Apple Pie Bars

Ingredients

• 200 g (1 cup)granulated white sugar
• 70 g (5 tbsp)salted butter, softened
• 120 ml (½ cup)double cream, at room temperature
• 1 tspvanilla
• ¼–½ tspsalt
• 112 g (½ cup)unsalted butter, softened
• 55 g (¼ cup)packed brown sugar
• 67 g (⅓ cup)granulated white sugar
• 1 tspvanilla
• 188 g (1½ cups)plain flour, spooned and levelled
• ¼ tspsalt
• 6 tbspunsalted butter, softened
• 110 g (½ cup)packed brown sugar
• 94 g (¾ cup)plain flour, spooned and levelled
• ¼ tspsalt
• ½ tspground cinnamon
• 700 g (5 cups)apples, peeled and diced into 1.3 cm pieces (about 4 large apples)
• 140 g (½ cup)salted caramel sauce
• 2 tspground cinnamon
• ½ tspground nutmeg
• ¼ tspground allspice
• ½ tspground ginger
• ⅛ tspground cloves

Instructions

1. 1

   Melt the sugar

   For the salted caramel, put the granulated sugar in a large saucepan over medium-low heat. It will crystallise before melting and turning golden; when most has melted but a few crystals remain, lower the heat to low to prevent the melted sugar burning. This takes about 20 minutes.

2. 2

   Add the butter

   As soon as all the sugar has melted and turned golden, add the butter and stir quickly until incorporated.

3. 3

   Stir in cream

   Pour in the cream and stir briskly to combine. If the butter or cream begins to separate, raise the heat to medium-low and stir vigorously until the mixture comes together; this can happen if they are not at room temperature.

4. 4

   Season the caramel

   Stir in the salt and vanilla.

5. 5

   Cool the caramel

   Let the caramel simmer over low heat for 2–3 minutes, then take it off the heat and leave it to cool completely before using.

6. 6

   Prepare the tin

   For the shortbread crust, heat the oven to 190°C (375°F). Grease a 23 cm square metal baking tin and line its base and two sides with baking parchment.

7. 7

   Cream the sugars

   Put the butter, brown sugar, granulated sugar and vanilla in a large bowl. Beat with an electric hand mixer on high until pale and fluffy, about 2 minutes.

8. 8

   Mix the dough

   Add the flour and salt. Mix on low until combined; the mixture will be crumbly.

9. 9

   Press the crust

   Press the dough evenly into the base of the prepared tin.

10. 10

    Bake the crust

    Bake for 12–15 minutes, until lightly golden, then leave it to cool.

11. 11

    Cream the topping

    While the crust bakes, make the streusel. In a medium bowl, beat the butter and brown sugar on high until light and fluffy, about 2 minutes.

12. 12

    Make the crumbs

    Add the flour, salt and cinnamon, then mix on low until large, coarse crumbs form.

13. 13

    Chill the streusel

    Put the streusel in the freezer while you prepare the apple filling.

14. 14

    Coat the apples

    Put the apples, caramel sauce and spices in a large saucepan. Stir until the apples are coated.

15. 15

    Cook the filling

    Cover and cook over medium heat for 16–20 minutes, until the apples are tender. Stir occasionally so they heat evenly.

16. 16

    Cool the filling

    Remove the pan from the heat and leave the apple mixture to cool for 10 minutes.

17. 17

    Heat the oven

    Heat the oven to 190°C (375°F).

18. 18

    Assemble the bars

    Spread the cooked apple mixture over the shortbread crust, then scatter the streusel over the apples.

19. 19

    Bake the bars

    Bake for 30–35 minutes, until the top is lightly golden.

20. 20

    Cool and serve

    Leave the tin on a wire rack until the bars are completely cool, about 2 hours. Cut into 16 bars and drizzle with caramel sauce. Serve with vanilla ice cream or on their own.

What are apple pie bars?

Apple pie bars take the familiar American apple pie flavours and arrange them in a tray-bake form: a shortbread base, spiced fruit and a crumbly topping. The layered format makes them straightforward to portion and serve without shaping or crimping pastry.

