Tender apples, chewy caramel, and a buttery shortbread crust come together in these salted caramel apple bars! The perfect combination of sweet and salty, these bars are a must-bake for fall.
Apple desserts are always a bakery favorite, and these caramel apple bars are no exception! Inspired by my bakery-style salted caramel pecan bars, fresh apples are cooked directly into a one-pot caramel, layered on a buttery shortbread crust, and finished with a touch of sea salt for the perfect sweet-salty flavor.
The best part? They’re incredibly easy to make and just as irresistible as my caramel apple pie cookies—guaranteed to be your new fall or Thanksgiving favorite!
Table of Contents
Tips for Making Caramel
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Use a candy thermometer. This tool helps you reach the exact temperature so the caramel sets while still being soft and chewy.
Use a heavy-bottomed pot. This ensures even heat distribution and prevents hot spots that can cause the sugar to burn.
Keep an eye on it. Caramel can quickly go from perfect to burnt, so stay attentive during cooking!
Ingredient Notes and Substitutions
Apples: For a balanced flavor, I recommend using a Granny Smith apple. If you prefer a sweeter bar, use red apples, like my fresh apple scones.
Honey: This ingredient gives the caramel a soft and chewy texture. You can substitute agave nectar or corn syrup.
Heavy cream: This ingredient can not be substituted with half-and-half or any other variety of cream. The high fat cooks the caramel without crystalizing and makes it super chewy!
Vanilla: For a strong vanilla flavor, I highly recommend using a vanilla bean paste! It gives the shortbread so much more flavor!
Recipe Instructions
1
Make the shortbread crust. Combine all the ingredients in a stand mixer until the dough clumps together and no dry flour pockets remain.
2
Bake the crust. Reserve one cup of the shortbread for the top, then evenly press the remaining dough into an 8×8 baking pan. Bake the crust until the edges are golden brown.
3
Make the apple caramel. Like my caramel nut bars, it’s important to use a heavy-bottomed pot and a candy thermometer for accuracy. Cook, stirring occasionally, until the caramel reaches 240°F.
4
Pour the caramel over the crust. Immediately pour the caramel apple filling over the baked crust, using the spatula to cover the top evenly.
5
Bake the apple bars. Sprinkle the reserved shortbread crumbs over the top and bake until the edges are bubbling. They shouldn’t be in the oven for more than 15 minutes!
6
Cool before serving. After baking, sprinkle the top with flaky sea salt. It’s crucial to plan ahead, as the bars will need sufficient time to cool and set, about 3-4 hours! Once set, use a sharp knife to cut into 16 squares.
Storage and Freezing
Storage: Leftovers can be stored in an airtight container at room temperature for 3-4 days. They can also be stored in the fridge, but the caramel will need a few hours at room temperature to soften before serving!
Freezing: Store the cut bars in an airtight container or freezer bag for up to one month. Let the bars defrost at room temperature before serving!
FAQs
The caramel does not need to be stirred while cooking! When it reaches the right temperature, you can stir it to ensure the color is even.
Yes, you can make the bars a day ahead. They store well in the fridge or freezer. For the best texture, bring them to room temperature before serving.
Use a sharp knife to cut clean slices. If the caramel is sticking to the knife, try freezing the bars for 10-15 minutes before slicing!
If the bars are too gooey, they might need more time to cool and set. Make sure to let them cool completely before cutting. If they’re still too soft, it means the caramel wasn’t cooked long enough.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Salted Caramel Apple Bars
Ingredients
Shortbread Crust
- 2 cups all-purpose flour, *See notes below for measuring*
- 3/4 cups powdered sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon fine sea salt
Apple Caramel
- 1 1/2 cups diced granny smith apple
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup + 2 tablespoons heavy whipping cream
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon flaky sea salt, for after baking
Instructions
- Line a square 8×8 baking pan with parchment paper to cover all four sides. Preheat the oven to 350 F/180 C.
- In a mixing bowl, combine the shortbread ingredients on low speed until the dough clumps together. Reserve 1 cup (125 grams) of the shortbread for the top, keep it in the fridge until ready to use, then press the rest of the dough into the prepared baking pan.2 cups (260 g) all-purpose flour, 3/4 cups (90 g) powdered sugar, 1 cup (226 g) unsalted butter, 1 teaspoon vanilla paste or extract, 1/2 teaspoon fine sea salt
- Bake for 15-20 minutes or until the edges are golden brown. Set aside on a wire rack to cool.
- To make the caramel, combine the diced apples, sugar, cream, honey, and butter in a heavy-bottomed pot. Cook over medium-high heat for 10-20 minutes or until the caramel reaches a golden brown color and a candy thermometer reads 240°F. Immediately pour the caramel over the shortbread base, then sprinkle the reserved shortbread crumbs on top.There is no need to stir the caramel while it cooks. When it comes off the heat, give it a good stir before pouring it over the crust!1 1/2 cups (160 g) diced granny smith apple, 1/2 cup + 2 tablespoons (127 g) granulated sugar, 1/2 cup + 2 tablespoons (140 g) heavy whipping cream, 4 tablespoons (56 g) unsalted butter, 3 tablespoons (56 g) honey
- Bake at 350 F/180 C for 10-15 minutes or until the edges are bubbling. Once removed from the oven, sprinkle the top with the flaky sea salt. Then, let the pan cool on a wire rack for at least 3-4 hours or until completely set.The bars should not be in the oven for longer than 15 minutes, or you risk cooking the caramel too much and it hardening after cooling.1 teaspoon flaky sea salt
- When ready to cut, place the pan in the freezer for 10 minutes (this will help with clean cuts!). Pull the sides of the parchment paper up to remove it from the pan and transfer it to a cutting board. Use a sharp knife to cut it into 16 bars. Enjoy!
Video
Notes
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These were insanely delicious. So easy to make too!