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These Salted Caramel Apple Pie Bars are an absolute winner! Picture a buttery shortbread crust topped with layers and layers of spiced apple filling, crunchy streusel and a general drizzle of Salted Caramel Sauce!
These Apple Pie Bars with Salted Caramel Sauce are almost better than apple pie, and definitely easier to make!
Man, we´ve got some serious streusel going on on top of these sweet and salty Apple Pie Bars of delight.
Being German I go crazy over all things streusel and these apple pie bars have not only plenty of those but these cinnamon-spiced brown sugar & oats streusel also happens to be the best ones I´ve eaten in a long time! Or even ever?
And if that all wasn´t enough already we drizzle a generous amount of salted caramel on top of our crunchy brown sugar streusel. This takes our Apple Pie Bars to a whole other level.
Believe me: Everyone will come back to the kitchen for seconds. Be prepared and consider doubling the recipe.
Tips for making Salted Caramel Apple Pie Bars:
- The salted caramel can be prepared well in advance! For the salted caramel sauce needed for this recipe, I`ll send you over to my never fail salted caramel sauce! Everyone should have a jar of that stuff in the fridge anyways!
- This recipe is for an 8-inch square pan. I doubled the recipe and made a big batch! Feel free to do the same.
- You can make these Apple Pie Bars ahead of time and freeze them for up to 3 months. Just defrost them in the fridge overnight and they are good to eat!
Believe me, these Salted Caramel Apple Pie Bars are out of this world and so easy and rewarding to make! Bake them and watch them disappear in no time!
★ Did you make and love this Apple Pie Bars recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Salted Caramel Apple Pie Bars
For the crust
- 1/2 cup cup unsalted butter 115g, melted
- 1/4 cup granulated sugar 50g
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour 125g
For the apple filling
- 2 - 3 large apples peeled and thinly sliced
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1,5 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Streusel topping
- 1/2 cup oats 40g
- 1/3 cup brown sugar 70g
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup all-purpose flour 30g
- 1/4 cup butter 60g, cold and cubed
Preheat the oven to 300°F (150°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper and set aside.
Make the crust
Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
Make the apple filling: Combine the sliced peeled apples, flour, sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Make the streusel: Whisk the oats, salt, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and turn the oven up to 350°F (180°C). Evenly layer the apples on top of the warm crust layering them tightly and pressing them down to fit. Sprinkle the apple layer with your streusel and bake for about 30–35 minutes until the streusel is golden brown.
Remove the bars from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours or overnight. Now you can cut them into about 12 larger bars. Once cut feel free to drizzle as much salted caramel sauce on top of each bar as you please.
The recipe is for an 8-inch square pan. I doubled the recipe and made a big batch! Feel free to do the same.
You can make these ahead of time and freeze them for up to 3 months. Just defrost them in the fridge overnight and they are good to eat!
die sehen richtig lecker aus!
Welche Haferflocken nehmen Sie. Zarte oder kernige? Liebe Grüße Elisabeth