Welcome to the ultimate recipe for Salted Caramel Apple Bars, a dessert that perfectly captures the essence of autumn in every single bite. If you’ve been searching for a treat that balances the tartness of fresh apples, the richness of a buttery shortbread crust, and the decadent allure of homemade salted caramel, you’ve found it. These bars are gooey, chewy, and absolutely irresistible, making them the perfect star for any holiday gathering, bake sale, or cozy evening at home. Forget complicated recipes; this guide breaks down how to create perfectly layered, bakery-quality apple bars with ease.
This isn’t just another dessert; it’s an experience. The foundation is a tender, melt-in-your-mouth shortbread crust that provides the perfect sturdy base. Next comes a layer of thinly sliced, cinnamon-spiced apples, baked until soft and fragrant. The grand finale is a generous drizzle of homemade salted caramel that ties everything together. It’s a flavor combination that feels both nostalgic and wonderfully gourmet. Ready to bake the best Salted Caramel Apple Bars of your life? Let’s begin.
Why This Salted Caramel Apple Bars Recipe is a Must-Try
There are many apple bar recipes out there, but this one stands apart for a few key reasons. First and foremost is the foolproof homemade salted caramel sauce, which offers a depth of flavor that store-bought versions simply can’t match. We also use a simple shortbread crust that is both easy to make and incredibly delicious, providing the perfect texture to complement the soft apple filling.
- Perfectly Balanced Flavors: The sweetness of the caramel, the tartness of the apples, the richness of the butter, and a hint of salt create a truly harmonious bite.
- Incredibly Gooey Texture: We ensure the filling and caramel meld together into a gooey, satisfying center that makes these bars absolutely addictive.
- Easy to Follow: The instructions are broken down into simple, manageable steps, making this recipe accessible even for beginner bakers.
- Crowd-Pleasing Dessert: These bars are a guaranteed hit for any occasion, from family dinners to festive parties. They travel well and are easy to serve.
Ingredients You’ll Need
This recipe uses simple pantry staples to create something truly special. Here’s what you’ll need, broken down by component.
For the Buttery Shortbread Crust & Crumble
- All-Purpose Flour: Provides the structure for our sturdy yet tender crust.
- Packed Brown Sugar: Adds a subtle molasses sweetness and moisture.
- Granulated Sugar: For a touch more sweetness and a classic shortbread texture.
- Cold Unsalted Butter: The key to a flaky, tender crust. It must be cold and cubed.
- Rolled Oats: Adds a wonderful chewy texture to the crumble topping.
- Cinnamon: For a hint of warmth in the crust.
- Salt: Balances the sweetness.
For the Sweet Apple Filling
- Apples: Use a firm, tart variety like Granny Smith or Honeycrisp for the best texture and flavor.
- Lemon Juice: Prevents the apples from browning and adds brightness.
- All-Purpose Flour: Helps thicken the filling as it bakes.
- Brown Sugar & Granulated Sugar: Sweetens the filling and creates a syrupy texture.
- Cinnamon & Nutmeg: The classic warm spices for any apple dessert.
For the Homemade Salted Caramel
- Granulated Sugar: The base of our caramel.
- Unsalted Butter: Adds richness and a silky smooth texture.
- Heavy Cream: Creates the creamy, luscious consistency. Make sure it’s at room temperature.
- Flaky Sea Salt: The “salted” in salted caramel. It enhances the flavor immensely.
Step-by-Step Instructions: How to Make Salted Caramel Apple Bars
Follow these simple steps to create the most delicious Salted Caramel Apple Bars. We’ll build this dessert layer by layer for a perfect result.
Step 1: Prepare the Shortbread Crust and Topping
First, preheat your oven to 375°F (190°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, whisk together the flour, both sugars, rolled oats, cinnamon, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press about two-thirds of this mixture firmly into the bottom of your prepared pan to form the crust. Set aside the remaining one-third for the crumble topping.
Step 2: Make the Apple Filling
Peel, core, and thinly slice your apples. Place them in a large bowl and toss with the lemon juice. In a small bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Pour this mixture over the apples and toss gently until every slice is evenly coated.
Step 3: Assemble and Bake the Bars
Arrange the coated apple slices in an even layer over the shortbread crust. Sprinkle the remaining crumble mixture evenly over the top of the apples. Bake for 45-55 minutes, or until the fruit is tender and bubbly and the crumble topping is golden brown. Allow the bars to cool completely in the pan on a wire rack. This is a crucial step to ensure they set properly.
Step 4: Whip Up the Homemade Salted Caramel
While the bars cool, prepare the caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns into a smooth, amber-colored liquid. Be careful not to burn it. Immediately stir in the cubed butter until it’s fully melted. The mixture will bubble vigorously. Slowly and carefully pour in the heavy cream while whisking continuously. Let the mixture boil for one minute, then remove from the heat and stir in the flaky sea salt. Let the caramel cool for about 15-20 minutes to thicken slightly.
