apple pie bars

<em>Apple pie is my favorite dessert, but baking this classic dessert as bars is so much easier! </em>

Salted Caramel Apple Pie Bars

(115 grams) unsalted butter, melted

(50 grams) granulated sugar

vanilla extract

salt

(125 grams) all-purpose flour (spoon & leveled)

apples,

Tablespoons all-purpose flour

Tablespoons granulated sugar

cinnamon

teaspoon ground nutmeg

(40 grams) old-fashioned oats

(70 grams) packed light or dark brown sugar

1/4 cup (30 grams) all-purpose flour (spoon & leveled)

1/4 cup (60 grams) unsalted butter,

salted caramel sauce (step-by-step photos included)

Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

Make the crust

Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

Make the apple filling: 

Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

Make the streusel: 

Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.

Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

I’m working on making this for the second time. The first time I replaced all the butter with coconut oil and it was amazing! The crust dough also doubles as AMAZING edible cookie dough!

I made this for the first time last week, and there was not even a morsel left over.  It was such a hit. Luckily I had snagged a couple of bars for myself prior to serving  to my company, and hid them in my refrigerator.  The dessert was served at room temperature the day of the party because of lack of room in the fridge. They tasted amazing, but the couple of bars that I hid for myself and ate the following day, I thought were even better because they were cold. Both ways you can't go wrong.  Great recipe.

Made these last night and they were excellent. I used Trader Joe’s salted caramel sauce because I ran out of heavy cream. Though I usually make yours and it's also great! Your recipes never fail. Thanks Sally!

I love these bars!! They are pretty simple to make and taste absolutely delicious! My family keeps asking for more! One of my favorite apple pie recipes.

I have made these many times with Bob’s 1:1 gluten free almond flour and they turn out amazing each time!

I used GF flour (Namaste from Costco) and almond flour for the crust &amp; and it was great.

I absolutely LOVE this recipe! I make it during the holidays and it is truly a crowd favorite. I’ve modified this recipe throughout the seasons by using a variety of fruits. For instance, in the summer I’ll use fresh, chopped cherries or ripened mangoes. The only thing I do differently is omit the cinnamon and nutmeg entirely from the recipe as well as the salted caramel. To keep the fruit flavor in tact I also don’t add any sugar to the filling- just 1 tbsp. of lemon juice and 1 tbsp. of corn starch. I suppose if you like a little extra sweetness you can make a simple confectioners glaze. Personally, I think there’s enough sugar in the crust and streusel topping. Thanks for such a wonderful and easy recipe!

We made this recently and it turned out really well.  Thank you for sharing the recipe.

Super easy to make . My family just loved them thank u for sharing

My husband &amp; I loved this dessert! I doubled the recipe to share and we decided to just finish it ourselves! Thank you for a great recipe!

I made this apple pie bars this morning and it turned out fabulous.  I did use chopped walnuts in the streusel instead of oats, yummy.  My husband and I shared a piece and will have it with vanilla ice cream and the caramel topping for dessert tonight.

Easy caramel apple pie bars, made with a sweet shortbread base, sliced Bramley apples, thick caramel sauce, and a crispy shortbread crust flavoured with cinnamon!

Caramel Apple Pie Bars

300 g Self Raising Flour

Butter

g Light Brown Sugar

Cinnamon

Caramel

Bramley Apples (peeled, cored and thinly sliced.)

Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20 x 30cm baking tin.

Rub together the flour and cubed cold butter in a large bowl until you get a fine breadcrumb consistency.

Stir in the cinnamon and sugar.

Press half the mixture into the lined tin. Use the back of a metal spoon to pack it down as tightly as possible.

Peel and slice the Bramley apples and lay them in a single layer over the shortbread base.

Spoon over the caramel.

Top with the remaining half of the shortbread mixture. Press down lightly with your hands. Bake in the oven for 30-35 minutes until golden.

Leave to cool in the tin, then place the tin in the freezer for 30 minutes to make cutting into bars easier.

These delicious apple pie bars recipe with crumb topping is crunchy and soft.&nbsp; &nbsp;You'll use the same shortbread dough for the crust and the crumbles to make these easy and from scratch apple pie bars.

Apple Pie Bars Recipe

apples

g (2 tablespoons) granulated sugar

g (2 tablespoons and 1 teaspoon) all-purpose flour*

lemon juice

nutmeg

280 g (2 cups) all-purpose flour (dip and sweep)**

185 g (3/4 cup and 1 tablespoon) butter, cut into small cubes, cold

sugar

Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Peel, core and slice the apples into small pieces.  Place the chopped apples into a medium bowl.  Toss the apples with lemon juice, sugar, flour/cornstarch, cinnamon and nutmeg. Set aside the bowl.  

Apple Filling

Combine flour, cinnamon, and sugar in a large bowl.&nbsp;&nbsp;

Add the cold cubed butter and cover with flour mixture so you can cut the butter into the flour mixture easily.&nbsp; You can use 2 forks or a pastry blender. Alternatively, you can rub with your fingertips.

