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Easy caramel apple bars in a stack on a plate.
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Easy Caramel Apple Bars

Buttery shortbread topped with tender caramel apples and oats, these Easy Caramel Apple Bars are the perfect cozy fall dessert for any occasion!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 squares
Calories 181kcal
Author Samantha Pickthall

Ingredients

Shortbread Base

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 113 g (1 stick / 1/2 cup) unsalted butter, cold from the fridge

Caramel Apple Topping

  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar, lightly packed
  • 1/4 cup pure maple syrup
  • 2 Tbsp heavy cream/thickened cream
  • 3 cups (3 large) apples, Gala or Granny Smith
  • 1/4 cup old-fashioned whole rolled oats, for sprinkling
US Customary - Metric

Instructions

  • Preheat Oven: Preheat oven to 356ºF (180ºC).
  • Line Tin: Line an 8x8-inch (20cm x 20cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • Blend Ingredients: Place flour, sugar, and butter into a food processor. Blend until mixture resembles a loose crumb.
  • Press: Firmly press crumb mixture into lined pan using the back of a spoon or flat-bottomed cup.
  • Bake Base: Bake for 20 minutes until edges are lightly golden.
  • Rest Base: Remove from oven and let sit for 5 minutes while preparing the topping.
  • Prepare Apples: Peel, core, and slice apples into even wedges.
  • Combine Ingredients: In a medium pot, add butter, brown sugar, maple syrup, and cream.
  • Warm Mixture: Place over low heat until butter melts, stirring occasionally. Do not allow to boil.
  • Boil: Increase heat to high and bring mixture to a boil. Boil for 2 minutes, stirring to prevent burning.
  • Add Apples: Turn off heat and stir in sliced apples (and a pinch of salt if desired).
  • Spread Topping: Pour evenly over pre-baked base.
  • Add Oats: Sprinkle oats over the apples.
  • Bake Again: Return to oven and bake 25–30 minutes until topping bubbles and turns golden.
  • Cool: Remove from oven, cool in pan for 1 hour.
  • Slice: Lift out using parchment overhang, transfer to rack, cool completely, and slice into bars.

Video

Notes

Store: Keep in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
Freeze: Freeze bars in a sealed container, separated with parchment paper, for up to 2 months.
Thaw/Reheat: Thaw overnight in fridge. Serve chilled or reheat lightly in the oven before serving.

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 5mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg