Caramel Apple Cookie Bars

Soft, chewy cookie bars layered with tender apples and gooey caramel—an irresistible, budget-friendly treat perfect for autumn or any time you crave a sweet, cozy dessert.

I first made these caramel apple cookie bars for a fall family gathering and everyone loved them. The combination of gooey caramel with warm apple and chewy cookie makes these my go-to dessert for chilly evenings.

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

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Prepare 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 Base:

In a large bowl, whisk together melted butter and brown sugar until smooth. Add egg and vanilla extract and mix until fully combined.

Mix Dry Ingredients:

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients, mixing just until incorporated.

Press Dough:

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 Layer:

In a microwave-safe bowl, combine caramels and milk. Microwave in 20 second intervals, stirring after each, until smooth and pourable (about 1 minute).

Assemble Layers:

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.

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My kids love helping sprinkle the crumbly dough on top—and sneaking tastes from the corner. These bars always remind us of apple picking trips each fall.

Required Tools

Mixing bowls, whisk, spatula, microwave-safe bowl, 8x8-inch (20x20 cm) baking pan, parchment paper, sharp knife.

Allergen Information

Contains wheat (gluten), dairy, and egg. Caramel candies may contain soy or additional allergens—always check labels carefully.

Nutritional Information

Calories: 207, Total Fat: 7 g, Carbohydrates: 35 g, Protein: 2 g per serving.

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Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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Serve these caramel apple cookie bars with a scoop of vanilla ice cream for an extra indulgent treat. They're sure to be a hit at any gathering.

Recipe FAQ

→ What type of apples work best?

Firm, slightly tart apples like Granny Smith hold their shape well and balance the sweetness in the bars.

→ Can I use fresh caramel instead of candies?

Yes, melted fresh caramel or homemade caramel sauce can be used for a smooth, gooey layer.

→ How do I prevent sogginess in the bars?

Pressing the dough firmly for the base and baking until golden helps maintain a firm texture with defined layers.

→ Are there alternatives to walnuts or pecans?

Chopped almonds or hazelnuts also add a pleasant crunch when sprinkled over the apple layer.

→ What’s the best way to store these bars?

Keep them in an airtight container at room temperature for up to three days to maintain freshness.