Salted Caramel Apple Bars are a delightful treat that combines sweet, tart apples with rich, buttery caramel and a hint of sea salt. They have a soft, crumbly crust that holds all the juicy apple slices and ooey-gooey caramel together in one perfect bite. These bars are like a fun twist on a classic apple pie, but easier to eat and share.
I love making these bars when I want something both comforting and a little fancy without spending too much time. The salted caramel adds just the right amount of balance to the naturally sweet apples, so you don’t feel overwhelmed by sugar. I usually toss in some cinnamon for a cozy touch, because nothing says fall like that warm spice.
These bars are great for a casual get-together or just when you want to brighten up a regular day with something sweet. I like to serve them a bit warm with a scoop of vanilla ice cream on top — it’s like a tiny celebration in every bite. Plus, they keep well, so making a batch means I can enjoy them for days!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here to control the salt level, especially with the salted caramel. You can use salted butter but skip or reduce added salt in the crust.
Apples: Granny Smith apples are my favorite for their tartness and firmness, but Fuji or Honeycrisp work well too. Look for firm apples so they hold texture after baking.
Sugar: Both granulated and brown sugars add flavor — brown sugar brings a mild molasses note. If you want a healthier option, substitute coconut sugar in equal amounts.
Heavy cream: This gives the caramel smoothness. For a lighter version, you could use half-and-half but the caramel will be less rich.
Flaky sea salt: This finishing touch offers a crunchy, salty contrast. Use regular coarse salt if needed, but flaky salt feels special and looks pretty.
How Can I Make Perfect Salted Caramel Without Burning It?
Making salted caramel might feel tricky because sugar can burn quickly. Here’s what helps me:
- Use a heavy-bottomed pan to distribute heat evenly.
- Keep constant stirring once the sugar melts to avoid clumps or burning.
- Watch for color change: deep amber means perfect caramel — don’t wait too long!
- When adding butter or cream, do it slowly and carefully to avoid splattering.
- If you overcook and it hardens, start over—caramel can be unforgiving but worth the effort.
Patience is key here! Once you get a silky caramel, it’s a wonderful reward that lifts the whole dessert.
Equipment You’ll Need
- 9×13 inch baking pan – perfect size for making bars and easy to cut into squares.
- Mixing bowls – you’ll use a couple for the crust and apple filling; having a few helps with prep.
- Medium saucepan – essential for making the salted caramel smoothly and evenly.
- Wooden spoon or heatproof spatula – great for stirring the caramel without melting or scratching.
- Sharp knife and cutting board – to peel and slice the apples thinly and evenly.
- Measuring cups and spoons – to get your ingredients just right for perfect balance.
Flavor Variations & Add-Ins
- Swap apples for pears or a mix of apples and pears for a softer, sweeter fruit layer.
- Add chopped walnuts or pecans to the streusel topping for a nice crunch and nutty flavor.
- Mix in a pinch of ground nutmeg or ginger with the cinnamon to warm up the spice notes.
- Drizzle white chocolate over the cooled bars for extra sweetness and a pretty finish.
Salted Caramel Apple Bars
Ingredients You’ll Need:
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Apple Filling:
- 3 large apples (Granny Smith or your choice), peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
For the Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, diced
- 1/2 cup heavy cream, warmed
- 1 tsp vanilla extract
- 1 tsp flaky sea salt (plus extra for sprinkling)
Optional:
- 1/2 cup finely chopped walnuts or pecans (for topping or mixed into crust)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes baking time, plus cooling time for the bars and caramel. Plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper. In a large bowl, cream the softened butter and sugar together until light and fluffy. Gradually add the flour and salt, mixing until a dough forms. Press about two-thirds of the dough evenly into the bottom of your pan to form the crust. Bake it for 12 to 15 minutes until it’s lightly golden around the edges.
2. Make the Apple Filling:
In a medium bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, cinnamon, lemon juice, and flour so everything is well coated. Then spread this apple mixture evenly over the warm crust you just baked.
3. Bake the Apple Layer:
Bake the apple layer and crust together for 25 to 30 minutes, or until the apples are tender but still hold their shape.
4. Make the Salted Caramel:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Carefully add the diced butter (watch for bubbling), and stir until it’s melted and smooth. Slowly pour in the warm heavy cream while stirring constantly—it will bubble again, so be cautious. Stir in the vanilla extract and sea salt. Remove the caramel from heat and let it cool slightly until pourable.
5. Add the Streusel Topping and Finish Baking:
While the apple layer is still warm, crumble the remaining one-third of your crust dough evenly over the top. If you like, sprinkle chopped walnuts or pecans on top for extra crunch. Bake for another 12 to 15 minutes until the topping is golden brown.
6. Drizzle Caramel and Cool:
Take the bars out of the oven and immediately drizzle the salted caramel sauce over the warm bars. Sprinkle some extra flaky sea salt on top to give a lovely salty-sweet contrast. Let the bars cool completely on a wire rack before slicing.
7. Serve and Enjoy:
Cut the bars into squares and enjoy! They taste amazing on their own or served with a scoop of vanilla ice cream for a comforting dessert treat.
Can I Use Frozen Apples Instead of Fresh?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before mixing with the sugar and spices to prevent a soggy crust.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving to soften the caramel.
Can I Make Salted Caramel in Advance?
Absolutely! You can prepare the caramel ahead of time and store it in the fridge for up to a week. Warm it gently before drizzling over the bars.
What Are Good Substitutes for Heavy Cream in the Caramel?
If you don’t have heavy cream, full-fat coconut milk is a great dairy-free option that adds richness. Half-and-half can also be used but results in a lighter caramel.
