Go Back

Caramel Apple Shortbread Bars

Caramel apple shortbread bars with a crisp buttery crust, cinnamon-free (simple) apple layer, and sticky caramel baked into golden layers. Thinly sliced apples stay tender while the shortbread topping turns crumbly and lightly browned.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust and topping
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 0.5 cup sugar
Caramel apple filling
  • 3 apples, thinly sliced
  • 1 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Make the shortbread crumbs
  1. Mix the all-purpose flour, butter, softened, and sugar until crumbly with an even, sandy texture.
  2. Heat the oven to 350°F so it’s ready for baking the crust.
Bake the crust
  1. Press 2/3 of the crumb mixture into a 9x9-inch pan to form an even crust layer, then bake 15 minutes at 350°F until lightly set.
Assemble and bake
  1. Layer the apples, thinly sliced evenly over the baked crust.
  2. Drizzle 1 cup caramel sauce over the apples to coat, then sprinkle the remaining crumbs on top.
  3. Bake 30 minutes at 350°F until the top looks golden and the caramel is bubbling at the edges, then cool to firm up the bars.

Notes

For cleaner slices, cool fully before cutting; the caramel thickens as the bars cool. Use tart apples to balance the sweet caramel. Store covered in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a lower-sugar swap, use reduced-sugar caramel sauce while keeping the apple quantity the same.