Caramel Apple Bars
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These Caramel Apple Bars are a delicious treat for fall, especially when you want something sweet that is a little different from the usual chocolate desserts. With a buttery oatmeal cookie crust, a caramel apple filling, and a crumbly topping, they are perfect for apple season, fall gatherings, or a cozy weekend treat.
One of the things I love about this recipe is that it starts with a Betty Crocker oatmeal cookie mix. I usually have a few cookie mixes in my pantry, and they are great for making an easy dessert without having to measure out a bunch of ingredients. This recipe is a fun way to turn a simple cookie mix into something a little more special.
I will warn you that the dough is pretty sticky, so pressing it into the pan can take a little patience. After trying a few different methods, I found that a silicone spatula lightly coated with nonstick cooking spray works best. If the dough starts sticking again, just give the spatula another quick spray and keep pressing.
I also made one small adjustment to the original recipe. It called for setting aside 1 1/2 cups of dough for the topping, but I felt that left too little to cover the bottom of the pan. I changed it to 1 1/4 cups, which gives you plenty of dough for the crust while still leaving enough for a delicious crumbly topping.
These bars are a great way to enjoy caramel apple flavor without making a whole pie. They are easy to slice and share, making them a perfect addition to a fall dessert table, potluck, or family gathering.
Ingredients for Caramel Apple Bars
- BUTTER – Butter adds richness and helps the oatmeal cookie mix bake into a soft, buttery crust and crumbly topping. It also brings out the warm flavors of the apples and caramel.
- BETTY CROCKER® OATMEAL COOKIE MIX – Oatmeal cookie mix makes these bars especially easy to prepare. It provides the flour, oats, sugar, and other ingredients needed for the crust and topping without measuring everything separately.
- EGG – The egg helps bind the cookie dough together and gives the bars structure as they bake.
- APPLE – Fresh apple adds natural sweetness, moisture, and tender pieces of fruit throughout the filling. A firm baking apple, such as Granny Smith or Honeycrisp, works well because it holds its shape as it bakes.
- CARAMEL TOPPING – Caramel topping adds a rich, buttery sweetness that pairs perfectly with the apples and oatmeal cookie crust. It gives the bars their classic caramel apple flavor.
- ALL-PURPOSE FLOUR – Flour helps thicken the caramel apple filling as it bakes, keeping the bars from becoming too soft or runny and making them easier to slice.
Instructions for Caramel Apple Bars
Preheat the oven to 350°F. Lightly coat the bottom of a 9×13-inch baking pan with nonstick cooking spray.
In a large bowl, use a fork or pastry blender to cut the butter into the oatmeal cookie mix until the mixture is crumbly. Add the egg and stir until the dough comes together in moist crumbs.
Set aside 1 1/4 cups of the cookie mixture for the topping. Press the remaining dough evenly into the bottom of the prepared pan to form the crust. If the dough is sticky, use a silicone spatula lightly coated with nonstick cooking spray to make it easier to spread.
Bake the crust for 15 minutes. Remove it from the oven and sprinkle the chopped apples evenly over the top.
In a small bowl, stir together the caramel topping and flour until smooth. Drizzle the caramel mixture evenly over the apples, then crumble the reserved cookie mixture over the filling.
Return the pan to the oven and bake for another 20–25 minutes, or until the topping is golden brown.
Let the bars cool completely in the pan, about 2 hours, before slicing. Cut into 36 bars and serve.
Frequently Asked Questions
Can I use a different type of apple?
Yes. Granny Smith apples add a nice tartness that balances the sweet caramel, while Honeycrisp or Gala apples give the bars a sweeter flavor. Choose a firm apple that holds its shape during baking.
Do I need to peel the apples?
I recommend peeling them for the softest filling, but you can leave the skins on if you prefer a little extra texture.
Why is my cookie dough so sticky?
The dough is naturally a little sticky. A silicone spatula coated with nonstick cooking spray makes it much easier to press evenly into the pan.
Do I need to bake the crust before adding the apples?
Yes. Baking the crust for 15 minutes helps it set before you add the apple and caramel filling, so the bottom of the bars doesn’t become too soft.
Can I use homemade caramel sauce?
Absolutely. A thick, pourable homemade caramel sauce should work well in place of the store-bought caramel topping.
Why is flour added to the caramel topping?
The flour helps thicken the caramel and apple juices as the bars bake, making the filling easier to slice once cooled.
Can I make these bars ahead of time?
Yes. They are a great make-ahead dessert because they need time to cool completely before cutting. You can bake them the day before serving.
How should I store leftover Caramel Apple Bars?
Store the cooled bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving, or warm individual bars slightly if desired.
Can I freeze Caramel Apple Bars?
Yes. Once completely cooled, cut the bars and freeze them in an airtight container with parchment paper between the layers. Thaw in the refrigerator before serving.
Tips & Tricks
- Use a firm apple. Granny Smith or Honeycrisp apples work especially well because they hold their shape while baking. Chop them into small, evenly sized pieces so the filling cooks consistently.
- Spray your spatula when pressing the crust. The oatmeal cookie dough can be quite sticky. A silicone spatula lightly coated with nonstick cooking spray makes it easier to spread and press the dough into an even layer.
- Reserve only 1 1/4 cups of dough for the topping. This leaves enough dough to cover the bottom of the pan while still giving you plenty of crumbly oatmeal cookie topping.
- Spread the caramel mixture evenly. Mix the flour thoroughly into the caramel topping before drizzling it over the apples. Try to cover the filling evenly so every bar gets plenty of caramel flavor.
- Let the bars cool completely before cutting. Give them about 2 hours to cool so the caramel apple filling has time to set. This makes it much easier to cut the bars into neat squares without the filling falling apart.
For more recipes like this, try:
- Apple Butter Cookies
- Apple Spice Cupcakes with Salted Caramel Frosting
- Caramel Apple Dessert
- Easy Apple Tart
Caramel Apple Bars
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter cold
- 1 lb 1.5 oz pouch Betty Crocker® oatmeal cookie mix
- 1 egg
- 1 cup apple peeled and finely chopped
- ¾ cup caramel topping
- ¼ cup all-purpose flour
Instructions
- Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
- In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
- Reserve 1 1/2 cups cookie mixture (I would do 1 1/4 cups) . Press remaining cookie mixture into bottom of pan.
- Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Makes 32 bars.
Notes
Nutrition
This recipe is adapted from Betty Crocker.
