Salted Caramel Apple Bars: Cozy, Caramelly Dessert Bars You’ll Love
Honestly—These Salted Caramel Apple Bars Always Disappear
Okay, so picture this: it’s a chilly Sunday, kind of drizzly, and my kitchen sounds like the soundtrack to some sort of crime drama—bubbling sugar, the clink of an old mixing spoon, maybe a rogue apple rolling off the counter. That’s pretty much the vibe every time I make these Salted Caramel Apple Bars. No lie, the first time I baked them, my neighbor popped over &—I gave her one to be polite, next thing I know there’s none left for Monday breakfast. (I still haven’t decided if I owe her thanks or a strongly worded note.) I’ve played around with the recipe after a few… let’s call them ‘creative kitchen fails’, so what you’re getting here is the version that actually works. Sometimes it gets messy; sometimes the caramel nearly takes over your oven. But that’s all part of the game, mate.
Why You’ll Probably Love This (Like, a Lot)
I make these bars when apples are taking over my fridge or someone’s dropped off a bag from their backyard tree. My family goes nuts for them—especially because they’re sticky and sweet and just a bit salty around the edges (I mean, who wouldn’t?). Once I tried to skip the caramel ‘cos I was short on time, but, wow—never again. There’s just something about gooey caramel + tart apples that makes people swoon (and not from a sugar crash, either). And baking these fills up the house with that warm apple smell—almost makes you want to put on a flannel shirt and pretend it’s autumn, even if it’s not.
What You’ll Need: Ingredients List (with Honest Swaps)
- 1 1/2 cups all-purpose flour (or I swap half for whole wheat if I’m feeling health-ish)
- 1/2 teaspoon baking powder (the little can that always hides at the back of my cupboard)
- 1/2 teaspoon salt (kosher or sea—though table salt works; don’t sweat it)
- 1/2 cup unsalted butter, melted (I’ve used salted butter & just skipped extra salt… and survived)
- 1/2 cup brown sugar (though once I mixed light & dark—worked fine)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (sometimes, a splash more ‘cause vanilla is life)
- 2 apples, peeled & cut into small cubes (Granny Smith gives a nice tart bite, but use whatever’s lingering—Honeycrisp, Pink Lady, all good!)
- 1 teaspoon cinnamon (or apple pie spice, or just a vague shake of whatever’s close)
- For the salted caramel: 1/2 cup sugar, 2 tablespoons unsalted butter, 2 tablespoons heavy cream, a pinch of flaky salt (Maldon is divine, but, honestly, store brand is fine too)
Alright, Let’s Talk Directions (And Messy Middle Bits)
- First up, prep your pan: Line an 8×8-inch pan with parchment (if you forget, just butter it real good—nobody’s perfect).
- Mix the dry ingredients: In a bowl, whisk flour, baking powder, salt together. No need to overthink it; clumps are not tragic.
- Now the wet stuff: In a bigger bowl, stir melted butter, brown sugar, granulated sugar together with a wooden spoon. Add the egg and vanilla. Mix until it looks, well, mixed.
- Combine it all: Add the dry into the wet, fold gently—don’t go wild, just until you don’t see flour streaks. It’s thicker than regular cookie dough, fyi.
- Add apples & spice: Fold in your apples and cinnamon. This is where I usually sneak a little taste (shh!).
- Spread in the pan: Scrape it in, press lightly with the back of a spoon. If it looks like a lumpy apple graveyard, you’re on the right track.
- Bake: 350ºF (or 175ºC) for about 28–32 minutes. Edges browned, top a bit crackly. If in doubt—stick in a toothpick, just don’t stab a chunk of apple and freak out because it’s moist.
- Caramel time: (This part is a little wild but hang in there.) In a small saucepan, heat 1/2 cup sugar over medium. Stir once it melts and turns amber—don’t wander away! Off heat, whisk in butter (it’ll bubble like a science experiment, totally normal). Add cream, whisk again, and finish with a good pinch of flaky salt.
- Cool bars a few mins, drizzle the caramel all over. Some days I zig-zag in fancy lines, usually I just dump it and call it rustic.
