Easy Caramel Apple Bars Recipe

Introduction

These Easy Caramel Apple Bars combine a buttery crumb crust with tender, spiced apples and luscious caramel. Perfect for fall or any time you crave a sweet, comforting treat that’s simple to make.

Ingredients

• Nonstick cooking spray
• 2 sticks (8 ounces) unsalted butter, softened
• 1/2 cup (107g) light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups (300g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 large apples (about 14 ounces total), cored, peeled, and sliced thin
• 1 tablespoon cornstarch
• 2 teaspoons apple pie spice
• 1 (13.4-ounce) can dulce de leche or high-quality jarred caramel sauce (just over 1 cup), divided

Instructions

1. Step 1: Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving excess over two sides for easy lifting later.
2. Step 2: In a large bowl, beat softened butter, brown sugar, salt, and cinnamon with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add flour and baking powder; mix on low until crumbly, about 30 seconds. Scrape the bowl to fully incorporate butter.
3. Step 3: Transfer 2/3 of the dough (about 2 1/2 cups or 430g) into the pan and press evenly to form the crust. Reserve remaining dough for topping. Bake crust for 15 minutes.
4. Step 4: While crust bakes, toss apple slices with cornstarch and apple pie spice. Stir in 2/3 cup of dulce de leche until well coated.
5. Step 5: Remove crust from oven. Spread apple and caramel filling evenly over crust. Crumble reserved dough over filling. Return pan to oven and bake 30 to 35 minutes, until topping is lightly browned.
6. Step 6: Cool bars in the pan about 1 hour. Run a spatula around edges to loosen. Lift bars out using parchment paper.
7. Step 7: Warm remaining 1/3 cup dulce de leche in the microwave in 15-second bursts until drizzling consistency. Drizzle over bars, then slice and serve.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweet caramel.
• For extra crunch, sprinkle chopped walnuts or pecans on top before baking.
• To make cutting easier, chill bars completely before slicing.

Storage

Store sliced bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze bars for up to 3 months. Thaw in the refrigerator before serving. Reheat gently if desired to soften the caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of dulce de leche?

Yes, high-quality jarred caramel sauce works well as a substitute for dulce de leche in this recipe.

Can I make these bars ahead of time?

Absolutely. Prepare the bars a day ahead and store them refrigerated. They actually taste great the next day once flavors meld together.

Easy Caramel Apple Bars Recipe

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★★★★★

4.6 from 77 reviews

These Easy Caramel Apple Bars combine a buttery crumb crust with tender, spiced apple slices and rich caramel sauce for the perfect autumnal treat. The bars feature a crisp base, a luscious caramel apple filling, and a crumbly topping, all baked to golden perfection and finished with a drizzle of dulce de leche. Ideal for a cozy dessert or a special snack, these bars are simple to make and wonderfully satisfying.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the crust and crumb topping

• Nonstick cooking spray
• 2 sticks (8 ounces) unsalted butter, softened
• 1/2 cup (107g) light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups (300g) all-purpose flour
• 1 1/2 teaspoons baking powder

For the filling and topping

• 2 large apples (about 14 ounces total), cored, peeled, and sliced into thin slices
• 1 tablespoon cornstarch
• 2 teaspoons apple pie spice
• 1 (13.4-ounce) can dulce de leche or high-quality jarred caramel sauce (just over 1 cup), divided

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving excess hanging over two sides for easy removal later.
2. Make the dough: In a large mixing bowl, beat the softened butter, light brown sugar, kosher salt, and ground cinnamon on medium-high speed with a hand mixer until the mixture is light and fluffy, about 2 minutes. Add the all-purpose flour and baking powder and mix on low speed just until a crumbly dough forms, approximately 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is well combined.
3. Bake the crust: Transfer about two-thirds of the dough (roughly 2 1/2 unpacked cups or 430 grams) to the prepared baking pan. Press it evenly into the bottom to form a crust. Reserve the remaining dough for the topping. Bake the crust in the preheated oven for 15 minutes to set.
4. Prepare the caramel apple filling: While the crust bakes, toss the thinly sliced apples with the cornstarch and apple pie spice until evenly coated. Stir in 2/3 cup of the dulce de leche or caramel sauce until well combined. Set this filling aside until the crust finishes baking.
5. Assemble and bake the bars: Remove the par-baked crust from the oven. Carefully spread the caramel apple filling evenly over the crust. Crumble the reserved dough over the filling to create the topping. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the crumble topping is lightly browned and crisp.
6. Cool the bars: Take the pan out of the oven and run a small offset spatula or butter knife along the edges not covered by parchment paper to loosen the bars. Allow the bars to cool completely in the pan for about 1 hour to set properly.
7. Drizzle with dulce de leche: Once cooled, carefully lift the bars out of the pan using the parchment paper sling. Warm the remaining 1/3 cup of dulce de leche in the microwave in 15-second bursts until it is thin enough to drizzle. Use a spoon to drizzle the caramel over the tops of the bars evenly.
8. Serve and store: Slice the bars into portions and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for long-term storage.

Notes

• Peeling the apples ensures a tender texture in the filling, but you can leave the peel on for added fiber and color if preferred.
• Use a tart apple variety like Granny Smith for a balanced sweet-tart flavor.
• If you don’t have apple pie spice, substitute with a mix of cinnamon, nutmeg, and allspice.
• Make sure to cool the bars completely before drizzling with dulce de leche to prevent it from melting into the bars.
• These bars can be made ahead and kept refrigerated; bring to room temperature before serving for best taste.

Keywords: caramel apple bars, caramel apple dessert, apple crumble bars, easy fall dessert, dulce de leche dessert