Save Buttery cookie bars layered with tender spiced apples and rich caramel, finished with a crumbly topping—perfect for autumn gatherings or a decadent treat any time of year.
The first time I made these caramel apple cookie bars, my kitchen filled with the warm aroma of apples and cinnamon. Sharing them with friends at a fall potluck quickly made these bars a favorite among our group.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g) for sturdy bars and crumbly top
- Baking powder: 1/2 teaspoon to help the cookie base rise slightly
- Salt: 1/2 teaspoon for balanced flavor
- Unsalted butter: 1 cup (225 g) softened for moisture and richness
- Light brown sugar: 1 cup (200 g) packed for a deep, caramel-like sweetness
- Granulated sugar: 1/4 cup (50 g) for sweetness in the base
- Egg: 1 large for structure and binding
- Pure vanilla extract: 2 teaspoons for flavor
- Granny Smith apples: 3 medium, peeled, cored, diced small for tangy apple layer
- Granulated sugar (filling): 1/4 cup (50 g) to sweeten the apples
- Lemon juice: 1 tablespoon for brightness
- Ground cinnamon: 2 teaspoons for warmth
- Ground nutmeg: 1/4 teaspoon for depth
- Soft caramel candies: 1 cup (240 g), unwrapped for gooey caramel layer
- Heavy cream: 2 tablespoons to melt and smooth the caramel
Instructions
- Prepare Baking Pan:
- Preheat oven to 350°F (180°C). Line a 9x13-inch (23x33 cm) pan with parchment paper, leaving overhang.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugars:
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until combined.
- Combine and Form Dough:
- Gradually mix in dry ingredients just until incorporated. Do not overmix.
- Form Cookie Base:
- Reserve 1 cup of dough for crumble topping. Press the remaining dough evenly into bottom of prepared pan.
- Prepare Apple Filling:
- Toss diced apples with sugar, lemon juice, cinnamon, and nutmeg in a separate bowl.
- Layer Filling:
- Spread apple mixture evenly over cookie base.
- Melt Caramel:
- Combine caramel candies and heavy cream in microwave-safe bowl. Microwave in 20-second increments, stirring until smooth.
- Add Caramel Layer:
- Drizzle melted caramel evenly over apples.
- Top and Bake:
- Crumble reserved dough evenly on top. Bake 40 to 45 minutes, or until top is golden and caramel bubbles.
- Cool and Slice:
- Cool completely before lifting out and slicing into bars.
Save Our family loves nibbling on these bars while playing board games together—they disappear fast, especially when served just a bit warm.
Required Tools
Essential items include a 9x13-inch baking pan, electric mixer, measuring cups and spoons, mixing bowls, parchment paper, microwave-safe bowl, and spatula.
Nutritional Information
Each bar contains about 285 calories, 13 g of fat, 41 g of carbohydrates, and 2 g of protein.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for the ultimate autumn dessert experience.
Save Caramel apple cookie bars bring warmth and delicious nostalgia to any dessert table. Treat yourself and loved ones to this cozy homemade bake.
Recipe Guide
- → How do I prevent soggy bottoms on the bars?
Press the dough firmly into the lined pan and allow bars to cool fully before slicing, ensuring a stable base.
- → Can I use other fruits instead of apples?
Pears make a great substitute for apples; adjust seasoning to complement the chosen fruit.
- → How do I achieve smooth caramel?
Melt caramel candies with heavy cream in short microwave bursts, stirring thoroughly for even blending.
- → Can these bars be made ahead?
Yes, cool completely and store airtight for up to three days. They freeze well for longer storage.
- → What can I serve alongside for extra flavor?
Try a topping of vanilla ice cream or a sprinkle of flaky sea salt for added richness and contrast.
- → How do I slice bars neatly?
Let bars cool completely in the pan before lifting out; use a sharp knife for clean squares.