Layered salted caramel apple pie bars featuring a shortbread crust, spiced apple filling, crunchy oat streusel, and caramel drizzle.

Scale

Shortbread Crust:

1/2 cup (8 Tbsp; 113g) unsalted butter, melted

1/4 cup (50g) granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup (125g) all-purpose flour (spooned & leveled)

Apple Filling:

2 large apples, peeled and thinly sliced (1/4 inch thick)*

2 Tablespoons all-purpose flour

2 Tablespoons granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Streusel:

1/2 cup (43g) old-fashioned whole rolled oats

1/3 cup (70g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

1/4 cup (31g) all-purpose flour (spooned & leveled)

1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed

homemade salted caramel or store-bought caramel sauce

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1. Preheat oven to 300°F (149°C) and line an 8-inch square baking pan with parchment paper.

2. Whisk melted butter, granulated sugar, vanilla, and salt, fold in 1 cup flour, press into pan, and bake for 15 minutes.

3. Toss sliced apples with 2 tbsp flour, 2 tbsp sugar, 1 tsp cinnamon, and nutmeg.

4. Mix oats, brown sugar, 1/4 tsp cinnamon, and 1/4 cup flour, then cut in cold cubed butter until crumbly.

5. Layer apples over baked crust, top with streusel, raise oven temperature to 350°F (177°C), and bake for 30 to 35 minutes.

6. Cool completely, drizzle with salted caramel sauce, and slice into squares.

Par-bake shortbread crust so it stays crisp. Cool completely before drizzling caramel sauce.