Salted Caramel Apple Bars for Fall are the perfect sweet treat to celebrate the cozy season. These bars combine tender, spiced apples with a buttery crust and a drizzle of rich salted caramel that adds just the right hint of salty sweetness. Every bite is a little reminder of crunchy leaves and crisp air.
I love making these bars when the weather starts to cool down because they warm up the kitchen and make the whole house smell amazing. The salty caramel on top balances out the natural sweetness of the apples so well, and the soft but slightly crumbly texture just feels like a hug on a chilly day. Plus, they’re easy to slice and share, which always makes snack time more fun.
My favorite way to serve these bars is with a scoop of vanilla ice cream or a cup of steaming hot cider. They’re great for sharing at a fall party or just enjoying as a little afternoon treat. If you ever have leftover bars, don’t worry—they taste just as good the next day, which means more cozy moments to look forward to!
Key Ingredients & Substitutions
Apples: Granny Smith and Honeycrisp add the perfect balance of tartness and sweetness. Fuji or Gala apples can work too, just avoid super soft varieties to keep that nice texture.
Butter: Cold, unsalted butter is essential for the crumbly crust and topping. If you want a dairy-free option, use chilled coconut oil or vegan butter sticks.
Flour: All-purpose is best here for the structure. You can swap half with whole wheat for extra flavor but expect a denser crumb.
Caramel Drizzle: Brown sugar and butter create that classic caramel. Heavy cream adds richness, but you can use canned coconut milk for a dairy-free twist.
Sea Salt: Flaky sea salt on top enhances the caramel’s flavor by adding a light crunch and balancing sweetness. Regular table salt works if you don’t have flakes, but use less.
How Do You Make the Perfect Crust and Crumble Topping?
A great crust and topping are what make these bars so special. Using cold butter and not overworking the dough keeps it crumbly, not dense.
- Combine dry ingredients well before adding butter to ensure even texture.
- Cut in the cold butter quickly, using your fingers or a pastry cutter, until the mixture looks like coarse crumbs.
- Press firmly when forming the crust so it bakes evenly but don’t over-press, or it might get tough.
- Reserve some crumb mixture for topping—don’t press this, just sprinkle it evenly over the apple filling.
- Bake the crust first to help it hold up under the juicy apple layer, then add topping before final baking.
Taking these steps will give you a buttery, tender base, with a crunchy, golden crumble on top that balances the soft apples.
Equipment You’ll Need
- 9×13-inch baking pan – the perfect size to get nice, even bars that are easy to cut and share.
- Parchment paper – helps lift the bars out easily without sticking or breaking.
- Large mixing bowl – makes mixing the crust and crumble simple and mess-free.
- Pastry cutter or two forks – great for cutting cold butter into the flour to get a crumbly texture.
- Sharp knife – to slice apples thinly for even cooking and perfect texture.
- Small saucepan – ideal for making the salted caramel drizzle smoothly on the stovetop.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts to the crumble topping for extra crunch and a nutty twist.
- Mix in dried cranberries with the apples for a tangy pop that complements the caramel beautifully.
- Try using pears instead of apples for a softer, sweeter filling that pairs well with cinnamon and caramel.
- Sprinkle ground ginger or cardamom into the apple mixture for a warm, spicy depth perfect for chilly days.
Salted Caramel Apple Bars for Fall
Ingredients You’ll Need:
For the Crust and Crumble:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
For the Apple Filling:
- 4 cups peeled and thinly sliced apples (about 3 medium apples, Granny Smith or Honeycrisp work well)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the Salted Caramel Drizzle:
- ½ cup brown sugar
- ¼ cup unsalted butter
- 3 tbsp heavy cream
- ½ tsp vanilla extract
- ½ tsp sea salt, flaky if possible
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, 12-15 minutes to pre-bake the crust, then 40-45 minutes baking time. Allow additional cooling time for the bars and caramel drizzle to set before slicing, about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Baking Pan and Crust:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper with some extra hanging over the edges — this will help you lift the bars out easily after baking. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it looks like coarse crumbs. Set aside about 1 cup of this mixture for the crumble topping. Press the rest firmly into the bottom of the prepared pan to form an even crust layer. Bake the crust for 12-15 minutes or until lightly golden. Remove from the oven and set aside.
2. Make the Apple Filling and Add Topping:
In a medium bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until all the apples are evenly coated. Spread this apple mixture evenly over the pre-baked crust. Next, sprinkle the reserved crumb mixture evenly over the apples to create the crumble topping.
3. Bake and Prepare Salted Caramel Drizzle:
Bake the bars for 40-45 minutes until the crumble topping is golden brown and the apples are tender when pierced with a fork. While the bars are baking, make your salted caramel drizzle: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring often. Bring to a simmer and cook for about 3-4 minutes, then remove from the heat. Whisk in the heavy cream, vanilla extract, and flaky sea salt until smooth. Let the caramel cool slightly so it thickens but stays pourable.
4. Cool, Drizzle, and Serve:
When the bars come out of the oven, place the pan on a wire rack and let cool completely. Once cooled, use the parchment overhang to lift the bars out onto a cutting board. Drizzle the salted caramel sauce generously over the top. Cut into squares and serve. For an extra special touch, add a scoop of vanilla ice cream or a sprinkle of extra sea salt on top.
Can I Use Frozen Apples for This Recipe?
Yes, you can! Just make sure to thaw and drain them well beforehand to avoid excess moisture that could make the bars soggy.
Can I Make These Bars Ahead of Time?
Absolutely! Prepare and bake the bars, then store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently or enjoy cold.
How Should I Store Leftover Bars?
Keep any leftover bars in an airtight container in the refrigerator. They stay delicious for up to 5 days. Bring them to room temperature or warm slightly before serving.
Can I Use Store-Bought Caramel Sauce Instead of Making the Drizzle?
Yes, store-bought caramel works fine—just choose a good-quality sauce and sprinkle with a little sea salt for that salty-sweet balance.
