When the leaves turn crisp and apples are at their peak, few treats feel more comforting than a warm batch of Salted Caramel Apple Bars. These layered dessert bars combine buttery shortbread, soft cinnamon-spiced apples, and rich homemade caramel — all finished with a hint of sea salt for balance.
They’re like a handheld slice of apple pie, only easier to make, easier to share, and arguably more addictive. The base is a tender, melt-in-your-mouth shortbread crust. The filling features tender apples sautéed with brown sugar and cinnamon. And the crowning glory? A thick drizzle of salted caramel that seeps into every layer as it bakes.
Whether you’re prepping for a holiday table, packing lunchbox treats, or just craving something warm and nostalgic, these Salted Caramel Apple Bars are the answer.
Ingredients Overview
Each layer plays a distinct role in texture and flavor. Here’s what you need and why it matters.
For the Shortbread Base
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Unsalted Butter: The foundation of the crust. Use softened, room-temperature butter for a light, crumbly texture.
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All-Purpose Flour: Gives the bars structure. Spoon and level it to avoid a dense base.
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Granulated Sugar: Adds sweetness without making the crust overly soft.
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Salt: A pinch balances the sweetness.
For the Apple Filling
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Apples: Choose firm, tart-sweet varieties like Honeycrisp, Granny Smith, or Pink Lady. Dice into small chunks for even cooking.
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Brown Sugar: Deepens the flavor and enhances the apples’ natural sweetness.
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Cinnamon & Nutmeg: Bring that warm, spiced apple pie aroma.
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Lemon Juice: Brightens the filling and prevents apples from turning brown.
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Cornstarch: Thickens the juices so the bars don’t become soggy.
For the Salted Caramel
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Granulated Sugar: The base of classic caramel.
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Butter & Heavy Cream: These create a rich, glossy caramel sauce.
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Vanilla Extract: Adds aroma and depth.
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Sea Salt (Flaky or Fine): Contrasts the sweetness and adds a gourmet finish.
Shortcut Option: You can use high-quality store-bought caramel if pressed for time, but homemade tastes far superior.
Step-by-Step Instructions
Let’s walk through the full process for buttery, gooey apple bars with a perfect caramel finish.
1. Make the Shortbread Crust
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.
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In a large bowl, cream together ½ cup unsalted butter and ¼ cup granulated sugar until light and fluffy.
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Mix in 1 cup all-purpose flour and a pinch of salt. The dough will be crumbly but should hold together when pressed.
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Press the dough evenly into the pan to form a firm base.
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Bake for 12–14 minutes or until the edges are lightly golden. Let it cool slightly while you prepare the filling.
2. Prepare the Apple Layer
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In a skillet, melt 1 tablespoon butter over medium heat.
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Add 2 cups diced apples, 2 tablespoons brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and 1 teaspoon lemon juice.
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Cook for 5–6 minutes, stirring often, until apples soften slightly and juices thicken.
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Stir in 1 teaspoon cornstarch to absorb moisture. Remove from heat.
3. Make the Caramel Sauce
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In a medium saucepan over medium heat, melt ½ cup granulated sugar, stirring constantly until it liquefies and turns amber in color.
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Carefully whisk in 3 tablespoons butter (it will bubble).
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Slowly add ¼ cup heavy cream, stirring until smooth and glossy.
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Remove from heat and mix in ½ teaspoon vanilla extract and ¼ to ½ teaspoon sea salt, to taste.
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Let cool slightly. It will thicken as it cools.
4. Assemble the Bars
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Spread the cooked apple mixture evenly over the baked shortbread crust.
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Drizzle about ⅓ cup of the caramel sauce over the apples (save the rest for topping).
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Return to the oven and bake for 20–22 minutes, until the edges bubble slightly and the top begins to caramelize.
5. Cool and Top
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Let the bars cool completely in the pan — at least 1 hour at room temperature or 30 minutes in the fridge.
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Drizzle remaining caramel over the cooled bars.
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Sprinkle with flaky sea salt just before slicing.
6. Slice and Serve
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Use the parchment overhang to lift the bars from the pan.
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Slice into squares or rectangles. Wipe the knife between cuts for cleaner edges.
Tips, Variations & Substitutions
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No heavy cream? Use full-fat coconut cream for a dairy-free caramel option.
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Make it gluten-free by substituting 1:1 gluten-free baking flour in the crust.
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Add chopped pecans or walnuts to the apple filling for crunch and richness.
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Use apple pie spice instead of separate cinnamon and nutmeg for convenience.
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Try pear or peach in place of apples for a seasonal twist.
To store, keep bars refrigerated in an airtight container for up to 5 days. Caramel may soften — just re-chill before serving if needed.
Serving Ideas & Occasions
Salted Caramel Apple Bars are perfect for:
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Fall gatherings and potlucks
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Thanksgiving dessert platters
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Holiday cookie exchanges
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Afternoon tea with warm cider
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Lunchbox treats for kids and adults
Serve warm with a scoop of vanilla ice cream for a dreamy dessert. Or pair with a hot cup of coffee on a chilly day for instant comfort.
Nutritional & Health Notes
While indulgent, these bars offer some wholesome ingredients like real apples and spices. One bar (from a batch of 12) averages:
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Calories: 180–220
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Carbs: 28g
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Fat: 9–11g
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Sugar: 15–20g
To lighten them up, you can reduce the caramel amount or replace half the butter with applesauce in the crust. Choosing less refined sugar options like coconut sugar in the filling is another tweak.
For a treat that feels decadent and cozy without being overly rich, these bars strike a wonderful balance.
FAQs
Q1: Can I use store-bought caramel sauce?
Yes, a thick, high-quality caramel works in place of homemade. Warm it slightly for easier drizzling. Avoid thin or watery varieties that may soak into the bars too much.
Q2: What type of apples are best for this recipe?
Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji. They hold their shape and balance the sweetness of the caramel.
Q3: Do I need to cook the apples first?
Yes. Sautéing the apples releases moisture and softens them slightly, which helps prevent a soggy crust and ensures a perfectly tender filling.
Q4: Can I double the recipe for a crowd?
Absolutely! Double all ingredients and use a 9×13-inch pan. You may need to extend the second bake time by 5 minutes.
Q5: How should I store leftovers?
Keep bars refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
Q6: Can these be made in advance?
Yes. You can make them up to 2 days ahead and store in the fridge. Add the final caramel drizzle just before serving for a fresh look.
Q7: Can I freeze Salted Caramel Apple Bars?
Yes! Freeze individual bars wrapped tightly in plastic, then place in an airtight container. Thaw in the fridge overnight or at room temp for an hour.