Description

These easy-to-make salted caramel apple pie bars feature a buttery shortbread crust, spiced grated apple filling, and a rich homemade salted caramel drizzle. They are easier than traditional pie and deliver a perfect balance of sweet, salty, and tart flavors.

Ingredients

For the Shortbread Crust: ½ cup (115g) unsalted butter, softened
For the Shortbread Crust: ¼ cup (50g) granulated sugar
For the Shortbread Crust: 1 cup (120g) all-purpose flour
For the Shortbread Crust: ¼ teaspoon salt
For the Apple Filling: 3 large Granny Smith apples (about 450g), peeled and grated
For the Apple Filling: 1 tablespoon lemon juice
For the Apple Filling: ½ cup (100g) granulated sugar
For the Apple Filling: 1 teaspoon ground cinnamon
For the Apple Filling: ¼ teaspoon ground nutmeg
For the Apple Filling: 1 tablespoon (15g) butter, melted
For the Apple Filling: 1 teaspoon cornstarch
For the Salted Caramel Drizzle: ½ cup (120ml) heavy cream
For the Salted Caramel Drizzle: ½ cup (100g) packed brown sugar
For the Salted Caramel Drizzle: 2 tablespoons (30g) unsalted butter
For the Salted Caramel Drizzle: ½ teaspoon flaky sea salt
For the Salted Caramel Drizzle: 1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a medium bowl, mix softened butter and granulated sugar until creamy. Add flour and salt, mixing until a dough forms. Press firmly into the bottom of the prepared pan.
Bake the crust for 15 minutes until lightly golden. Remove and let cool while preparing the filling.
Grate the peeled apples. In a bowl, toss grated apples with lemon juice, sugar, cinnamon, nutmeg, melted butter, and cornstarch until evenly coated.
Spread the apple mixture evenly over the pre-baked crust.
Bake for 30-35 minutes until apples are tender and edges are bubbling. Remove and let cool completely on a wire rack.
While bars cool, make the caramel: In a small saucepan over medium heat, combine heavy cream, brown sugar, and butter. Whisk constantly until smooth and glossy (3-4 minutes).
Remove caramel from heat and stir in vanilla and salt.
Pour warm caramel over the completely cooled bars and spread evenly.
Let caramel set at room temperature for 20 minutes or in the fridge for 15 minutes.
Lift bars out of the pan using parchment overhang. Slice into 12 squares with a sharp knife.

Notes

Grate the apples rather than chopping them to ensure they cook through quickly and blend well with the crust. Do not skip pre-baking the crust to prevent a soggy bottom. Ensure the bars are completely cool before adding the caramel to prevent it from sliding off. For clean cuts, use a sharp knife and wipe the blade between cuts.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 1
Protein: 2

Keywords: salted caramel apple pie bars, apple dessert, easy baking, shortbread crust, homemade caramel, fall recipes, make-ahead dessert