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Salted Caramel Apple Pie Bars

Salted caramel apple pie bars with a buttery crumb crust and cinnamon-softened apple filling, finished with glossy caramel and flaky salt. Thinly sliced apples help them fully soften while the bars bake until set.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup all-purpose flour
  • 1 cup butter, cold and cubed
  • 0.5 cup sugar
Filling
  • 4 apples, peeled and sliced
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
Finish
  • 1 cup caramel sauce
  • 1 Flaky salt, for finishing

Equipment

  • 1 sheet pan

Method
 

Make the crumb crust
  1. Mix the all-purpose flour, cold and cubed butter, and sugar until they form coarse crumbs, then press 2/3 of the crumbs into a 9x13-inch pan. Press firmly so the base holds together when sliced.
  2. Toss the apples, cinnamon, and cornstarch until the apple slices are evenly coated. Make sure every slice gets a light dusting of cornstarch for a glossy, set filling.
Assemble and bake
  1. Spread the coated apple mixture over the crust and drizzle over half the caramel sauce. Add an even layer so the bars bake consistently.
  2. Sprinkle the remaining crumbs over the apples to form a crumb topping. Cover as evenly as possible so caramel doesn’t pool in gaps.
  3. Bake for 40 minutes at 350°F, until the top looks golden and the center is set. Visual cue: the apples should look softened and the filling should not look watery.
Finish
  1. Drizzle the remaining caramel sauce over the warm bars and finish with flaky salt. Let it sit briefly so the caramel looks glossy rather than runny.

Notes

Pro tip: Slice the apples thin (about 1/8 inch) so they soften fully during baking and don’t leave any crisp centers. Store covered in the refrigerator up to 4 days; rewarm slices in the microwave for 15–20 seconds. Freezing: yes, freeze baked bars (wrapped well) up to 2 months and thaw overnight in the fridge. Dietary swap: use a store-bought caramel sauce that’s labeled gluten-free if you need a gluten-free version.