Save Soft, chewy cookie bars layered with tender apples and gooey caramel are an irresistible, budget-friendly treat perfect for autumn or any time you crave a sweet, cozy dessert.
I first baked these caramel apple cookie bars on a chilly weekend after apple picking with my kids. The warm scent of cinnamon and caramel filled our kitchen, making everyone rush to sample their new favorite treat.
Ingredients
- Cookie Base: 1/2 cup (115 g) unsalted butter, melted, 1 cup (200 g) light brown sugar, packed, 1 large egg, 1 tsp vanilla extract, 1 1/4 cups (155 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- Apple Filling: 2 medium apples (about 250 g), peeled, cored, and diced, 2 tbsp granulated sugar, 1/2 tsp ground cinnamon
- Caramel Layer: 3/4 cup (180 g) soft caramels, unwrapped, 2 tbsp milk
Instructions
- Prepare Baking Pan:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make Cookie Dough:
- In a large bowl, whisk together melted butter and brown sugar until smooth. Add egg and vanilla extract; mix until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the wet ingredients, mixing just until incorporated.
- Form Base:
- Reserve 1/2 cup of the dough; press the rest evenly into the prepared pan to form the base.
- Prepare Apple Filling:
- In a small bowl, toss diced apples with sugar and cinnamon. Spread apples evenly over the cookie base.
- Make Caramel:
- In a microwave-safe bowl, combine caramels and milk. Microwave in 20-second intervals, stirring after each, until smooth and pourable (about 1 minute).
- Layer and Top:
- Drizzle caramel evenly over the apple layer. Crumble reserved dough over the top in small pieces.
- Bake:
- Bake for 28–32 minutes, or until the top is golden and set. Cool completely in the pan before lifting out and cutting into bars.
Save These bars have become a sweet staple in our family, especially after a long walk through fallen leaves. My kids love helping with crumbling the dough and always enjoy sharing warm slices together.
Required Tools
8x8-inch (20x20 cm) baking pan, mixing bowls, whisk and spatula, microwave-safe bowl, parchment paper, sharp knife
Allergen Information
Contains: Wheat (gluten), dairy, egg. Caramel candies may include soy. Always read labels before using.
Nutritional Information
Per serving: Calories: 207, Total Fat: 7 g, Carbohydrates: 35 g, Protein: 2 g
Save Enjoy these bars with a cup of hot cider for the perfect fall snack. They stay soft and chewy even the next day!
Recipe Help
- → What type of apples work best for the bars?
Firm apples like Granny Smith or Honeycrisp hold their shape and provide a balanced tartness paired with the sweet caramel.
- → Can I substitute the caramel layer with something else?
Yes, a soft caramel sauce or dulce de leche can be used to create a similar gooey texture and rich flavor.
- → Is it possible to add nuts for extra texture?
Adding chopped walnuts or pecans to the apple layer enhances crunch and complements the sweetness.
- → How should the bars be stored after baking?
Keep them in an airtight container at room temperature for up to three days to maintain freshness.
- → What baking pan size yields the best results?
An 8x8 inch (20x20 cm) pan allows even baking and creates nicely sized bars.