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I made this last night for a family party, and it was a hit! Seriously one of the best desserts I have ever made.
Gilliane
Question. š
A thick, soft brown sugar crust sandwiching a heaping apple layer that is drizzled with homemade caramel: you down widat?
It’s been way too long since I made dessert. And WHO EVEN SAYS THAT. Not me, normally. And these apple crisp bars are my current vice.
For the majority of my life, I’ve been basically a walking sweet tooth. But the truth of the matter is that something happened to me after going sugar free for a period of time. I just don’t need the after-dinner dessert the same way I used to.
So here’s the miracle of the moment: even though my epic sweet tooth has sort of abandoned me in the last few years, and even though I’m not one to normally choose an apple dessert (just gimme the chocolate already), these bars with their caramely apple layer tucked in by a brown sugar-y crust on both sides absolutely rocked my world in the best possible way.
And then weeeeird things started happening. Like one night, out of nowhere, I found myself eating not one not two but many manyĀ of these apple crisp bars, and not only that but they were – wait for it – cold out of the fridge. COLD out of the fridge. It doesn’t even work – Ā where’s the a la mode version with melty ice cream?! This is a fall food crime.
But I’m here to tell you – cold straight out of the fridge.Ā Rules were made to be broken.
These bars are a combination of a few things like my Grandma’s apple pan pie and my Grandma’s apple crisp (hi grandma!) and my favorite caramel chocolate bars and a new pumpkin bars recipe with caramel that I made earlier this year – yes, earlier – judge me, go ahead. Basically it’s a combination of all the good desserts of my life.
This is my jam on so many levels.
Brown sugar crust, paper thin apples, buttery caramel sauce… hop to. šššš
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Addicting Caramel Apple Crisp Bars
- Total Time: 55 minutes
- Yield: 12 large bars or 16–18 smallish bars 1x
Description
These layered bars are so simple! Loaded with homemade caramel and apples. Caramely apple layer tucked in by a brown sugar-y crust on both sides.
Ingredients
For the Crust
- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups flour (see notes)
For the Filling
- 4 small apples
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup cream or half and half
- 1/4 cup sugar
Instructions
- Crust: Preheat the oven to 350 degrees. Beat the butter and brown sugar with electric mixers until creamy. Add the cinnamon, salt, baking soda, and flour. The mixture should be crumbly. Set aside one cup of the mixture; press the rest into a 9×13 baking sheet lined with parchment paper. Bake for 12 minutes.
- Filling: Quarter the apples and scoop out seeds/core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible). Melt the butter in a saucepan. Add both types of sugar; when the sugar is incorporated and the mixture is JUST about to start bubbling, add the cream and stir until a creamy sauce forms. It should coat the back of a spoon.
- Assembly: When the crust is done, arrange the apples in an even layer over the crust and pour the caramel over the top. Sprinkle with remaining crust crumbles from step one. Sprinkle with turbinado sugar for sparkle and crunch. Bake for 30-35 minutes. Remove from oven, lift out of the pan using the edges of the parchment paper, and allow to cool for 10-15 minutes. Cut and serve.
Notes
When measuring the flour, I usually just scoop my measuring cup right into the bag. If you are normally more precise with the spoon-measuring, you might need a little more flour to make up for the difference. Just look at the texture – if the dough forms crumbles, you’re good.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: fall dessert, apple dessert, apple crisp, apple crisp bars, dessert bars
This recipe looks absolutely delicious! I can’t wait to try making these caramel apple crisp bars this weekend. The combination of flavors sounds so inviting, and I love how youāve made it seem easy to follow. Thank you for sharing! šš¬
Do you put 1/4 cup of brown sugar and 1/4 cup white sugar in the sauce for the filling? Because the instructions only say add the brown sugar to the butter….
Hi, Sarah! Yes, both sugars go in the filling. Just updated the recipe card.
Hi Lindsay.
Was wondering what kind of apples did you used?
Thank you!
We tried this with a variety of apples here and we’d recommend any tart apple.
Made these yesterday to celebrate the beginning of Fall Break. They are absolutely delicious! I couldn’t help myself and had another one for breakfast this morning with my coffee. Thank you for another winner!
These have nice apple flavor, but wow, soooooo much butter and sugar. When I cut a piece, the paper plate was greased through like bad pizza. I’m glad I used 6 apples to help cut down on richness, but still way too greasy and sweet for me.
