Pin Buttery cookie bars layered with tender spiced apples and rich caramel, finished with a crumbly topping—perfect for autumn gatherings or a decadent treat any time of year.
I first made these caramel apple layer bars for a family fall festival, and they disappeared before I could get a second piece. The sweet aroma that filled the kitchen while baking is a favorite memory every autumn.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (225 g)
- Light brown sugar, packed: 1 cup (200 g)
- Granulated sugar: 1/4 cup (50 g) for base, 1/4 cup (50 g) for apples
- Large egg: 1
- Pure vanilla extract: 2 teaspoons
- Granny Smith apples, peeled, cored, diced: 3 medium
- Lemon juice: 1 tablespoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Soft caramel candies, unwrapped: 1 cup (240 g)
- Heavy cream: 2 tablespoons
Instructions
- Prepare Baking Pan:
- Preheat the oven to 350°F (180°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugars:
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2, 3 minutes.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until combined.
- Combine Wet and Dry:
- Gradually mix in the dry ingredients just until incorporated. Do not overmix.
- Divide Dough:
- Reserve 1 cup of dough for the crumble topping. Press the remaining dough evenly into the bottom of the prepared pan.
- Prepare Apple Filling:
- In a separate bowl, toss diced apples with sugar, lemon juice, cinnamon, and nutmeg.
- Layer Apples:
- Spread the apple mixture evenly over the cookie base.
- Make Caramel:
- In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 20-second increments, stirring until smooth and pourable.
- Add Caramel:
- Drizzle the melted caramel evenly over the apples.
- Finish Topping:
- Crumble the reserved dough evenly over the top.
- Bake:
- Bake for 40, 45 minutes, or until the top is golden and the caramel is bubbling.
- Cool and Serve:
- Cool completely in the pan before lifting out and slicing into bars.
Pin We get requests for these cookie bars every autumn gathering—they have become a sweet tradition in our home, especially when served warm with vanilla ice cream after apple picking adventures.
Required Tools
9x13-inch baking pan, electric mixer, mixing bowls, measuring cups and spoons, microwave-safe bowl, parchment paper, spatula
Nutritional Information (per serving)
Calories: 285, Total Fat: 13 g, Carbohydrates: 41 g, Protein: 2 g
Recipe Variations
Switch pears for apples to create a new flavor profile, or add a pinch of flaky salt for a salted caramel twist.
Pin For a decadent finish, enjoy these bars slightly warmed with a scoop of ice cream. One bite delivers the comfort of fall in every layer.
Recipe Q&A
- → Can I use other apples besides Granny Smith?
Yes! While Granny Smith brings tartness, you can substitute any firm apple for this layered treat. Adjust sugar for sweeter varieties.
- → How do I ensure the crumble topping stays crisp?
Reserve part of the dough before baking and sprinkle it evenly on top. Bake until golden for a crisp, buttery finish.
- → Is there a way to make the caramel sauce from scratch?
Absolutely. Combine sugar, butter, and cream in a saucepan, cooking until thickened, then use as the caramel layer instead of candies.
- → Can the bars be made ahead?
Yes, prepare up to two days ahead. Cool, slice, and store in an airtight container, or refrigerate for longer freshness.
- → Are these bars suitable for a vegetarian diet?
Yes, all ingredients including butter and caramel are vegetarian-friendly. Always check caramel labels for additives.
- → What’s the best way to serve these bars?
Serve at room temperature or slightly warmed. A scoop of vanilla ice cream makes a great pairing for dessert.