Salted Caramel Apple Pie Bars

Shortbread Crust

  • 2 C. unsalted butter, melted

  • 1 C. granulated sugar

  • 4 tsp. vanilla extract

  • 1 tsp. salt

  • 4 C. all-purpose flour 

Apple Filling

  • 8 large apples, peeled and thinly sliced (1/4 inch thick)

  • ½ C. all-purpose flour

  • ½ C. granulated sugar

  • 4 tsp. ground cinnamon

  • 1/2 tsp. ground nutmeg

Streusel

  • 2 C. old-fashioned oats

  • 1 1/3 C. packed light or dark brown sugar

  • 1 tsp. ground cinnamon

  • 1 C. all-purpose flour

  • 1 C. unsalted butter, cold and cubed

  • Salted Caramel Sauce


Preheat the oven to 350°F. Line the bottom and sides of one of our large baking sheets with parchment paper, leaving enough overhang on all sides. Set aside.

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 25-30 minutes while you prepare the filling and streusel.


Apple Filling:  Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.


Streusel:  Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Set aside.


Remove the crust from the oven. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.


Remove 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). Lift the parchment out of the pan using the overhang on the sides and cut into bars. 


Cut into 20 bars (4 rows by 5 columns). 

Drizzle some salted caramel sauce on top of each. Serve at room temperature.

Yields 20 bars (harvest of solomon’s size tastings approximately 4”x4”)


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