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Caramel apple crisp bar with thin apple slices, caramel layer, and golden crumb topping on a plate

Caramel Apple Crisp Bars with Caramel Layer and Apple Slices

Caramel apple crisp bars combine a buttery crumb crust, tender thin apple slices, and a creamy caramel layer for a comforting dessert with crisp and soft textures. This caramel apple crisp bars recipe is perfect for gatherings or a homemade sweet treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 3/4 cup butter, softened
  • 3/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups flour (see notes)
Apple Layer
  • 4 small apples
Caramel Layer
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup cream or half and half
  • 1/4 cup sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Beat the butter and brown sugar with an electric mixer until creamy.
  2. Mix in the cinnamon, salt, baking soda, and flour until a crumbly mixture forms.
  3. Reserve 1 cup of the crumb mixture. Press the remaining mixture into a parchment-lined 9×13 baking sheet and bake for 12 minutes.
Apple Preparation
  1. Quarter the apples, remove the seeds and core, then slice the quarters into very thin pieces using a mandoline slicer or by hand.
Caramel
  1. Melt the butter in a saucepan. Add both sugars and stir until combined.
  2. When the mixture is just about to begin bubbling, add the cream and stir until a smooth caramel sauce forms that coats the back of a spoon.
Assembly and Baking
  1. Arrange the sliced apples evenly over the baked crust and pour the caramel sauce over the apple layer.
  2. Sprinkle the reserved crumb mixture over the top, then add turbinado sugar for extra crunch if desired.
  3. Bake for 30-35 minutes.
  4. Remove from the oven, lift the bars from the pan using the parchment edges, and cool for 10-15 minutes before cutting and serving.

Notes

When measuring the flour, scooping directly from the bag may give a different amount than spoon-measuring. If using a more precise measuring method, you may need slightly more flour. Check the texture of the mixture; it should form crumbles when it is ready.