These easy caramel apple bars combine a buttery shortbread crust, spiced apple filling, a brown sugar-oat crumble, and a generous caramel drizzle. Baked in an 8-inch pan, they require no mixer and come together quickly for a comforting fall dessert that tastes like a portable slice of warm apple pie.

What You Need To Make Caramel Apple Bars

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup melted butter
• 3 apples, peeled and cubed
• 1/4 cup sugar (for filling)
• 1/4 cup flour (for filling)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 12 caramels, cut into cubes
• 1/2 cup flour (for crumble)
• 1/2 cup brown sugar
• 1/4 cup old-fashioned oats
• 1/4 cup softened butter (for crumble)

A printable recipe card with full measurements and instructions is available below for convenience.

How to Make the Shortbread Crust

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, letting the edges hang over for easy removal, and lightly spray the pan with nonstick cooking spray.
2. In a large bowl combine 2 cups flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Stir until combined, then pour in 1 cup melted butter and mix until a crumbly dough forms.
3. Press the crust evenly into the bottom of the prepared pan and bake for 25 minutes, or until lightly golden. Remove from the oven and set aside while preparing the filling and crumble.

How to Make the Apple Filling

1. In a large bowl toss the peeled, cubed apples with 1/4 cup flour, 1/4 cup sugar, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg until the apples are evenly coated.
2. Cut the caramels into small cubes and set them aside until the crust has finished baking.
3. Spread the spiced apples in an even layer over the par-baked crust, then scatter the caramel cubes across the apples.

How to Make the Crumble Topping

1. In a bowl combine 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup oats. Cut in 1/4 cup softened butter with a pastry cutter, two knives, or your fingertips until the mixture forms coarse crumbs.
2. Scatter the crumble evenly over the apple and caramel layer.
3. Bake for an additional 30 minutes, or until the topping is golden brown and the apples are tender. Remove from the oven and allow the pan to cool completely on a wire rack.
4. Once cooled, lift the bars from the pan using the parchment overhang and slice into squares. Finish with an extra drizzle of caramel if desired and serve.

These bars can be made in a 9×13-inch pan for more servings; the crust will be thinner but the flavor remains the same. Store leftovers covered in the refrigerator for up to four days.

Other Apple Recipes To Try

• Gourmet Caramel Apples at Home
• Apple Cider Donut Cake
• Honey Apple Lemonade
• Apple Spice Cake with Brown Butter Glaze
• Rose Apple Tarts
• Roast Beef Sliders with Apple & Brie
• Caramel Apple Donuts