Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.
1. I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and sweeter apple variety such as Pink Lady. You'll end up with about 3-4 cups. A little more or less is OK, based on your preference of filling.
Larger batch: Recipe can easily be doubled and baked in a 9x13 pan. Bake for 45 minutes and cool completely as directed in this recipe.
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