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Caramel Apple Pie Shortbread Bars

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These caramel apple pie shortbread bars combine all the best parts of a classic apple pie—spiced apples, gooey caramel, and buttery shortbread—into an easy, hand-held dessert. Perfect for gatherings or cozy nights in, they’re simple to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • 3 medium apples (about 400g), peeled, cored, and diced
  • 2 tbsp (30g) granulated sugar
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 2 tsp lemon juice
  • 1/2 cup (120ml) thick caramel sauce (store-bought or homemade)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (55g) unsalted butter, cold and cubed
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Optional: 1/3 cup (35g) chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy (about 2-3 minutes). Add 2 cups flour, 1/4 tsp salt, and 1 tsp vanilla extract (if using). Mix until a soft, crumbly dough forms.
  3. Press the dough evenly into the bottom of the prepared pan. Smooth with the bottom of a measuring cup. Bake for 15 minutes, until edges are just starting to turn golden.
  4. While the base bakes, toss diced apples with 2 tbsp sugar, 1 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp salt, and 2 tsp lemon juice in a bowl.
  5. In another bowl, combine 1/2 cup flour, 1/4 cup cold butter, 1/4 cup brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Use your fingers or a pastry cutter to mix until pea-sized clumps form. Stir in nuts if using.
  6. Remove the base from the oven. Layer the apple mixture evenly over the crust. Drizzle with 1/2 cup caramel sauce. Sprinkle the crumble topping over everything.
  7. Return the pan to the oven and bake for 35–40 minutes, or until the top is golden brown and caramel is bubbling at the edges.
  8. Let the bars cool completely in the pan (at least 1 hour, preferably 2). Lift out using the parchment and cut into squares or bars.
  9. Serve at room temperature or slightly warmed, optionally topped with vanilla ice cream. Store leftovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days.

Notes

For gluten-free bars, substitute all-purpose flour with a cup-for-cup gluten-free blend or almond flour (texture will be more delicate). For dairy-free, use plant-based butter and coconut caramel sauce. Dice apples evenly for best texture, and don’t overmix the crumble. Cool bars completely before slicing for clean edges. Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Bars can be frozen for up to 2 months.

Nutrition

Keywords: caramel apple pie bars, shortbread bars, apple dessert, fall baking, easy apple bars, crumble bars, homemade apple pie bars, caramel dessert, potluck dessert, Thanksgiving dessert

Find it online: https://realityeats.com/caramel-apple-pie-shortbread-bars-easy-homemade-crumble-recipe/