Salted Caramel Apple Bars (The Easy 45-Minute Fall Dessert)

Home / Desserts

By Tasty Loom | Ready in 45 minutes | Makes 12 bars

Fall baking season is officially here, and these Salted Caramel Apple Bars are the easiest way to celebrate it. A buttery shortbread crust, a layer of cinnamon-spiced apples, a crunchy oat crumble, and a generous drizzle of warm salted caramel — every bite hits that perfect salty-sweet spot. They taste like the best parts of apple pie and caramel apples had a baby, but they’re way simpler to make (no rolling out pie dough, no candy thermometer). Bake a batch for National Dessert Day on October 14, or pair them with a slice of moist pumpkin bread for the ultimate fall dessert spread.

What You Need

• 1 1/2 cups (190g) all-purpose flour, divided
• 1/2 cup (115g) cold unsalted butter, cubed, divided
• 1/4 cup (50g) granulated sugar
• 1/2 cup (100g) packed brown sugar, divided
• 1/2 cup (50g) old-fashioned rolled oats
• 3 medium apples (about 1 1/2 lb / 680g), peeled, cored, and thinly sliced
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tsp ground cinnamon, divided
• 1/4 tsp salt
• 1/2 cup (120 ml) salted caramel sauce, plus flaky sea salt for finishing

How To Make It

1. Make the crust. Heat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang for lifting. In a bowl, rub together 1 1/4 cups (155g) flour, the granulated sugar, and the salt with half the cold butter until coarse crumbs form. Press firmly and evenly into the pan.
2. Par-bake. Bake the crust 12 minutes, until the edges are just set and pale gold. Leave the oven on.
3. Prep the apples. While the crust bakes, toss the apple slices with the lemon juice, half the brown sugar, and 1 tsp cinnamon until every slice is coated.
4. Make the crumble. In a bowl, combine the remaining 1/4 cup (35g) flour, oats, remaining brown sugar, and 1/2 tsp cinnamon. Cut in the remaining cold butter until pea-sized crumbs form.
5. Layer and bake. Spread the apple mixture evenly over the warm crust, sprinkle the crumble over the top, and bake 30 minutes, until the top is golden and the filling is bubbling at the edges.
6. Caramel finish. While the bars are still warm, drizzle generously with warm salted caramel and sprinkle flaky sea salt. Cool completely in the pan (at least 1 hour) before lifting out and cutting into 12 bars.

Tips & Variations

• Best apples: Honeycrisp and Granny Smith hold their shape and give the best sweet-tart balance. Avoid mealy varieties — they turn to mush.
• Slice them thin: 1/8-inch (3 mm) slices cook through evenly and layer neatly. Thick chunks stay crunchy.
• Clean cuts: Chill the cooled bars 30 minutes and use a sharp knife wiped between cuts for bakery-perfect squares. They make a great Halloween party platter next to bloody red velvet cupcakes.
• No oat crumble? Skip the oats and double the crumble flour — still delicious, just less chewy.
• Make ahead: Bars keep 3 days airtight at room temperature (the crust stays crisp) or 5 days in the fridge. Add the caramel drizzle fresh when serving for the glossiest finish. They pair perfectly with spooky Halloween sugar cookies for a full dessert spread.

Estimated nutrition per bar: ~280 cal | protein 3g | carbs 45g | fat 11g.

What To Bake Next

Join The Tasty Loom Baking Club

Baking is more than just mixing ingredients — it’s about creating memories, sharing delicious moments, and filling your kitchen with the smell of something wonderful. Join the club and get a new recipe in your inbox every week!

Join Bake Club