[Week 3] Salted Caramel Apple Pie Bars

Meep meep. I’m super behind on posts. We’ve already hit the end of 6th week, and here I am going back to third week.

Sarah and I planned an apple picking trip the weekend before third week, so we decided that tea had to feature the apples we picked! In retrospect lugging three dozen apples back from Indiana probably wasn’t the *best* idea we’ve ever come up with, but hey, the apples were delicious.


Over the summer I made Salted Caramel Apple Pie Bars for my dad’s company party. They were very well received, so we decided to recreate them.

We were a little worried that we wouldn’t be able to slice up three dozen apples, and bake everything in time, so we started prep an hour earlier, giving us four hours to make 14 batches of apple pie bars. Unfortunately our apple corer sucks, so it broke three apples in. Fortunately, we had someone come help us chop apples, so we were able to finish on time.

Warm apple pie is one of my favorite things to eat. All we were missing was vanilla ice cream.

Apple Pie Bars

Salted Caramel Apple Pie Bars
Adapted from Sally’s Baking Addiction
Makes one 8×8 pan

Shortbread Crust

  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Apple Filling

  • 2 large apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • 1/2 cup old-fashioned oats
  • 1/3 cup light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cubed
  • Homemade salted caramel sauce*


  • Preheat the oven to 300F degrees.
  • Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.


  • 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

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.


  • Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl.
  • Cut in the chilled butter until the mixture resembles coarse crumbs.

Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. 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. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold.


  • We used golden delicious, pink lady, and honey crisp apples
  • We made four batches of salted caramel, and ended up with wayyyy too much caramel, so my guess is about two batches is enough for fourteen batches of the pie bars.

We served this right after they came out of the oven, and they tasted just like fresh apple pie. I had some leftovers the day after, and it tasted like apple pie on a cookie, I personally prefer the day-after pie bars, but both were delicious.

Look at how cute the RMAs and RAs are :3

Look at how cute the RMAs and RAs are :3


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