- Cool, then cut—though sometimes I can’t wait (spoiler: hot caramel is really hot!).
Notes From Actual Trial-and-Error
- I once tried making these in a glass dish—took forever to bake. Metal pans work best (actually, I find it bakes more even that way).
- If you use older apples, they’re softer but honestly that just makes the bars gooier. Not a tragedy.
- If your caramel seizes up, splash in a wee bit more cream and whisk like you mean it.
- Totally fine to skip the caramel and dust with powdered sugar if you’re in a rush, just don’t call me.
Tried-and-Tested Variations (And One ‘Oops’)
- Chopped pecans added with the apples gives it a lovely crunch. (Walnuts—meh, got soggy!)
- I replaced half the butter with coconut oil once. Not bad, but gave a weird aftertaste—probably wouldn’t do it again unless I had no butter and a serious apple bar craving.
- Added a handful of dried cranberries once—tastes pretty good if you’re into that. My kids weren’t, so… up to you.
- Made a batch with pears instead of apples—definitely not the same, a bit bland. Wouldn’t recommend unless you’re out of apples and desperate!
Do You Even Need Special Equipment?
Technically, you need an 8×8 pan and a saucepan for the caramel—but, truth be told, I once used a pie dish because the square one was already housing leftover lasagna. Bars came out more like wedges, but hey, still delicious. And if you don’t have a whisk, a fork will do in a pinch (been there, scrapped knuckles and everything).
How To Store These (Sort Of…)
Theoretically, you could keep these bars in an airtight container at room temp for 3 days. But honestly, in my house they’re gone before sunset. If you need tips on storing baked stuff though, that Serious Eats article is pretty handy. If you actually have leftovers, fridge is best for max gooeyness retention. I like ‘em cold almost as much as warm—almost.
How I Like to Serve These (and My Family’s Odd Tradition)
We usually plop a big scoop of vanilla ice cream on top—melts into the caramel, pure magic. My uncle claims a sharp cheddar wedge on the side is the “proper way”—no clue why but it’s a Midwest thing, apparently. Sometimes I just grab a bar and go sit on the porch with coffee. No wrong way here.
Lessons I Learned The Hard Way: Pro Tips
- Don’t skimp on the parchment or buttering the pan. I did once; spent longer scraping out sticky bits than actually baking.
- Once tried to rush the caramel by using high heat—yeah, burned sugar is not tasty. Keep it medium, or low if you’re nervous. You can always check Sally’s tutorial on caramel if you need visuals.
- Slicing while hot gets you messy blobs instead of nice bars. Wait until they cool a bit (I know, hardest part), or just embrace the mess!
Questions Folks Have Actually Asked Me (FAQ Time)
- Can I double this recipe? Absolutely, just use a 9×13 pan and bump the bake time by 8–10 minutes. Or just eat double.
- What apples work best? I like Granny Smith for tartness, but honestly—use what you’ve got. I’ve mixed a few types, results always good.
- Is homemade caramel worth it? Oh, definitely. But, store-bought works if the thought of hot sugar freaks you out (Trader Joe’s or Bonne Maman—both great!).
- Can I make these gluten free? I haven’t done it myself, but a friend swears by the King Arthur Measure-for-Measure blend.
- Help, my caramel got all hard/sticky? Warm it in the microwave with a smidge of cream, stir, should come back to life!
Sidebar: If you’ve read this far, I salute your patience! I was supposed to clean out my junk drawer today, but now I’ve just made myself hungry for another batch. Baked goods really are my favorite way to procrastinate. Anyway, share a bar (or, you know, don’t).
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 medium apples, peeled, cored, and thinly sliced
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 teaspoon sea salt
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a bowl, mix flour, melted butter, granulated sugar, and salt until a crumbly dough forms. Press evenly into the bottom of the prepared pan.
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3In a separate bowl, toss sliced apples with cinnamon and brown sugar. Layer the apples evenly over the crust.
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4Drizzle 1/2 cup caramel sauce over the apple layer. Sprinkle with sea salt.
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5Bake for 45 minutes, or until apples are tender and the crust is golden brown. Cool completely in the pan.
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6Cut into bars and drizzle with extra caramel before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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