Caramel Apple Pie Bars

By Jess

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These caramel apple pie bars are quick to make, easy to love, and a guaranteed hit with both kids and adults.Like the best apple pie, but in a bar form!

Apple Pie Bars

There’s nothing quite like the scent of warm apple pie baking in the oven, and these apple pie bars certainly don’t disappoint on that front. They’re incredibly delicious, and so easy to make.

Apple Pie Bars

How to Make Caramel Apple Pie Bars

Apple Pie Bars

Make the caramel: Combine the almond butter, honey, coconut oil and salt.

Apple Pie Bars

Create the filling: Cook the apples, water, arrowroot starch, cinnamon, nutmeg, lemon juice, and honey over medium heat. Stir occasionally until the sauce thickens and the apples are soft.

Make the dough: Combine the almond flour, cinnamon, coconut flour, salt and baking powder. Add almond butter, coconut oil, honey, and vanilla extract and mix until a dough forms.

Apple Pie Bars

Assemble the bars: Press two-thirds of the dough onto the bottom of a prepared pan. Pour the apple mixture on top. Crumble the remaining dough over the top of the apple mixture. Bake for 25 to 30 minutes or until the top turns golden brown and set. Let it cool completely, drizzle with caramel sauce, slice, and serve.

Apple Pie Bars

Storing and Freezing Instructions:

To Store: You can store your bars in the refrigerator for four to five days. You’ll need to put them in a large, airtight container to keep them from drying out. Make sure to separate the layers with wax or parchment paper to keep them from sticking together if you need to stack the bars.

To Freeze: Caramel apple pie bars also freeze really well. Make sure to put parchment or wax paper between the bar layers to keep them from sticking together and freeze for up to three months. To thaw, simply leave them in the refrigerator overnight.

Apple Pie Bars

More Good Bar Recipes:


  • For the dough:
    • ¼ cup smooth natural almond butter
    • ¼ cup honey
    • 3 tbsp coconut oil
    • 1 tsp pure vanilla extract
    • 1 2/3 cup almond flour
    • 1/3 coconut flour
    • ½ tsp baking powder
    • pinch of salt
    • 1 tsp cinnamon
  • For the filling:
    • 3 large sweet tart apples, peeled, corded and chopped
    • ¼ cup water
    • 2 tsp lemon juice
    • 3 tbsp honey
    • 2 tsp cinnamon
    • ½ tsp nutmeg
    • 2 tsp arrowroot starch
  • For the caramel:
    • ¼ cup almond butter
    • 3 tbsp honey
    • 3 tbsp coconut oil
    • pinch of salt


  1. Preheat oven to 350ºF.
  2. Line an 8×8 inch baking pan with parchment paper and set aside.
  3. To make the caramel, in a bowl combine all the ingredients. Set aside.
  4. To make the filling, in a skillet combine the apples, water, arrowroot starch, cinnamon, nutmeg, lemon juice and honey.
  5. Cook over medium heat until apples are soft and sauce is thick. Set aside.
  6. To make the dough, in a bowl combine the almond flour, coconut flour, cinnamon, pinch of salt and baking powder.
  7. Add the almond butter, coconut oil, honey and vanilla extract and mix to combine.
  8. Press 2/3 of dough into the prepared pan.
  9. Pour the apple mixture on top.
  10. Crumble the remaining dough on top.
  11. Bake in preheated oven for 25-30 minutes until topping is golden brown and set.
  12. Remove from the oven and allow to cool completely.
  13. Drizzle with caramel, slice and serve.


Total Yield


Serving Size





Total Time

50 minutes

Prep Time

15 minutes

Cook Time

35 minutes


Prepping the pan: Line your 8×8 inch pan with parchment paper to keep things clean, easily remove the bars and keep them from sticking. You can also use it to create clean slices.

Apple filling thickener: You can ensure a thick apple sauce by cooking your apples with corn or arrowroot starch, stirring until the mixture starts to thicken over medium heat to prevent clumping. To further prevent clumping, mix the starch in a small amount of cold water until a liquid forms, and add the liquid to the boiling apples while stirring continuously.

Pressing the dough: You can use a spatula to evenly distribute the dough onto the bottom of the pan. This ensures even cooking and allows the perfect amount of crust for every bar.

Cooling process: To prevent the bars from becoming soggy while cooling, place them on a wire rack until they’re ready for the next step.

Neat slices: The best way to get neat slices is by wrapping the knife in parchment paper and slicing it into the crust. Let the parchment paper stay behind after the cut to separate the bars. Once they’re all cut, simply separate them by removing the bars one by one and removing the parchment paper as you go.

Serving tip: Drizzle with caramel just before serving to maintain a fresh appearance and prevent the bars from becoming soggy.

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