Step 5: Finish and Chill
Once the bars are completely cool, pour the slightly thickened salted caramel sauce over the top, spreading it evenly. For the cleanest cuts, it’s essential to chill the bars. Place the pan in the refrigerator for at least 2-3 hours, or until the caramel is firm. Once chilled, use the parchment paper overhangs to lift the bars out of the pan and cut into squares. For another fantastic bar recipe, check out these Caramel Apple Cheesecake Bars.
Tips for the Perfect Salted Caramel Apple Bars
Want to ensure your bars are absolutely perfect every time? Here are a few expert tips.
- Use Cold Butter: For the crust to be tender and flaky, your butter must be cold. This creates little pockets of steam as it bakes, resulting in the perfect texture.
- Don’t Overbake: Keep an eye on the bars. You want the topping golden and the filling bubbly. Overbaking can make the filling dry.
- Cool Completely: I can’t stress this enough! The bars need to be completely cool before you add the caramel and even cooler before you slice them. Patience is key for clean, beautiful squares.
- Slice with a Hot Knife: For extra-clean cuts, run a sharp knife under hot water and wipe it dry before each slice.
Choosing the Best Apples for Baking
The type of apple you use can make a big difference. For these Salted Caramel Apple Bars, you want a firm apple that holds its shape during baking and has a tart flavor to balance the sweetness of the caramel. Granny Smith is a classic choice for its firmness and pronounced tartness. Honeycrisp is another excellent option, offering a wonderful sweet-tart flavor and crisp texture. Braeburn and Golden Delicious are also reliable choices.
Storing and Freezing Instructions
To keep your bars fresh, store them in an airtight container in the refrigerator for up to 5 days. The caramel will stay firm, and the crust will remain tender. If you want to make them ahead, you can freeze the bars for up to 3 months. For best results, freeze them without the caramel topping. Let them thaw in the refrigerator, then prepare the caramel sauce and pour it over before serving. If freezing with the caramel, separate layers with wax paper to prevent sticking.
Frequently Asked Questions
Absolutely! These bars are perfect for making ahead. You can bake them a day in advance and keep them refrigerated. You can also freeze the baked bars (without the caramel) for up to 3 months.
You can, but the flavor and texture of homemade salted caramel are far superior and truly make this recipe special. Our homemade version is quick, easy, and only requires four simple ingredients.
Store the bars in an airtight container in the refrigerator for up to 5 days. Chilling them helps keep the caramel firm and makes for cleaner slices.
The best apples for baking are firm and tart to balance the sweetness and hold their shape. We highly recommend Granny Smith or Honeycrisp for this recipe. Braeburn and Golden Delicious are also great choices.
A soggy crust is usually caused by too much moisture from the apples. To prevent this, make sure to use a good thickening agent like the flour called for in the recipe, and allow the bars to cool completely, which helps the filling set properly.
More Autumn Desserts To Try
If you loved these bars, you’re sure to enjoy our Easy Apple Crisp Recipe, which offers a similar flavor profile with a classic oat topping. For another cozy and spiced treat, this Cinnamon Apple Bread is perfect for a chilly morning. And if pumpkin is your go-to fall flavor, don’t miss these incredible Sheet Pan Pumpkin Bars.
We’d Love to Hear From You!
We hope you love this recipe for Salted Caramel Apple Bars as much as we do! If you make them, please leave a comment below and let us know how they turned out. And don’t forget to save this recipe to your favorite dessert board on Pinterest!
Salted Caramel Apple Bars Recipe
Salted Caramel Apple Bars (The Only Recipe You'll Need)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, rolled oats, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press about 2/3 of the mixture into the bottom of the prepared pan. Set the remaining 1/3 aside.
- In another bowl, toss the sliced apples with lemon juice. In a small bowl, mix together flour, sugar, cinnamon, and nutmeg. Pour over the apples and toss to coat.
- Spread the apple mixture evenly over the crust. Sprinkle the reserved crumble mixture over the apples.
- Bake for 45-55 minutes, until the topping is golden brown and the filling is bubbly. Let cool completely in the pan on a wire rack.
- To make the caramel, heat 1 cup of granulated sugar in a saucepan over medium heat, stirring until it melts into an amber liquid. Stir in the butter until melted. Slowly whisk in the heavy cream. Boil for 1 minute, then remove from heat and stir in the sea salt. Let cool for 15-20 minutes.
- Pour the cooled caramel over the completely cooled bars. Refrigerate for at least 2-3 hours to set before lifting out of the pan and slicing into bars.
Notes
Bars can be stored in an airtight container in the refrigerator for up to 5 days.