Crust &amp; Crumbles

Spread 2/3 of the mixture into the oven-proof dish with a spoon.&nbsp; Lightly flour the spoon to avoid it sticking to the flour-butter mixture. You can spread with your hand too.&nbsp; Add the apple mixture over the dough and cover the apples with the remaining 1/3 dough. You can make some big crumbles by squeezing the dough with your hand.&nbsp;&nbsp;

Bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before slicing.&nbsp; You can let it cool at room temperature for 1-1,5 hours and then you can keep in the freezer so it can cool faster.&nbsp; Once completely cool, lift the paper from the sides, remove the bars from the dish, cut into 16 pieces.&nbsp; You can keep in the fridge in an airtight container up to 4 days or freeze up to 3 months.

Assemble

An easy Apple and Sour Cream Slice made from scratch.

Apple Slice

(1 cup) plain flour flour

(1/2 cup) icing sugar or powdered sugar

(3/4 cup) desiccated coconut

(1/2 cup or 1 stick) unsalted butter, melted

(2 and 1/2 cups) canned apple slices

lemon,

240 ml (1 cup) full fat sour cream

caster sugar sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).

Shortbread crust

In a large mixing bowl, add flour, sugar, coconut and salt. Stir together. Add melted butter and stir until combined. Mixture should resemble wet sand.

Place mixture into prepared baking pan. Press down using the back of a dessert spoon to form one even layer. Bake for 10-12 minutes or until crust is just golden on the edges. Remove from oven.

Apple fillingIn a large mixing bowl, add apples, cinnamon, nutmeg and lemon zest. Stir to combine. Pour apples over crust (it’s ok if the crust is still hot) and spread out to form one even layer. 

Sour cream layer

Dollop spoonfuls of sour cream over apples. Spread out to form one even layer. Combine sugar and cinnamon. Sprinkle cinnamon sugar all over the top. 

Bake for 20-22 minutes or until slice no longer wobbles in the middle. Either enjoy warm straight from the pan OR let slice chill in the fridge for at least two hours. Then carefully slice into small squares to serve. 

This really did taste like apple pie! Amazing!

Apple Pie Bars are so much easier than making a whole pie and are the perfect way to feed a crowd. 

Apple Pie Bars

Cooking spray

c. (2 sticks) butter, softened

c. sugar

brown sugar

c. all-purpose flour

kosher salt

apples, peeled, cored, and sliced

lemon

pure vanilla extract

c. chopped pecans

c. (1 1/2 sticks) butter, melted

Caramel,

These are fantastic!  It is a lot of work but definitely worth it.  They will be perfect for next Thanksgiving.  The sweetness level is spot on (not too sweet), yet can be made more decadent with caramel sauce drizzle.  The crumb topping is crispy crunchy, and delicious with the toasty pecans.  The apples were perfectly cooled (not too soft, not too crunchy). 
And if you cut them into small squares and place them in foil cupcake liners, they are festive and will feed a large crowd.  Or if you want them all for yourself, you can cut larger squares for dessert for a few days!

Sooo good! I sprinkled toffee chips the last 10 minutes of baking instead of using caramel, yummy! It did take longer to prep but well worth the effort. I will be making this again.

these have become my go to Thanksgiving dessert. Super easy once the apples are peeled and cored and so delicious!

These were so good and received rave reviews at our work Fall party. I do suggest only starting out with 15 minutes on the crust. I found it was perfect after 15 mins as someone else suggested. I did sub oats for the pecans as well.

These were so good! Made them for Thanksgiving desert and the whole family loved them and asked for me to make them for Christmas desert! A bit of work but so worth it :)

Loved these! Might be my new go to dessert for company! Crust a little hard but it softens up with the apple’s juice. Also, the first time I made them I followed the recipe to a T, and the crust was a bit dark. Just fyi to others to check after 15 mins. Super good!

this is hands down one of the best apple pie (bars) I've ever had the pleasure to eat... if I could give it 10 stars I would

These are incredible. We had an over abundance of apples this year so I made them and took them to work. Everyone absolutely loved them!! Has anyone tried freezing them?

Pretty labor intensive but worth it!  It was delicious!  I made the crust layer the day before and it worked out great!

My boyfriend and I made these and they turned out fantastic! Took half the time of an apple pie and we think it may be even better than traditional apple pie (yeah, we went there). Whole pan = gone in like two days. And if you run of our butter, no problem! Sub for vegetable oil and you'll still be chillin'

They are in my oven. They smell delicious

Guess it depends on whether or not you actually enjoy baking or not. Despite spasming back, painful neuropathy in legs and feet, and seizures putting me on the floor...still felt recipe was pretty clear-cut and simple, easy to make. Appreciate the concisely written instructions. Made it for potluck...got rave reviews all around. Not a crumb left, several requests for the recipe. Threw in some chopped cranberries and extra cinnamon just for kicks. Will be making this again, lots!
Thank you for a fantastic recipe!