This version uses caramel with the apples and in the finishing drizzle, while cinnamon and warming spices flavour the filling. The firm crust and crumb topping give the soft fruit a contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 4g protein, 53g carbs, 16g fat.

The apples and sugars contribute most of the carbohydrate, while butter, cream and caramel supply much of the fat; the flour adds further carbohydrate. There is some protein from the dairy and flour, but it is not a protein-focused dessert. Serve a bar with plain yoghurt or alongside a meal with a source of protein to make the overall plate more balanced.

Building the shortbread base

Creaming the butter with both sugars and vanilla first helps make the crust mixture cohesive. Once the flour and salt go in, mix only until combined; the dough is meant to look crumbly rather than smooth.

Press it into an even layer so it bakes at a consistent rate. The base is ready when its surface is lightly golden, then it needs to cool before the filling is added.

Getting the caramel right

Sugar: Let it melt gradually over medium-low heat, lowering the heat further when most of it has melted. The golden colour is a useful cue, but keep a close eye on the pan as the sugar can burn once melted.

Dairy: Adding softened butter and room-temperature cream helps the ingredients combine. If the mixture starts to separate, the method calls for raising the heat to medium-low and stirring vigorously.

Cooking the apples

Cut the peeled apples into pieces about 1.3 cm across so they cook through in the stated 16–20 minutes. Stir the covered pan from time to time to help the fruit heat evenly.

Tenderness: Check that the apple pieces have softened before taking the pan off the heat. A short 10-minute rest lets the filling cool a little before it goes onto the crust.

Keeping the streusel coarse

Mix the streusel ingredients only until large, coarse crumbs form; working it too long can make the topping finer and more uniform. Chilling it in the freezer while the filling cooks helps keep the crumbs distinct for assembly.

Scatter the crumbs over the fruit rather than pressing them down. The finished top should be lightly golden after 30–35 minutes in the oven.

Allowing time to cool

The bars need about 2 hours on a wire rack to cool completely in the tin. That wait helps the layers settle, making it easier to cut neat squares.

The total time is 240 minutes, so plan the cooling time as part of the recipe rather than treating it as an optional pause. Add the caramel drizzle after cutting, just before serving.

Serving the bars

Serve the bars as they are for a sweet snack or dessert, or add vanilla ice cream as suggested. The cool, creamy accompaniment works well with the spiced apples and caramel.

For a tidy finish, cut the fully cooled slab into 16 bars and drizzle each portion with caramel sauce. If serving later, keep the drizzle separate until just before serving.

Recipe notes & tips

• Use a metal 23 cm square tin as specified for the shortbread crust.
• Bring the butter and cream to room temperature before making the caramel.
• Lower the heat once most of the sugar has melted so the caramel does not burn.
• Cut the apples into evenly sized pieces of about 1.3 cm for more even cooking.
• Use the full cooling time before slicing if you want the layers to hold together.
• Keep any finishing caramel drizzle until just before serving.

Variations

• Change the apples: Use a mix of apple varieties for a different balance of sweetness and tartness.
• Adjust the spice: Reduce or omit an individual spice to suit your preference.
• Serve with ice cream: Add a scoop of vanilla ice cream alongside each bar.
• Skip the drizzle: Leave off the extra caramel topping for a less saucy finish.
• Make smaller pieces: Cut the cooled slab into more than 16 squares for bite-sized portions.

Common mistakes to avoid

• Heating the sugar too quickly: Keep it over medium-low heat and turn it down to low as most of it melts.
• Leaving the caramel unattended: Watch for golden colour and remove it from the heat after its brief simmer.
• Overmixing the crust: Stop as soon as the flour and salt are combined so the dough stays crumbly.
• Using large apple pieces: Cut them to about 1.3 cm so they can become tender during the stated cooking time.
• Skipping the streusel chill: Keep the crumbs in the freezer while you make the filling.
• Cutting the bars warm: Let them cool completely in the tin, about 2 hours, before slicing.

How to store

Keep cooled bars in an airtight container in the fridge for up to 4 days. Reheat individual portions briefly in the microwave, or serve chilled; add caramel drizzle just before serving.

Frequently asked questions