Let’s be real—some desserts are “just okay,” and then there are the ones that stop you mid-bite, make you close your eyes, and whisper “oh my gosh.” These Salted Caramel Apple Pie Bars fall squarely into that second category.

I’ve been developing dessert recipes for over a decade (which basically means I’ve tested more butter-to-flour ratios than any reasonable person should). But this one? This is my all-time favorite fall dessert. It’s the kind of treat that makes your house smell like a cinnamon candle factory exploded—in the best way possible.

These bars taste exactly like a slice of warm apple pie—only easier, less fussy, and dangerously good straight from the fridge the next morning. (Don’t ask me how I know.)

So grab your mixing bowl, your favorite baking pan, and maybe your stretchy pants—because we’re making magic.

---

🍎 Why You’ll Love These Salted Caramel Apple Pie Bars

If you’ve ever found yourself wanting apple pie without the effort of rolling dough or making it look Instagram-perfect, this recipe is your best friend.

Here’s why I swear by it:

• No pie crust drama. The base doubles as the crumble topping—less stress, same cozy flavor.
• Easy caramel swirl. You can use store-bought or homemade salted caramel sauce (I’ll share my go-to below).
• Portable and sliceable. These bars are easy to cut and serve, making them perfect for bake sales, potlucks, or late-night fridge raids.
• Make-ahead friendly. They taste even better on day two when the flavors have had time to settle and mingle.

Honestly, these bars are like if apple pie and blondies had a delicious, buttery baby.

---

Salted Caramel Apple Pie Bars

Save

🧈 Ingredients You’ll Need (and Why They Matter)

After years of tweaking, here’s the combo that hits the perfect sweet-salty-cinnamon balance.

For the crust and crumble:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup unsalted butter, melted
• 1/4 tsp salt
• 1 tsp ground cinnamon

(Pro tip: Use good-quality butter here—like Kerrygold. It makes a huge flavor difference.)

For the apple filling:

• 3 medium Granny Smith apples, peeled and diced
• 2 medium Honeycrisp apples, peeled and diced
• 1 tbsp lemon juice
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp cornstarch

(A mix of tart and sweet apples keeps the flavor balanced—trust me, it’s worth it.)

For the salted caramel drizzle:

• 1/2 cup salted caramel sauce (store-bought or homemade)
• Optional: Sprinkle of flaky sea salt for topping

If you want to make homemade caramel (because honestly, it tastes 10x better), I love using the All-Clad Stainless Steel Saucepan — it heats evenly and prevents that dreaded burnt sugar ring. You can find it on Amazon or at most kitchen stores.

---

🥣 Step-by-Step: How to Make Salted Caramel Apple Pie Bars

Step 1: Make the crust and crumble

Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper—leaving some overhang so you can lift the bars out easily later.

In a large bowl, whisk together flour, both sugars, cinnamon, and salt. Pour in the melted butter and stir until the mixture looks like soft, buttery sand (the good kind).

Press about two-thirds of this mixture into the bottom of the pan to form your crust. Set the remaining third aside for the crumble topping.

Step 2: Make the apple filling

In another bowl, toss your diced apples with lemon juice, sugar, cinnamon, and cornstarch. The cornstarch thickens the juices so your bars don’t turn soggy.

Spread the apple mixture evenly over the crust.

Step 3: Add the crumble and caramel

Sprinkle the remaining crumble mixture on top of the apples. Bake for 35–40 minutes, or until the top is golden and your kitchen smells like pure fall.

Let it cool for at least 30 minutes, then drizzle salted caramel sauce over the top. Sprinkle a bit of flaky sea salt if you’re feeling fancy (which, IMO, you should).

Pop it in the fridge for about an hour before slicing for clean, perfect squares.

---

🍬 Pro Tips From My Test Kitchen

Over the years, I’ve made every mistake imaginable with these bars. Here’s what I’ve learned:

1. Use cold apples. Warm apples release too much juice, which can make the crust soggy.
2. Don’t skimp on parchment. It makes lifting the bars out (and cleanup) so much easier.
3. Caramel matters. If using store-bought, go for Ghirardelli Premium Caramel Sauce — it’s thick, buttery, and perfectly salted.
4. Let them rest. I know it’s hard, but giving them time to cool helps the flavors settle.

---

🧁 My Favorite Tools for This Recipe

These are the tools I’ve relied on for years when testing this recipe (and hundreds more).

• USA Pan 9×13-inch Baking Pan — sturdy, non-stick, and easy to clean.
• OXO Good Grips Apple Corer and Slicer — makes prepping apples actually fun.
• Nordic Ware Cooling Rack — perfect airflow, no soggy bottoms.

You can find all of these on Amazon or at most kitchen supply stores, and IMO, they’re worth every penny if you bake regularly.

---

🎃 Variations to Try (Because Why Not?)

• Add nuts. A handful of chopped pecans or walnuts adds crunch and warmth.
• Try pears. Swap apples for ripe pears for a softer, elegant twist.
• Top with ice cream. Vanilla bean or butter pecan ice cream turns this into a show-stopping dessert.

---

🍏 Storage and Serving Tips

These bars keep beautifully for up to 5 days in the fridge (though they never last that long around here). You can also freeze them for up to 3 months — just wrap tightly and thaw overnight in the fridge.

Serve them chilled, at room temp, or warmed slightly in the microwave. I like to sneak a square for breakfast with coffee… because fruit = breakfast, right? 😉

✨ Final Thoughts

If fall had a flavor, it would be these Salted Caramel Apple Pie Bars. They’re the kind of dessert that makes you feel like you’ve got your life together—even if you’re eating them straight from the pan (no judgment).

So whether you’re baking for a holiday crowd, a cozy weekend, or just because your apples are begging for attention—make these. You’ll get that apple pie fix without breaking a sweat, and honestly, your kitchen will smell so good your neighbors might “drop by” uninvited.

And hey, if you do make them, tag me or share your version on Pinterest. I love seeing how everyone makes this recipe their own ❤️