Description
Caramel Drizzle Apple Pie Bars Buttery shortbread bars layered with spiced apples and finished with homemade caramel drizzle.
Ingredients
Shortbread Base:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup all-purpose flour
Apple Layer:
- 3 medium apples, peeled and sliced thin
- 2 1/2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves (optional)
Crumble Topping:
- 1/2 cup old-fashioned rolled oats
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 3 tablespoons cold unsalted butter, cubed
For Finishing:
- 1/2 cup caramel sauce
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang.
- For the base, stir together melted butter, granulated sugar, vanilla, and salt. Add flour and mix until just combined. Press firmly into prepared pan.
- Bake crust for 12 minutes until edges are set but not browned. Remove and cool.
- Toss sliced apples with flour, sugar, cinnamon, nutmeg, and cloves until evenly coated.
- For crumble, combine oats, brown sugar, cinnamon, and flour. Work in cold butter until mixture resembles coarse crumbs.
- Increase oven to 350°F. Layer seasoned apples over warm crust, pressing gently. Top with crumble mixture.
- Bake 32-35 minutes until topping is golden brown and apples are tender.
- Cool in pan 30 minutes, then refrigerate at least 2 hours before cutting.
- Cut into 12 bars and drizzle with warm caramel sauce. Sprinkle with flaky salt before serving.
Notes
- Use two different apple varieties for best flavor complexity
- Proper chilling time is essential for clean cuts
- Bars keep refrigerated for up to 4 days
- Can be frozen for up to 2 months
- Prep Time: 20 minutes
- Cook Time: 50 minutes