Caramel Apple Pie Bars are the perfect dessert: a Crescent dough crust with tender, warmly spiced, caramel-flavored apples and nutty crumble topping. They’re great for Thanksgiving and Christmas and are an excellent alternative to Apple Pie!
Do you love desserts with crescent rolls ?
Crescent rolls are one of my favorite foods, and when used for desserts, they’re even better. Make sure to check my Crescent Roll Apple Dumplings or Easy Pumpkin Pecan Crescent Rolls. If you want some Halloween inspired breakfast, then try my Crescent Roll Mummy Hot Dogs.
APPLES FOR CARAMEL APPLE PIE BARS
Whenever I make apple pie bars or apple pie, I always use 2 different kinds of apples for more depth of flavor. (One sweet variety, one tart variety.)
Tart apples : Granny Smith, Braeburn, Jonathan, and Pacific Rose
Sweet apples : Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland
HOW TO MAKE CARAMEL APPLE PIE BARS WITH CRUMB TOPPING
Caramel apple pie bars are incredibly simple to make. There’s just a few steps before you have a delicious fall dessert on your hands.
- Make the crescent dough crust. Unroll dough and press in bottom and 1/2 inch up sides of pan. Firmly press dough perforations to seal.
- Bake the crescent dough crust for 7-8 minutes.
- Make the apple pie filling. I start with apples. First I peel, core and slice the apples into small pieces. Then I place the chopped apples into a medium bowl and toss with sugar, flour (alternatively you can use cornstarch) and cinnamon, until all of the apples are evenly coated. Set aside to get the apple juices going.
- Layer the apple pie filling evenly on top of the crust.
- Make the caramel. In small pan, melt caramels and heavy cream over very low heat. Stir until smooth. Pour evenly over apples.
- Pour the caramel evenly over apples.
- Make the streusel topping. Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands), until the mixture resembles coarse crumbs. Stir in pecans. Set aside.
- Sprinkle on the streusel topping.
- Bake. These bars take about 20-25 minutes, or until the streusel is golden brown.
- Chill the bars. Allow them to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 1 hour.
- Cut into bars.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Caramel Apple Pie Bars
- 9 x 13 baking dish
- 1 can 8 oz refrigerated Crescent Dough Sheet
- 1 bag 14 oz caramels
- 1-2 tbsp heavy cream
- 4 1/2 cups tart apples coarsely chopped, peeled, about 3 medium
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 1/2 cup butter cold and cubed
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 tsp cinnamon
- 1/2 cup pecans chopped
- Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray, or line a dish with foil, leaving enough for a 2-inch overhang on all sides.
- Unroll dough and press in bottom and 1/2 inch up sides of pan. Firmly press dough perforations to seal. Bake 7-8 minutes.
- Meanwhile, make the apple filling : Combine the chopped apples, flour, granulated sugar and cinnamon, together in a large bowl until all of the apples are evenly coated. Set aside to get the apple juices going.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands), until the mixture resembles coarse crumbs. Stir in pecans. Set aside.
- Spoon the apple mixture into the crust.
- Caramel Sauce : In small pan, melt caramels and heavy cream over very low heat. Stir until smooth. Pour evenly over apples.
- Sprinkle the caramel apple layer with streusel and bake for 20 to 25 minutes or until top is golden brown and apples are tender. Cool about 1 hour and cut into bars.