Salted Caramel Apple Bars are a perfect mix of sweet, tart, and a little bit salty. These bars have a buttery crust topped with tender, cinnamon-spiced apples and a generous drizzle of rich salted caramel. Every bite is soft and gooey with just the right crunch from a crumbly topping that adds a nice texture contrast.
I love making these bars when I want a dessert that feels special but isn’t too fussy to pull together. The salted caramel really takes things to the next level—if you’re like me and prefer a touch of salt with your sweets, this is an absolute winner. I always have to remind myself to cut them into small squares because it’s way too easy to eat more than one!
These bars are great for sharing at fall gatherings, casual get-togethers, or even as a cozy treat with a hot cup of tea or coffee. I find they keep well for a couple of days, so they’re perfect for making ahead and enjoying throughout the week. I have a soft spot for making them when apples are in season—it just feels like a little slice of autumn in every bite.
Key Ingredients & Substitutions
Apples: I find Granny Smith or Honeycrisp are the best for this recipe. They are tart and hold their shape well during baking. If you want a sweeter bar, try Fuji or Gala apples instead.
Butter: Unsalted butter gives the best control over saltiness. You can use salted, but reduce added salt a bit. Butter helps give you that rich, crumbly crust every time.
Brown Sugar: It adds moisture and a subtle molasses flavor to the crumb topping. If you don’t have brown sugar, you can use white sugar with a teaspoon of molasses mixed in for a similar effect.
Salted Caramel Sauce: Homemade caramel really shines here with real butter and cream. If short on time, good quality store-bought salted caramel sauce works well as a quick swap.
Nuts (optional): Walnuts or pecans add a pleasant crunch and nutty flavor to the topping. You can skip nuts if you prefer or have allergies.
How Do I Make a Smooth, Creamy Salted Caramel Sauce Without It Burning?
Making salted caramel sauce can seem scary but following these tips helps you get a smooth finish every time.
- Heat sugar in a dry pan over medium heat, stirring constantly to prevent burning.
- Don’t step away! Sugar can turn from perfect caramel to burnt fast, so stir gently but continuously.
- Once melted and amber, remove from heat before adding butter. Butter cools the sugar and stops cooking.
- When adding cream, pour slowly and keep stirring. The mixture bubbles a lot but this is normal.
- Stir in sea salt at the end for that perfect balance of sweet and salty.
Let the caramel cool slightly before drizzling. It’ll thicken as it cools, making it easier to handle and perfect for topping the bars.
Equipment You’ll Need
- 9×13-inch baking pan – the perfect size for these bars and easy to line with parchment for quick cleanup.
- Parchment paper – helps you lift the bars out neatly after baking without sticking.
- Mixing bowls – you’ll need a couple for the crust and apple filling; choose medium size for easy stirring.
- Medium saucepan – ideal for making the salted caramel sauce without burning.
- Wooden spoon or heatproof spatula – handy for stirring sugar and butter in the caramel sauce.
- Sharp knife – to slice apples thinly and cut the bars cleanly once baked and cooled.
Flavor Variations & Add-Ins
- Swap apples for pears – pears add a softer, juicier texture but still bake well with caramel.
- Add a teaspoon of ground nutmeg or ginger to the apple filling for extra warm spice notes.
- Use almond slivers or toasted pecans instead of walnuts for a slightly different nutty crunch.
- Stir shredded coconut into the crumb topping for a chewy texture and subtle tropical flavor.
Salted Caramel Apple Bars
Ingredients You’ll Need:
For the Crust and Topping:
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 cup unsalted butter, melted
- 1 cup chopped walnuts or pecans (optional)
For the Filling:
- 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into thin wedges
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt or flaky salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare plus 45-50 minutes to bake. Allow additional time for the bars to cool before drizzling the caramel sauce and cutting. Overall, plan for about 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Pan and Crust:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang along the sides to help lift the bars out later. In a large mixing bowl, combine the flour, brown sugar, baking soda, salt, and cinnamon. Stir in the melted butter and chopped nuts if using, mixing until a crumbly dough forms. Press about two-thirds of this crumb mixture firmly into the bottom of the prepared pan to form the crust.
2. Preparing the Filling and Topping:
In another bowl, toss the apple slices with granulated sugar, cinnamon, and flour until coated. Spread the apple mixture evenly over the pressed crust. Crumble the remaining crumb mixture over the apples as the topping.
3. Baking the Bars:
Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the apples are tender. Remove from oven and let cool completely on a wire rack.
4. Making the Salted Caramel Sauce:
While the bars are baking, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it melts into a smooth amber-colored caramel, about 8-10 minutes. Carefully stir in the butter pieces until melted and combined. Slowly pour in the heavy cream while stirring continuously—the mixture will bubble vigorously, so be cautious. Stir until smooth and remove from heat. Finally, stir in the sea salt and let the caramel cool slightly.
5. Finishing Touches:
Once the bars have cooled completely, use the parchment overhang to lift them out of the pan. Cut into squares and generously drizzle the salted caramel sauce over each piece before serving. Enjoy the perfect combination of a buttery crust, cinnamon-spiced apples, crunchy topping, and luscious salted caramel!
Can I Use Frozen Apples for These Bars?
Yes, you can use frozen apples, but be sure to thaw and drain them well first to avoid excess moisture that could make the bars soggy. Pat them dry with paper towels before mixing with sugar and cinnamon.
How Do I Store Leftover Salted Caramel Apple Bars?
Store leftover bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven before serving, and add a fresh drizzle of caramel sauce if desired.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! The caramel sauce can be made up to a week in advance. Store it in a sealed jar in the fridge and warm gently in the microwave or over low heat before drizzling on the bars.
What’s a Good Apple Substitute if I Don’t Have Granny Smith?
Fuji, Gala, or Honeycrisp apples work well too. Just choose apples that hold their shape when baked and provide a nice balance of tartness and sweetness for the best flavor.
