These bar cookies are perfect for you if you enjoy apple pie and caramel apples. After it has cooled, top with your preferred caramel sauce.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
| Yield: | 16 pie bars |
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons unsalted butter
- 5 Granny Smith apples, peeled and diced
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 pinch salt
- 1 tablespoon cornstarch, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper.
- Combine flour, 1 cup butter, 3/4 cup white sugar, egg, baking powder, and 1/2 teaspoon salt in a food processor; pulse until crumbled and easily formed into dough when pinched. Pour 3/4 of the dough into the prepared pan; press down with your hands until crust is even and well-packed.
- Melt 3 tablespoons butter in a skillet over medium heat. Add apples, brown sugar, 1/2 cup white sugar, cinnamon, nutmeg, and salt; cook and stir until apples are softened, about 5 minutes. Stir in cornstarch; mix, adding more cornstarch if needed, until liquid has thickened.
- Pour caramel-apple mixture onto crust; smooth with a spatula until even. Crumble remaining dough on top.
- Bake in the preheated oven until top is golden brown, 30 to 40 minutes. Let cool for 10 minutes; cut into bars.
- If you don’t have a food processor, you could use a hand beater to combine the crust ingredients.
- Drizzle with a homemade salted caramel sauce or a store-bought caramel sauce.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 122 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made these tonight and my family loved them. They are easy to make, and have a great texture. I love the crumb topping–it crisped up well while sinking into the apples as it baked, and it wasn’t overly sweet. Since I was trying to use up some sweeter apples, I left out the 1/2 cup with sugar that should be added to the filling. It worked perfectly.
HUGE HIT at family cookout. I followed the recipe, but ended up adding extra cornstarch and tablespoon of butter to the apples at end, but they were super caramely and yummy. Definitely new family favorite.
I made this for a party, I won first place for it. I didn’t have enough unsalted butter so I used shortening, turned out great. I also used a combination on apples, two granny smiths, two jonagolds and one honey crisp.