Apple Pie Bars with Bourbon Caramel Sauce

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Crisp apples are caramelized and then layered in between a buttery brown sugar crust in these Apple Pie Bars with Bourbon Caramel Sauce. Strudel topping before baking turns into chewy sweet bars.

Apple Pie Bars with Bourbon Caramel Sauce - get the recipe at barefeetinthekitchen.com

The first time I saw these Apple Pie Bars with Bourbon Caramel Sauce it was on my friend Tricia’s blog and I may have almost drooled onto my keyboard.

Serving these Apple Pie Bars topped with a scoop of Vanilla Ice Cream and a generous pour of Bourbon Caramel Sauce or Vanilla Bean Caramel Sauce makes this is a fall dessert recipe that simply can not be beat. I’ve made these apple pie bars twice in the past two weeks and they disappeared absurdly fast both times.

I served the bars warm from the oven the first night I made them and at room temperature the following day. They were even better the following day. If you can make yourself wait, I recommend making them the day before or the morning of the day you plan to serve them.

Apple Pie Bars with a buttery brown sugar crust and a strudel topping! - get the recipe at barefeetinthekitchen.com

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Apple Pie Bars with Bourbon Caramel Sauce

5 from 1 vote
Crisp apples are caramelized and then layered in between a buttery brown sugar crust in these Apple Pie Bars with Bourbon Caramel Sauce.
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Prep Time: 20 mins
Cook Time: 50 mins
Servings: 12 servings

Ingredients 

Crust

  • ½ cup butter softened
  • ¼ cup light brown sugar
  • 1 cup all purpose flour*

*Gluten Free Alternative

  • cup brown rice flour
  • cup tapioca starch

Filling

  • 2 tablespoons butter
  • 4 granny smith apples peeled, cored and sliced thin
  • 3 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • 1/16 teaspoon nutmeg
  • teaspoon kosher salt
  • 1/3 cup water
  • tablespoon bourbon optional

Topping

  • cup all purpose flour**
  • 1 cup old fashioned oats
  • ½ cup light brown sugar
  • ½ cup butter softened
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup pecans chopped small

**Gluten Free Alternative

  • cup brown rice flour

Instructions

  • Preheat the oven to 350°F. Generously grease a 10" square or 11×7 baking pan with butter and set aside. Beat the butter and brown sugar together until light and fluffy. Slowly add the flour and beat again until a soft dough forms. Press the dough into the bottom of the prepared baking dish. Bake for 10 minutes, until the crust is set, but not browned.
  • While the crust is baking, melt the butter in a large skillet over medium heat. Add the apples and sprinkle with the spices and the brown sugar. Cook until softened, about 5 minutes. Add the water and the bourbon and cook another 5 minutes until the apples and caramelized and the liquid is absorbed. Remove from the heat and set aside to cool for a few minutes.
  • Combine all of the dry ingredients for the topping in a mixing bowl and stir a few times to combine. Add the butter and beat on low speed just until the mixture forms clumps. Spread the apples over the crust and then cover with the topping. Press down lightly to form an even layer. Bake for 35-40 minutes, until the topping is lightly browned. Cool completely before serving. Slice the cooled bars.

Notes

Apple Pie Bars are delicious served with  Bourbon Caramel Sauce (or Vanilla Bean Caramel Sauce) and Vanilla Ice Cream. Enjoy!

Nutrition

Calories: 351kcal · Carbohydrates: 43g · Protein: 3g · Fat: 19g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 46mg · Sodium: 239mg · Potassium: 145mg · Fiber: 3g · Sugar: 23g · Vitamin A: 566IU · Vitamin C: 3mg · Calcium: 33mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 11/14/13 – recipe updated 6/20/22}

ONE YEAR AGO: 10 Easy Condiments {made from scratch}
TWO YEARS AGO: Lemony Garlic and Herb Halibut
THREE YEARS AGO: Homemade Vanilla Ice Cream {Philadelphia style}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. MaryLou says

    I have a question about the. In gluten free substitute, 2/3 cup brown rice flour *
    1/3 cup tapiona starch *
    * if you are not in need of a gluten free recipe substitute 1 cup all purpose flour for the items marked with an *

    Do you add a cup of flour to replace the starch? so two cups of flour?