These dessert bars feature a buttery crumb crust and topping, a gooey cinnamon-sugar apple filling, and a finish of caramels, chocolate chips, and a pinch of sea salt.
With summer winding down and kids heading back to school, I’m ready for cozy fall flavors—especially apples. Apples are one of my favorite fruits to bake with, so I’m excited to share this recipe for chocolate caramel apple crumb bars.
When you think of apple desserts, cinnamon and caramel probably come to mind. Adding chocolate is a delightful twist—the combination is rich, balanced, and surprisingly perfect. These bars layer baked cinnamon apples between a tender crumb crust and a crunchy crumble topping, then finish with melty caramels, chocolate chips, and a dusting of sea salt.
How to Make It
Peel and dice 4 to 5 Granny Smith apples (about 4 to 5 cups diced).
Toss the diced apples with 1/2 cup light brown sugar, 2 teaspoons cornstarch, 2 teaspoons ground cinnamon, and 3 tablespoons lemon juice. Let them macerate for 5 minutes to release their juices.
Melt 6 tablespoons of butter in a large sauté pan, add the apples with their juices, and cook for about 10 minutes or until the apples reach your preferred tenderness. Remove from heat and let cool slightly.
While the apples cook, prepare the crumb crust. In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Add 1 cup (2 sticks) cold butter, a tablespoon at a time, with the mixer running until the mixture resembles fine crumbs.
Add 1 large egg and mix just until the dough forms large crumbs. Remove the bowl and paddle from the mixer.
Press two-thirds of the crumb mixture evenly into the bottom of a 9×13-inch baking dish. Use the bottom of a measuring cup to press it into the corners for an even crust.
Spread the cooked apple mixture over the crust, then sprinkle the remaining crumb dough evenly over the apples.
Bake in a preheated 375°F oven for 30 to 35 minutes, until the topping is golden brown.
While the bars bake, quarter 24 soft caramels and measure 1/2 cup semi-sweet chocolate chips. Have 1 teaspoon coarse sea salt ready.
When the bars are golden, remove from the oven and immediately sprinkle the quartered caramels and chocolate chips over the hot surface. Return to the oven for 3–5 minutes more, just until the caramels and chocolate begin to melt.
Remove from the oven and immediately sprinkle with the sea salt to balance the sweetness. Allow the bars to cool slightly before cutting so the filling sets but remains gooey.
These bars are excellent warm, served plain or with a scoop of vanilla ice cream. Store any leftovers covered at room temperature for a day or in the fridge for longer.
Chocolate Caramel Apple Crumb Bars
Ingredients
Apples
- 4 to 5 cups (372-465 g) Granny Smith apples, peeled and diced
- ½ cup (100 g) light brown sugar, gently packed
- 2 tsp cornstarch
- 2 tsp ground cinnamon
- 3 Tbsp lemon juice
- 6 Tbsp (85 g) butter
Crust
- 3 cups (360 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) cold butter, cut into tablespoons
- 1 large egg
Toppings
- 24 soft caramels, quartered (about 3/4 cup quartered)
- ½ cup (85 g) semi-sweet chocolate chips
- 1 tsp coarse sea salt
Instructions
-
In a large bowl, toss the diced apples with brown sugar, cornstarch, cinnamon, and lemon juice. Let macerate for 5 minutes.
-
Melt 6 tablespoons butter in a large sauté pan, add the apples with their juices, and cook 10 minutes or until tender. Allow to cool slightly.
-
Meanwhile, make the crust: combine flour, sugar, baking powder, and salt in a mixer bowl.
-
Add cold butter tablespoon by tablespoon while mixing until mixture resembles fine crumbs. Add egg and mix until large crumbs form.
-
Press two-thirds of the crumb into the bottom of a 9×13-inch pan.
-
Spread the cooked apples over the crust and scatter the remaining crumbs on top.
-
Bake at 375°F for 30–35 minutes, until golden.
-
While baking, quarter the caramels and measure the chocolate chips and sea salt.
-
When the bars are golden, sprinkle the caramels and chocolate chips over them.
-
Return to the oven 3–5 minutes until melty.
-
Remove and immediately sprinkle with sea salt.
-
Allow to cool slightly before slicing and serving.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below.