These Caramel Apple Bars are perfect for fall. Easy to make with a base of cinnamon oatmeal crunch and topped with fresh apples that taste just like mom’s homemade apple pie. Of course, we had to add a caramel drizzle that really puts these cookie bars on a whole ‘nother level!
Caramel Apple Pie Bars
Don’t you just love bar cookies? They’re so easy to make and so yummy! You don’t have to make individual cookies, just plop the batter in a pan and bake. And, since it’s fall, I couldn’t think of anything more perfect than these caramel apple bars.
I can remember, as a child, how excited I was when we traveled to the cider mill about an hour from our house in northern New Jersey. It was always such a thrill to watch them bring the apples from the orchard and press them into fresh and delicious apple cider. And you got free tastes too!
Now whenever autumn rolls around I always think of the crisp cool air and the smell of apples. And of course all the happy memories of family outings that centered around our trips into the country.
I’ve made some delicious bar cookies before, like my Mint Cookie Bars and Chocolate Spice Bars, but being fall, I wanted to make something that used one of my favorite fruits, apples. Boy am I glad I did! These sweet treats are like a little apple pie that you can hold in your hand, with the added touch of caramel to put them over the top. And they’re so easy!
How to Make Caramel Apple Pie Bars
In a medium bowl, combine flour, oats, sugar and cinnamon. Cut in butter with pastry cutter until mixture resembles coarse crumbs. Take 3/4 cup and place in a smaller bowl, add pecans, and set aside. This will be your crumb topping.
- To the original mixture add the vanilla extract and mix well. This will be the cookie base. Pour into the prepared square baking dish and pat evenly into bottom. (photo 1)
- Bake for 15 minutes. (photo 2)
- While cookie base is baking make the apple layer. Mix all apple layer ingredients together. As soon as cookie base is done, remove from oven and cover with apple mixture. Pat gently into place. (photo 3)
- Sprinkle crumb pecan topping over apples and return to oven. (photo 4)
- Bake 30 minutes. Cool then place in refrigerator for at least 2 hours. (photo 5)
- Remove bars from refrigerator. Lift carefully from pan and place on wooden cutting board. Cut into 16 small squares. (photo 6)
- Sprinkle with powdered sugar then drizzle with melted caramel. Place in airtight container and store in refrigerator.
These caramel apple bars are my little piece of fall here in Florida since we won’t get any cool weather for another couple months. (OK, update, now I’m in Georgia and I’m still enjoying them. 🙂 ) Each bite is like a reminder fall is finally here.
These caramel apple bars offer up sweet apples, topping an oatmeal cookie base, then sweetened some more with a boatload of crumbs and an extra drizzle of caramel. The perfect after school snack or a great pic-me-up for mom.
And don’t forget to check out more sweet treats from our cookie exchange members below. Hope you enjoy!
More Fall Favorites That You Won’t Want to Miss
Kraft Caramel Apple Dip for a sweet appetizer perfect for fall.
One Bowl Apple Cake is a beautiful and tasty bundt for dessert.
Crescent Roll Pecan Sticky Buns with cinnamon and maple syrup for a wonderful fall breakfast.
Easy Apple Crisp by The Forked Spoon
Hello Dolly Bars with butterscotch chips, cinnamon, and walnuts for a tasty fall twist to the original.
Find more easy fall recipes here on 2CM!
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CARAMEL APPLE BARS
Ingredients
Cookie Base & Crumb Layer
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 cup + 2 Tablespoons butter, cold
- 1/2 teaspoon vanilla
- 1/2 cup pecans, chopped
Apple Layer
- 2 apples, peeled, cored & cubed
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Powdered Sugar & Caramel Drizzle
- Powdered sugar
- 1/2 cup Kraft caramel bits, melted
- 2 teaspoons water
Instructions
- Preheat oven to 350 degrees. Line an 8x8-inch square baking dish with parchment paper and spray with non-stick spray. The parchment paper should come up and over the sides. This will allow you to lift the cooked bars out of the dish so they can be cut.
- In a medium bowl, combine flour, oats, sugar and cinnamon. Cut in butter with pastry cutter until mixture resembles coarse crumbs. Take 3/4 cup and place in a smaller bowl, add pecans, and set aside. This is your crumb topping.
- To the original mixture add the vanilla extract and mix well. Pour into the prepared square baking dish and pat evenly into bottom. Place in oven and bake for 15 minutes.
- While cookie base is baking make the apple layer. Mix all apple layer ingredients together. As soon as cookie base is done, remove from oven and cover with apple mixture. Pat gently into place.
- Sprinkle crumb topping over apples and return to oven. Bake 30 minutes.
- Cool on wire rack for 30-45 minutes then place in refrigerator for at least 2 hours.
- Melt caramel bits and water in microwave in 30 second increments, stirring after each increment. Usually takes about 1 minute.
- Remove bars from refrigerator. Lift carefully from pan and place on wooden cutting board. Cut into 16 small squares. Sprinkle with powdered sugar then drizzle with melted caramel. Place in airtight container and store in refrigerator.
Notes
Nutrition
This post has been updated with step-by-step instructions. It was first published on September 22, 2015.