Prep time - 25 minutes? Not even close. It takes that long to peel and core 6 apples. These bars <em>looked</em> so good. Each element was a winner looking at the recipe, so I committed to trying them. Labor intensive is understatement. And totally disappointing. No one liked them - not my family or my neighbors or my co-workers. I could make an apple pie with a crumb topping and have it baked and cooling in the time it took me to construct these bars. (But I bottle my own apple pie filling so getting it from the basement and opening it took 20 minutes off right away. My pie crust is even easier than this 'crust.') The crust is good on its own, the apples were yummy, and the topping was tasty, but put together it was just meh. I waited a day hoping the flavors needed time to mesh, but we still kept pulling them apart, hoping to find something we loved. It just didn't happen. Will never make them again.

OMG SOOOOOOO GOOD!!! however if you don’t like sweet thing then you won’t like this. Labor intensive but wow does it pay off. Make sure you read steps CAREFULLY!! I forgot to put the butter in the crumble but I caught it in time and it turned out great. 

P.s if you don’t be have parchment paper then use foil and it work just the same. Also if you don’t have Carmel I used a quick recipe and it turned out great. 
Lastly, suggest Granny Smith apples there tartness balances out the sweetness of the rest of the desert.

https://streaming.hearstdigitalstudios.com/0b27d690-ecc9-4920-a52f-57e7d5853025/video_rover_16x9_1080p_hd_1628542682_42168.mp4

These apple pie bars are all you'd want from a streusel topped apple pie, baked into little hand held squares. We love how simple these are to make and the final drizzle of caramel sauce really takes them over the edge.

These Apple Pie Bars Are The Perfect Handheld Fall Treat

Chicago-style bakery apple slices.&nbsp; Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.

Apple Slices

all purpose flour

baking powder

salt (I

lard (preferably non-hydrogenated, unprocessed)

water

apple dessert filling/topping

butter

vanilla

whole milk (more to thin, if necessary)

Sift together flour, baking powder and salt in large bowl.  Add lard and cut in with pastry cutter or fingertips until the mixture resembles coarse crumbs.  In a measuring cup, mix water, egg yolks and lemon juice together and pour over flour mixture.  Blend gently with a fork until combined; mixture will be very moist.

Divide dough in half.&nbsp; Roll or pat one half of dough directly into 9" by 13" jelly roll pan, bringing dough slightly up the edges.&nbsp; I patted with my hands, you could also try a mini roller.&nbsp; Spread apple filling evenly over the dough.&nbsp; Roll remaining dough to fit the top, either on a well floured pastry board or the back of a sheet pan and then carefully flip it over the top.&nbsp; Press or pinch the edges together, don't worry if it doesn't seal completely, as long as top is completely covering apples.&nbsp; Patch where necessary.&nbsp; Cut several slits in top dough for steam vents.

Bake in 400º oven for 40 minutes, until crust is nicely browned, rotating pan halfway.&nbsp; Remove to rack to cool.

Make glaze.&nbsp; Combine sugar, softened butter, vanilla and milk until smooth, adding more milk if necessary for consistency.&nbsp; Spread glaze over top of crust with an offset spatula and let glaze set and harden.&nbsp; Cut into 2- or 3-inch squares and enjoy!

These easy to make Apple Pie Bars have a buttery shortbread base, a delicious Apple Pie filling then topped with a buttery crumb topping.

butter (softened)

flour

salt*

apples (chopped small)

¼ cup coarsely chopped nuts (pecans, walnuts

Pre-heat oven to 325F (160C), lightly grease and flour an 8 inch (20 cm) square cake pan.

In a medium bowl whisk together the flour and salt. Set aside.

In a large bowl cream the butter on medium speed, then add the sugar and beat together. Add the whisked flour and combine well. Spread evenly on the prepared pan and bake for 5 mintues.

Raise the heat to 350F (180C).

SHORTBREAD BASE

While the base is baking, mix together the chopped apples, flour, brown sugar and cinnamon. Spoon evenly on the shortbread base.

APPLE PIE FILLING

In a medium bowl mix together the flour, brown sugar and cinnamon, cut in the cold butter until you have coarse crumbs, then gently stir in the nuts. Sprinkle evenly over the apple pie filling. Bake for approximately 40-45 minutes or until the apples are tender. If the top starts to brown too much, then cover with foil and continue to bake. Enjoy!

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Salted Caramel Apple Pie Bars

Caramel Apple Pie Bars

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Apple Pie Bars

Apple Slices

Apple Pie Bars

Top 7 apple pie bars recipes from across the web

The most viewed apple pie bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Apple Pie Bars

Caramel Apple Pie Bars

Apple Pie Bars Recipe

Apple Slice

Apple Pie Bars

Apple Slices

Apple Pie Bars

The most viewed apple pie bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine