If you want to have a sweet and tangy Fall treat, you can make these caramel apple bars that are so delicious and easy to make with my homemade caramel sauce recipe!
Last year I’ve shared my Apple Pie Bars recipe which is one of my popular posts. Today I bring the sweet and tangy flavor with Golden Smith apples and caramel sauce. I use the same mixture for the crumbles and the crust. The filling is spiced with Fall flavors and mixed with caramel sauce.
Ingredients for Caramel Apple Bars
Crust and Crumbles
- All-purpose flour
- Rolled oats
- Sugar
- Cinnamon
- Butter
Filling
- Apples-I use Granny Smith which goes perfect with my caramel sauce
- Flour-thickens the filling
- Sugar-I use just a little
- Cinnamon and nutmeg-always perfect with apples
- Homemade caramel sauce-I use ⅔ of the sauce in the filling and ⅓ to drizzle over the bars.
Why You Should Try These Apple Caramel Bars
- If you enjoy sweet and tangy desserts, this simple Fall recipe is for you.
- You’ll enjoy this recipe if you like the combination of soft and crunchy, (soft filling and crunchy crumbles).
- If you want to make an easy and delicious Fall Treat with the same dough for the crust and crumbles, you should try these bars.
How To Store Caramel Apple Bars
You can keep these bars in an airtight container in the fridge up to 4 days or freeze up to 3 months.
How to Make Caramel Apple Bars
If you don’t have caramel sauce, start with my homemade caramel sauce recipe dry method. It takes only 10 minutes to make. Let it cool and set aside. You can also check how to make caramel sauce post for the wet method. If you already have your caramel sauce, then remove it from the fridge so it will be in a pourable consistency. You can hasten this step by putting it over low-medium heat and stirring.
Next place the rolled oats, flour, sugar and cinnamon in a medium bowl and stir with a spoon or a spatula. Add the melted butter and stir.
Then place ⅔ of the mixture into 8 inch (20cm) square oven-proof dish that is greased and lined with parchment paper, about 2 inches(5 cm) of overhang on each side. You can use your hand or a spoon to press the mixture to the dish.
Next place the chopped apples in a medium bowl. Sprinkle the nutmeg and cinnamon, add the sugar and flour, stir until all combined well with a spoon or spatula.
Pour ⅔ cup (200 grams) of caramel sauce over the apple mixture and stir with a spoon/spatula. Then place this mixture over the dough and sprinkle ⅓ dough over the apples, gently press so the dough sticks to the apples.
Please note that these apples don’t leave any juice so I pour the caramel sauce while the apples are in the bowl. If you are planning to use another apple variation and it leaves the juice, first put the apples over the dough, leaving the excess juice in the bowl, and pour the caramel sauce over the apples in the oven-proof dish.
Bake for almost 45 minutes until the crumbles are golden brown and the apple mixture is bubbly(you’ll see this from the top sides of the dish).
Let it cool at room temperature for almost 1,5 hours and stay in the fridge for 2 hours or until firm enough to cut into pieces. Then cut into 16 squares. Drizzle ⅓ of the caramel sauce over the bars.
I like to keep these bars at room temperature for some time after I remove them from the fridge. That way you can feel how soft and moist the filling is. You can also warm these bars in the oven for a couple of minutes.
Enjoy!
Other Fall Recipes You May Enjoy!
- Puff Pasty Apple Turnovers
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Crumble Muffins
- Dried Apples
- Soft Cinnamon Cookies
I love hearing from you! 🙂 If you try my Caramel Apple Bars or my other recipes please leave a comment and give a star rating!
If you want to have a sweet and tangy Fall treat, you can make these caramel apple bars that are delicious and easy to make with my homemade caramel sauce recipe!
- 140 g (1 cup) all-purpose flour (dip and sweep)*
- 130 g (1 and 1/3 cup) rolled oats
- 105 g (1 cup) granulated sugar
- 1 teaspoon ground cinnamon
- 150 g(2/3 cup) unsalted butter, melted
- 450 g (3 cups) cored, peeled chopped apples into small cubes
- 14 g (1 tablespoon) granulated sugar
- 20 g (2 tablespoons) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
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Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
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First, make my homemade caramel sauce recipe** if you don't already have at home. It takes only 10 minutes to make. Let it cool and set aside. If you already have your caramel sauce, then remove it from the fridge so it will be in a pourable consistency. You can hasten this step by putting it over low-medium heat and stirring.
-
Put the rolled oats, flour, sugar and cinnamon in a medium bowl and stir with a spoon or a spatula. Add the melted butter and stir. Set aside the mixture.
-
Place the chopped apples in a medium bowl. Sprinkle the nutmeg and cinnamon, add the sugar and flour, stir until all combined well with a spoon or spatula.
-
Pour ⅔ cup (200 grams) of caramel sauce over the apple mixture and stir with a spoon/spatula.***
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Place ⅔ of the mixture into the dish. You can use your hand or a spoon to press the mixture to the dish.
-
Place caramel-apple mixture over the dough and sprinkle ⅓ dough over the apples and gently press so the dough sticks to apples.
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Bake for almost 45 minutes until the crumbles are golden brown and the apple mixture is bubbly(you’ll see this from the top sides of the dish).
-
Let it cool at room temperature for almost 1,5 hours and stay in the fridge for 2 hours or until firm enough to cut into pieces. Then cut into 16 squares. Drizzle ⅓ of the caramel sauce over the bars. I like to keep these bars at room temperature for some time after I remove them from the fridge. That way you can feel how soft and moist the filling is. You can also warm these bars in the oven for a couple of minutes. Enjoy!
*You can click here for dip and sweep method if you use cup measurements.
**If you prefer you can check my how to make caramel sauce post to use the wet method.
***Please note that these apples don’t leave any juice so I pour the caramel sauce while the apples are in the bowl. If you are planning to use another apple variation and it leaves the juice, first put the apples over the dough, leaving the excess juice in the bowl, and pour the caramel sauce over the apples in the oven-proof dish.
This is the knife I used to cut the apple pie bars.
This is the measuring cup set I used for the baking conversion chart.
The calorie information above is an estimate that is provided by an online nutrition calculator.
