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Salted Caramel Apple Pie Bars with Shortbread Crust

Salted caramel apple pie bars layer tart Granny Smith apples and a buttery shortbread crust under a golden crumble topping. Bake the bars until a knife slides easily into the apples, then finish with homemade salted caramel.
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Prep Time 30 minutes
Cook Time 1 hour 12 minutes
cooling 3 hours
Total Time 4 hours 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust and shared ingredients
  • 1 cup unsalted butter softened, for the crust
  • 0.5 cup unsalted butter cold, for the topping
  • 6 tbsp unsalted butter cut into pieces, for the caramel
  • 0.5 cup granulated sugar for the crust
  • 0.5 cup granulated sugar for the filling
  • 1 cup granulated sugar for the caramel
  • 2 cups all-purpose flour for the crust
  • 3 tbsp all-purpose flour for the filling
  • 1 cup all-purpose flour for the topping
  • 0.25 tsp kosher salt for the crust
  • 0.25 tsp kosher salt for the topping
  • 0.5 tsp kosher salt for the caramel
For the apple filling
  • 3 lb Granny Smith apples peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon for the filling
For the crumble topping
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon for the topping
For the salted caramel
  • 0.5 cup heavy cream

Equipment

  • 1 9x13-inch metal baking pan
  • 1 2-quart heavy saucepan

Method
 

Make the shortbread crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides.
  3. In a medium bowl, stir 1 cup softened butter with 1/2 cup granulated sugar until smooth, then mix in 2 cups flour and 1/4 teaspoon salt until a soft dough forms.
  4. Press the dough evenly into the pan and bake for 18 to 22 minutes, until the edges are lightly golden.
Add the apple filling and topping
  1. Toss the apples with 1/2 cup granulated sugar, 3 tablespoons flour, the lemon juice, and 1 teaspoon cinnamon.
  2. In a medium bowl, combine 1 cup flour, the brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  3. Cut in 1/2 cup cold butter until coarse crumbs form.
  4. Spread the apples over the warm crust.
  5. Sprinkle the crumbs evenly over the apples.
Bake the bars
  1. Bake for 45 to 55 minutes, until the topping is golden and a knife slides easily into the apples.
Make the salted caramel
  1. Warm the heavy cream in the microwave for 30 to 45 seconds, until hot but not boiling.
  2. In a 2-quart heavy saucepan, heat 1 cup granulated sugar over medium heat, stirring gently with a heatproof spatula until melted and amber.
  3. Whisk in the butter pieces until melted.
  4. Slowly pour in the warm cream and cook for 1 minute, whisking until smooth.
  5. Remove the caramel from the heat and stir in 1/2 teaspoon salt.
  6. Set the caramel aside to cool until thickened but still pourable, stirring occasionally.
Cool and serve
  1. Cool the bars in the pan on a wire rack until completely set, at least 3 hours.
  2. Lift them out using the parchment and cut into 24 bars.
  3. Drizzle the bars with the caramel.

Notes

For neat slices, let the bars cool completely before cutting. Refrigerate for up to 4 days or freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and cream substitutes.