I made this for a family get together and it was a hit not to mention a great fall dessert very simple to and Iām interested in trying this recipe with pears or peaches thanks for sharing
Hi! I am an avid lover of all things sweet! These turned out amazing, I tossed my apples in the caramel sauce and then laid them evenly across the crust! My job used to be a full time baker so I never found time outside of work to enjoy delicious things like this! 10/10!
Lindsay thanks for another amazing recipe!! I just made this today for Canadian Thanksgiving and we are positively drooling at the wafts from the oven!! I ended up doubling the recipe not realizing it would go into 2 9×13 pans so these bars are gonna be double stacked when they come out š but I ain’t complaining! Just hoping that it all works out!
I made these bars yesterday and they are INCREDIBLE!!!! Much better than apple pie or apple crisp!
My family loved them and couldn’t stop eating them!
I used 5 Medium sized Apples for a thicker bar & sliced them thin with a Madoline Slicer. I already had a homemade Caramel sauce in my refrigerator from another recipe, so I used that instead of making yours. I think a store bought Caramel Sauce would work just as well as a homemade one (and less work) since the apples were the standout flavor.
I HIGHLY RECOMMEND THIS RECIPE TO ANYONE THAT LOVES APPLE PIE OR APPLE CRISP.; THIS WAS SO MUCH BETTER!! *** 5 STARS ***
Thanks for sharing this FABULOUS recipe!!!
Thanks so much for the awesome feedback, Karen! We’re so happy you liked the recipe!
These were unreal!! Love!!
Hi, this is very good recipe and looks very delicious.Thanks for sharing this type of recipe. There is some food like this you must try these South Indian homemade Snacks.
Most of these ratings are saying they “sound” delicious. Did anyone make them and LOVE them????
I made these yesterday and they were to die for!!! My family could not stop eating them!!
I am an experienced Baker of 40+ years and my only suggestions would be:
1. Use a Good Quality Store Bought Sauce such as Mrs. Richardson’s or Aldi’s Brand (tastes identical to Mrs. Richardson’s).
I think a homemade sauce is “too good” to use in this recipe since the apples are the standout flavor.
2. If you want thicker bars, use 5 -6 Medium sized tart apples, like Granny Smith.
Definitely worth making!!! 5 Stars
I just made this tonight. WOW…it is devine. I cannot believe how good this is and so so easy. WOOOO—OOOW. So Good.
So happy to hear this, Katrina!
Do you think this could be made into a pie? Looks delicious!
Hi, Megan! We haven’t made this into a pie yet, so it’s hard to say how it’ll turn out.
I’ve made these for my book club, my family and taken them to a friend. They are SOOO easy and SOOO good. Even my picky son who only eats ice cream for dessert loved them. I increased the cinnamon and experimented with the amount of apples. More of each is better IMO.
The perfect thing to bring to a book club. š
I just made this and they are so delicious! Just wondering if youāve ever used pears instead of apples?
Hi, Marysia! We haven’t, but pears sound delicious in this!
These look great! Is there an easy sub for the heavy cream/ half-and-half if my guests are dairy intolerant?
Hi, Anna! You could sub this vegan caramel sauce instead: https://pinchofyum.com/5-minute-magic-vegan-caramel-sauce
Do you have a favourite apple for baking these?
Not necessarily, but we like a more tart apple!
I keep coming back to this recipe. It’s one of my favourite treats and everyone I make it for asks for the recipe! It’s really simple to make vegan too: I use a soy based alternative for the cream. The caramel has to cool to thicken, though, which I assume doesn’t happen with “real” cream. Can’t thank you enough for this gorgeous recipe!
Glad to hear it, Freja!
I made this recipe with the intention of sending with my partner to his work potluck, after one bite he said ānope these are for usā š delicious warm, room temp, or straight out of the fridge!
Loved it! Easy and delicious.
Do you have to refrigerate these? Or can they stay out at room temp?
Just make these and they are a hit with my family. I made them exactly as directed for the first time so I would be able to share this comment!
I’m a 17-year-old who enjoys baking as a hobby. I found this recipe on pinterest. I’ve made it twice now, to the delight of my friends and family. The first time, I cut three medium apples by hand wafer thin and left the crust very crumbly. The second time I used an apple peeler/corer for more, thicker apples in less time. I also let the crust be very lumpy and buttery. This recipe is fantastic and I can’t wait to make it again
So glad you enjoyed it, Bailey! Love hearing that! š
Can these be baked the day before I serve them and just reheat day of? I would wait to cut into squares until after reheated.