Caramel sauce: I love to make a homemade salted caramel sauce, but my easy caramel sauce or a store bought caramel sauce works too.

How to Make Salted Caramel Apple Pie Bars

Unbaked apple pie bars in a foil lined baking dish.
  1. Crust. Mix together the melted butter, sugar, vanilla and salt in a bowl. Add the flour and mix again. Then use your hands to press the mixture into a greased 9×9″ pan and bake at 300°F for 15 minutes.
  2. Apple filling. Make the filling while the crust bakes. Slice the apples, then mix them in a bowl with flour, sugar and cinnamon until coated.
  3. Topping. In a separate bowl, mix together the oats, brown sugar, cinnamon and flour. Then mix in the cubed butter with your hands (or a pastry blender) until the mixture is crumbly.
  4. Bake. Remove crust from the oven and increase temperature to 350°F. Pour apple filling over warm crust then sprinkle crumb mixture on top. Bake for 30 to 35 minutes, or until golden brown. Chill for 2 hours then drizzle with salted caramel sauce before serving the apple crisp bars!
Drizzling caramel over an apple pie bar before serving the salted caramel apple bars.

Baking Tips and Variations

  • For more spice, mix in 1/4-1/2 teaspoon ground nutmeg to the filling.
  • Chill caramel apple crumb bars in the refrigerator for about 2 hours (or even overnight) before enjoying.
  • Prefer a pie crust? Follow directions to blind bake the crust then add filling.
  • No apples on hand? Make salted caramel butter bars instead!
  • Skip turning on the oven: Make this caramel apple dip bar or toffee apple dip!

Salted Caramel Apple Pie Bars FAQs

What are the best apples for baking?

I love to use a mix of sweet and tart apples, such as Braeburn, Golden Delicious or Jonagold. They hold their shape well while baking and give the filling great flavor.

Do I need to peel the apples?

No, you can leave the peel on the apples for these bars. Just slice them thinly so they soften as they bake. If you prefer a softer, smoother filling, you can peel them first.

What else can I use as a topping for apple pie bars?

The caramel sauce has my heart, but you could drizzle a simple powdered sugar icing on top if preferred (a mixture of powdered sugar and milk).

Can I double the caramel apple pie bar recipe?

Yes! Double the ingredients and bake in a 9×13-inch baking dish for about 45 to 55 minutes.

Stack of two slices of caramel apple pie bars.

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Can’t get enough apple desserts? Try these apple turnovers, slab apple pie or cinnamon apple muffins!

More Apple Dessert Recipes

apple pie bars recipe

Salted Caramel Apple Pie Bars

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 30 minutes
Refrigerate: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12
These caramel apple pie bars are made with shortbread crust, fresh apples tossed with warm fall spices, an oat streusel and drizzled with salted caramel.
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Ingredients 

Crust

  • ½ cup unsalted butter , melted
  • ¼ cup granulated sugar
  • 2  teaspoons vanilla extract
  • ¼ teaspoon Kosher salt
  • 1 cup all-purpose flour

Apple filling

  • 2 large apples , cored and thinly sliced
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons light brown sugar , packed
  • 1 ½ teaspoons ground cinnamon

Crumb topping

  • ½ cup old-fashioned oats
  • ⅓ cup light brown sugar , packed
  • ¼ cup all-purpose flour
  • 5 Tablespoons chilled salted butter , cubed

Optional: Salted Caramel Sauce, Maldon salt for sprinkling

Instructions

  • Prep. Preheat the oven to 300°F degrees. Spray 9×9-inch pan with nonstick spray or line with parchment paper.

Crust

  • In a medium bowl, mix 1/2 cup butter, 1/4 cup sugar, 2 teaspoons vanilla, and 1/4 teaspoon salt until combined. Add 1 cup flour and mix again. Using your hands, press the crust mixture into the pan until it's evenly distributed. Bake 15 minutes.

Apple filling

  • In a large bowl, place 2 large apples. Stir in 2 Tablespoons flour, 2 Tablespoons brown sugar, and 1 1/2 teaspoons cinnamon until apples are coated. Set aside.

Crumb topping

  • In a small bowl, combine 1/2 cup oats, 1/3 cup brown sugar, pinch of cinnamon, and 1/4 cup flour. Using your hands or a pastry blender, mix in 5 Tablespoons butter until the mixture is crumbly. Set aside.
  • Bake bars. Remove crust from the oven and preheat the oven to 350°F. Pour the apple filling over the warm crust and use the back of a spoon to press down the apples to lay flat. Sprinkle the crumb topping over the apples until covered. Bake 30 to 35 minutes, or until golden brown.
  • Cool, chill and enjoy. Remove from oven and let cool 20 minutes. Chill in the fridge to set at least 2 hours. Cut into bars and serve warm or cold. Drizzle the caramel sauce over the top, if desired, just before serving. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Apples: I like using 2 different apples (1 granny smith and 1 honey crisp or pink lady apple). Slice them as thin as you can. 
Spice: If you want to add a little bit more spice, feel free to add in 1/4 to 1/2 teaspoon of ground nutmeg. 
Caramel: If drizzling caramel on top, you can use this salted caramel sauce recipe or simply melt down store bought caramels with a little bit of cream.
Storage: These bars will keep in an airtight container in the refrigerator for up to 3 days. If you have extra, you can freeze them individually for up to 3 months. When ready to eat, thaw in the fridge overnight and add desired toppings. You can eat them warm or cold – both ways taste delicious!

Nutrition

Calories: 243kcal, Carbohydrates: 31g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 90mg, Potassium: 84mg, Fiber: 2g, Sugar: 16g, Vitamin A: 403IU, Vitamin C: 2mg, Calcium: 19mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe adapted from Sally’s Baking Addiction