Salted Caramel Apple Pie Bars







Shortbread Crust

  • 1 ½ sticks Challenge Unsalted Butter, room temperature, plus more to pan
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour

Streusel Topping

  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ⅓ cup all-purpose flour
  • ¾ cup rolled oats
  • 2 Tablespoons Challenge Unsalted Butter
  • 3 Tablespoons Challenge Salted Caramel Spreadable Butter
  • ½ cup chopped pecans

Apple Filling and Assembly

  • 6 Tablespoons Challenge Salted Caramel Spreadable Butter, plus more for topping
  • 6 granny smith apples, peeled, quartered, cored, and thinly sliced
  • 2 Tablespoons lemon juice
  • 6 Tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon kosher salt


Shortbread Crust

  • 1

    Butter a 9×9-inch baking pan, then line with a parchment paper sling and set aside.

  • 2

    Combine butter, granulated sugar, brown sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy, about 3 minutes. Beat in vanilla. Add flour and slowly mix until dough begins to clump. Dump the dough into the prepared baking pan and press it down into a smooth, even layer. Chill for at least 20 minutes.

  • 3

    While crust is chilling, preheat oven to 350°F.

  • 4

    Bake crust for 20-22 minutes, or until edges are lightly browned. Set aside to cool.

Streusel Topping

  • 5

    In a large bowl, combine sugar, cinnamon, flour, oats, butter and Challenge Salted Caramel Spreadable Butter with your fingers or a pastry cutter until well mixed. Mix in pecans and chill until ready to use.

Apple Filling and Assembly

  • 6

    Melt in a large pot over high heat. Add apples, lemon juice, brown sugar, cinnamon and salt and toss to coat. Cook, stirring often, until apples are soft and the liquid has mostly evaporated, about 15 minutes.

  • 7

    Spread filling over the crust and crumble streusel evenly over top. Bake for 30-35 minutes, or until topping is browned. Top with small dollops of Challenge Salted Caramel Spreadable Butter; cool completely. Use parchment paper sling to carefully transfer bars to a large cutting board, then cut into 16 bars.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.