Apple Crisp Bars

Drizzle of caramel sauce over square of apple crisp bar

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These Apple Crisp Bars are the perfect mash-up of a classic apple crisp and buttery shortbread. It is like a slice of pie repackaged as finger food! They start with a rich, buttery crust that bakes up golden and tender, creating the perfect base for layers of cinnamon-spiced apples and a crunchy oat streusel. And to top it off?! A drizzle of homemade salted caramel sauce takes them over the top.

These bars are the perfect dessert for your next party. Just be sure to make a double batch so that you don't run out too early!

Prep Time30

Cook Time1

Total Time1 30

Course: Desserts

Cuisine: American

Keyword: apple crisp bars, caramel apple bars, salted caramel

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

For the Crust

½ cup butter room temp
¼ cups granulated sugar
2 teaspoons vanilla
½ teaspoon kosher salt
1-¾ cups all-purpose flour

For the Apple Filling

6 large apples peeled, cored and thinly sliced
4 tablespoons all-purpose flour
4 tablespoons granulated sugar
3 teaspoon cinnamon ground
1 teaspoon nutmeg ground

For the Struesel Topping

½ cup old-fashioned whole rolled oats
⅓ cup brown sugar packed
¼ teaspoon cinnamon ground
¼ cup all-purpose flour spooned & leveled
4 tablespoons unsalted butter cold and cubed

For the Caramel Sauce

1 cup granulated sugar
6 Tablespoons butter room temperature, cubed
½ cup heavy cream room temperature
1 teaspoon salt

Instructions

Bake the Shortbread Crust

Preheat the oven to 350º F. Line your 8" x 8" pan with parchment paper and ensure the paper extends over the ends so you can lift the bars out later. Grease the sides of the pan.
In a large mixing bowl, cream the butter and sugar for about 3 minutes, until it is light and fluffy.
Add the vanilla and salt and mix until combined.
Add the flour and mix until the dough is crumbly.
Use your fingers to press the dough into the bottom of the prepared pan. Use a fork to pierce the dough in 1-inch intervals. Bake for 12-14 minutes or until the dough is slightly puffed and browned. Remove from the oven and set aside.

Make the Caramel Sauce

Heat the sugar in a saucepan over medium heat. Constantly stir to keep the sugar from burning. The sugar will start to brown and clumb together. Continue stirring until the sugar melts into a thick, brown liquid.
Add the room-temperature butter and continue stirring until the butter and sugar are incorporated. If the butter separates, remove the pan from the heat and stir quickly to reincorporate it.
Slowly pour in the cream. Continue stirring until everything is well combined. If the caramel sauce starts to bubble too much, remove the pan from the heat and continue stirring until it calms down.
Let the caramel simmer until it reaches 220°F.
Remove the caramel from the heat and stir in the salt. Transfer the caramel to a mason jar and let it cool while you bake the bars.

Make the Apple Filling

In a large bowl, combine the sliced apples, flour, sugar, cinnamon, and nutmeg until the apples are evenly coated.
Layer the apples on top of the warm crust. Be sure to pack them in tightly and press down firmly so that they all fit. Set aside while you work on the streusel topping.

Make the Streusel Topping

In a large mixing bowl, whisk together the oats, brown sugar, cinnamon, and flour.
Using a pastry blender or fork, cut in the chilled butter until you get a very course crumble.
Sprinkle the apples with an even layer of the streusel and bake for 35–40 minutes or until the streusel is golden brown and the apple filling is starting to bubble.
Remove the bars from the oven and let them cool before placing them in the fridge for a few hours, or overnight.
Once the bars are completely cooled, use the flaps of the parchment paper to pull out the bars and slice into smaller squares.
Drizzle the caramel sauce over the apple crisp bars and enjoy!

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