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–+ servings
These caramel apple bars have a buttery shortbread base, a delectable cinnamon apple filling and crumbly topping, finished with a beautiful drizzle of caramel. Recipe by movers and bakers
5 from 1 vote

Easy Caramel Apple Bars

Enjoy the flavours of a classic apple pie in these Easy Caramel Apple Bars. Featuring a buttery shortbread base, a thick cinnamon-apple filling, and a crunchy crumble topping, these bars are finished with a decadent caramel drizzle. Guaranteed crowd pleaser!
Servings 16 servings
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

For the shortbread layer

  • 330 g (2 ¼ cups + 2 tbsp) plain (all purpose) flour
  • 200 g (¾ cup + 2 tbsp) granulated sugar
  • 0.5 tsp salt
  • 220 g (1 cup) unsalted butter, at room temperature
  • 1 tsp vanilla

For the apple layer and topping

  • 470 g (3 ¾ cups + 3 tbsp) apples, peeled, cored and finely sliced
  • 40 g (3 tbsp) granulated sugar
  • 3 tsp cinnamon
  • 3 tbsp cornflour (cornstarch)
  • caramel, for drizzling

Instructions

  • Line a 8" square pan with parchment paper, then set it aside. Preheat the oven to 190C/375F.
  • To make the shortbread crust, mix together the flour, sugar and salt in a large bowl or pulse in a food processor. Add in the room temperature butter and vanilla, then rub in or pulse until the mixture resembles damp breadcrumbs.
  • In a separate bowl, mix together the apple filling ingredients, ensuring all the apples are well coated.
  • Tip about ¾ of the shortbread mixture into the prepared tin and press down evenly into a flat layer. Lay the apple slices in an even layer over the shortbread base. Press down gently to help flatten the apples. Sprinkle the remaining crumble mixture over the top of the apples, ensuring you cover everything as evenly as possible.
  • Bake the bars in the preheated oven for 50-55 minutes until golden on top. Leave to cool completely in the tin.
  • Once cool, cut the bars into squares and drizzle with some caramel before serving. Enjoy!

Notes

  • Remember to work with all the ingredients at room temperature for easy baking.
  • Press the shortbread base layer down really firmly. This gives you a good firm base for the filling that will not fall apart when cut.
  • There is no need to bake the base before the filling and topping. Since we are adding cornflour to the apples, any liquid that comes off the fruit will thicken up and become more of a sauce, so you will not get a soggy bottom.
  • If you wish to add the caramel in with the apples instead, simply drizzle the tops of the apples generously with caramel before topping with the remaining shortbread mixture. Bake as before, but keep in mind this may also result in a little caramel bubbling through the top of the bake,
  • Leave the bars to cool completely before cutting. If you cut too soon, the middle will still be warm and so the whole thing will fall apart as you cut it. It will be worth the wait!
    • Author: Andrea
    Calories: 408kcal
    Course: Dessert, Snacks
    Cuisine: American, British
    Keyword: Apple Crumble Bars, Apple Pie Bars with Shortbread Crust, Autumn Baking Recipes, Autumn Party Treats, Buttery Shortbread Base, Cinnamon Spiced Apple Filling, Easy Caramel Apple Bars, Granny Smith Apple Recipes

    Nutrition

    Calories: 408kcal