Nothing represents October, Fall, and Halloween as well as caramel apples do. But Salted Caramel Apple Pie Bars come close. And they are just perfect for this month, this season, and gatherings this holiday!

These bars are comprised of three distinct layers. The buttery dough layer is filled with an apple filling that gets some homemade caramel sauce drizzled over it. Then comes the cinnamon spiced crumb layer. Once the bars are baked and cooled, even more of the caramel sauce is drizzled over the bars. Fabulous!

Baking is my favorite thing to do when the weather is cool and rainy and cancels the outdoor plans I had made. The dreary weather last week ended up being perfectly timed for me, as it gave me the opportunity to prepare these bars for a gathering the following evening. The bars were very well received by the group, both with and without ice cream. I expect this will get me invited back . . . as long as I agree to bring these again!

Salted Caramel Apple Pie Bars (adapted from thekitchn.com) Total Time Required: ~2 hours + cooling time, Prep Time: 35 – 40 minutes, Cook Time: 50 – 65 minutes, Makes: 12-18 bars

Ingredients:

Salted Caramel:

• 3/4 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 3/4 teaspoon kosher salt

Apple Filling:

• 3 pounds Granny Smith, Honeycrisp, or Pink Lady apples (about 6 large or 7 medium), or a combination
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Crust & Topping:

• 2-1/2 sticks (20 tablespoons) cold unsalted butter
• 1 large egg
• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions:

Salted Caramel: Place the sugar and water in a medium, heavy-bottomed saucepan over medium-high heat.

Stir with a wooden spoon until the sugar is dissolved, then stop stirring and bring it to a boil.

Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt.

Continue to boil, swirling the pan occasionally but not stirring, until it turns a dark-amber color (380ºF to 390ºF), about 3 to 6 minutes. There will be pale yellow streaks, then darker ones will appear. When you see these, pick up the pan with the handles and swirl occasionally, being attentive.

Remove the pan from the heat. While whisking continuously, immediately but slowly pour in the cream. It will steam and bubble up violently. It may also ball up or clump, but just keep whisking until it is smooth again.

Add the butter and salt and whisk until smooth.

Return the pan to medium-low heat and simmer until it is slightly thickened and reduced to about 1-1/4 cups, about 5 minutes. Transfer the caramel to a heatproof bowl or container and let it cool for at least 30 minutes before using. It will continue to thicken more as it cools. Meanwhile, make the filling and crust.

Apple Filling: Peel the apples. Halve and core them, then cut into 1/4-inch-thick slices and place them in a large bowl.

Add the sugar, vanilla extract, cinnamon, nutmeg, and kosher salt, and stir to coat the apples. Set the apples aside.

Crust & Topping: Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9×13-inch baking pan with cooking spray. Cut 2-1/2 sticks of cold unsalted butter into 1/2-inch cubes. Lightly beat the egg in a small bowl.

Place the all-purpose flour, granulated sugar, brown sugar, baking powder, and kosher salt in the large bowl of a food processor and pulse a few times to combine.

Scatter the butter cubes over the flour mixture and pulse until the butter pieces are no larger than a pea.

Add the egg and vanilla extract and pulse again. The mixture should be crumbly and hold together when squeezed.

Transfer 2/3 of the dough (about 4 cups) to the baking pan and press it into the pan to cover the bottom and 1/2 inch up the sides.

Add the cinnamon to the remaining dough in the processor and pulse to mix it in.

Spread the apple filling on the crust in an even layer. Drizzle about 1/2 a cup of the salted caramel over the apples. Crumble the cinnamon dough evenly over the top.

Bake until the top is golden brown and the filling is bubbling, 50 to 65 minutes. Let the pie bars cool completely in the pan, about 3 hours.

Cut them into bars and drizzle them with the remaining salted caramel sauce.

Serve with vanilla ice cream, if desired.

I anticipate making this again next month for our visiting pie-loving family! ~Linda

Salted Caramel Apple Pie Bars (adapted from thekitchn.com) Total Time Required: ~2 hours + cooling time, Prep Time: 35 – 40 minutes, Cook Time: 50 – 65 minutes, Makes: 12-18 bars

Ingredients:

Salted Caramel:

• 3/4 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 3/4 teaspoon kosher salt

Apple Filling:

• 3 pounds Granny Smith, Honeycrisp, or Pink Lady apples (about 6 large or 7 medium), or a combination
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Crust & Topping:

• 2-1/2 sticks (20 tablespoons) cold unsalted butter
• 1 large egg
• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions:

Salted Caramel: Place the sugar and water in a medium, heavy-bottomed saucepan over medium-high heat.

Stir with a wooden spoon until the sugar is dissolved, then stop stirring and bring to a boil.

Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt. Continue to boil, swirling the pan occasionally but not stirring, until it turns a dark-amber color (380ºF to 390ºF), about 3 to 6 minutes. There will be pale yellow streaks, then darker ones will appear. When you see these, pick up the pan with the handles and swirl occasionally, being attentive.

Remove the pan from the heat. While whisking continuously, immediately but slowly pour in the cream. It will steam and bubble up violently. It may also ball up or clump, but just keep whisking until it is smooth again. Add the butter and salt and whisk until smooth.

Return the pan to medium-low heat and simmer until it is slightly thickened and reduced to about 1-1/4 cups, about 5 minutes. Transfer the caramel to a heatproof bowl or container and let it cool for at least 30 minutes before using. It will continue to thicken more as it cools. Meanwhile, make the filling and crust.

Apple Filling: Peel the apples. Halve and core them, then cut into 1/4-inch-thick slices and place them in a large bowl.

Add the sugar, vanilla extract, cinnamon, nutmeg, and kosher salt, and stir to coat the apples. Set the apples aside.

Crust & Topping: Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9×13-inch baking pan with cooking spray. Cut 2-1/2 sticks of cold unsalted butter into 1/2-inch cubes. Lightly beat the egg in a small bowl.

Place the all-purpose flour, granulated sugar, brown sugar, baking powder, and kosher salt in the large bowl of a food processor and pulse a few times to combine.

Scatter the butter cubes over the flour mixture and pulse until the butter pieces are no larger than a pea.

Add the egg and vanilla extract and pulse again. The mixture should be crumbly and hold together when squeezed.

Transfer 2/3 of the dough (about 4 cups) to the baking pan and press it into the pan to cover the bottom and 1/2 inch up the sides.

Add the cinnamon to the remaining dough in the processor and pulse to mix it in.

Spread the apple filling on the crust in an even layer. Drizzle about 1/2 a cup of the salted caramel over the apples. Crumble the cinnamon dough evenly over the top.

Bake until the top is golden brown and the filling is bubbling, 50 to 65 minutes. Let the pie bars cool completely in the pan, about 3 hours. Cut them into bars and drizzle them with the remaining salted caramel sauce. Serve with vanilla ice cream, if desired.