Salted Caramel Apple Pie Bars Pressure Cooker Recipe
These Salted Caramel Apple Pie Bars combine buttery shortbread, tender spiced apples, and crunchy oat topping — all elevated through the magic of a pressure cooker and finished with a perfect drizzle of salted caramel.
Equipment
- 1 Mixing bowl Medium size
- 1 8-inch square pan lined with parchment paper
Ingredients
Shortbread Crust
- ½ cup Unsalted butter melted
- ¼ cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- 1 cup All-purpose flour spooned and leveled
Apple Layer
- 2 Large apples peeled and sliced ¼ inch thick
- 2 tablespoons All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
Oat Topping
- ½ cup Old-fashioned rolled oats
- ⅓ cup Brown sugar packed
- ¼ cup All-purpose flour
- ¼ cup Unsalted butter cold and cubed
- Cinnamon a sprinkle
- Salted caramel sauce for drizzling
Instructions
Instructions
- Line an 8-inch square pan with parchment paper, letting extra hang over sides.
- Mix melted butter, granulated sugar, vanilla, and salt in a bowl. Stir in flour until combined.
- Press crust mixture into the pan and bake at 300°F for 15 minutes.
- While crust bakes, toss apple slices with flour, sugar, cinnamon, and nutmeg to coat.
- Remove crust, raise oven to 350°F, and evenly layer apples on warm crust. Bake 30–35 minutes.
- Once cooled completely, drizzle caramel sauce on top. Refrigerate at least 2 hours before slicing.
Notes
Store in an airtight container up to 2 days at room temp, or refrigerate for up to a week. Freeze individually wrapped pieces for longer storage.