This post may contain affiliate links.
Apple Pie Bars give you all the cozy, cinnamon spiced flavor of apple pie in an easy, hand held bar with a buttery cake crust and a sweet glaze on top. I bake a pan every fall weekend, and Maddie and Lizzie fight over the gooey center pieces every single time. If you love an easy crowd pleasing treat, these are right up there with our frosted cookie bars.
With canned apple pie filling doing the heavy lifting, you get bakery worthy bars with a fraction of the effort of a from scratch pie.
Apple Pie Bars Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 15 bars
- ⚡ Calories: 385kcal
- 🌶️ Flavor Profile: Sweet, buttery, and full of cinnamon apple flavor
- ✋ Difficulty: Easy, on par with our condensed milk brownies
Quick Answer
To make Apple Pie Bars, cream butter, sugar, and vanilla, then beat in eggs and mix in flour and baking powder to form a thick batter. Press three quarters of the batter into a foil lined 9×13 pan, spread on canned apple pie filling, pecans, and cinnamon, then dollop the rest of the batter on top. Bake at 350 degrees Fahrenheit for 30 to 40 minutes until golden, cool, and drizzle with a simple powdered sugar glaze.
Jump to:
Why This Recipe Works
Click to see the technique science
- Canned apple pie filling keeps it easy. You get all the spiced apple flavor of a pie without peeling, slicing, or cooking down a single apple.
- One batter does double duty. The same buttery cake batter forms both the bottom crust and the soft top layer, so there is no separate dough to make.
- Pressing most of the batter on the bottom builds a sturdy base. Using three quarters of the batter underneath gives the bars a solid, sliceable foundation that holds the filling.
- Pecans and cinnamon add warmth and crunch. A sprinkle over the filling brings nutty texture and that classic apple pie spice in every bite.
- The glaze makes them look bakery worthy. A quick powdered sugar and cream drizzle adds sweetness and a pretty finish with almost no effort.
- They feed a crowd. One 9×13 pan cuts into 15 generous bars, perfect for potlucks, parties, and fall gatherings.
Why You’ll Love This Recipe
- They deliver all the flavor of apple pie in an easy, portable bar, no slicing, no fork required.
- Canned apple pie filling means they come together fast, even on a busy weeknight.
- They are perfect for fall potlucks and bake sales, right alongside our oatmeal raisin cookies.
Key Ingredients
Here is what comes together to make these cozy Apple Pie Bars. Most of it is everyday baking staples.
- Apple pie filling: The shortcut star, giving you tender, spiced apples without any peeling or cooking. One 21 ounce can is all you need.
- Butter, sugar, and eggs: The base of the rich, cake like batter that forms both the crust and the top layer.
- All purpose flour and baking powder: Give the bars structure and a soft, tender crumb.
- Pecans and cinnamon: Sprinkled over the filling for nutty crunch and that signature apple pie warmth.
- Powdered sugar and heavy cream: Whisked into a quick glaze that drizzles beautifully over the cooled bars.
See recipe card for exact quantities.
Variations and Substitutions
These Apple Pie Bars are easy to adapt to your taste or whatever you have in the pantry.
- Switch the nuts: Use chopped walnuts instead of pecans, or leave them out entirely for a nut free version.
- Try a different filling: Cherry, peach, or blueberry pie filling all work beautifully in place of apple.
- Add a streusel: Sprinkle a quick brown sugar and oat crumble over the top before baking for extra texture.
- Spice it up: Add a pinch of nutmeg or apple pie spice to the batter for even more cozy flavor.
- Make it a la mode: Serve warm bars with a scoop of vanilla ice cream, just like a slice of snickerdoodle cheesecake bars.
How to Make Apple Pie Bars
- Cream the butter, granulated sugar, and vanilla together in a large bowl, then beat in the eggs one at a time until smooth.
- Sift the flour and baking powder over the wet ingredients and mix until a thick, smooth batter forms.
- Press about three quarters of the batter evenly into the bottom of a foil lined 9×13 baking dish.
- Spread the apple pie filling over the batter in an even layer, then sprinkle with the chopped pecans and cinnamon.
- Spoon the remaining batter over the top of the filling and gently spread it out as evenly as you can.
- Bake at 350 degrees Fahrenheit for 30 to 40 minutes until the top is golden brown, then cool and drizzle with the powdered sugar glaze.
Recipe Tips & Tricks
- Line the pan with foil. A foil sling lets you lift the whole slab out for clean, easy cutting into neat bars.
- Reserve a quarter of the batter for the top. Pressing most of it on the bottom gives a sturdy base while the dollops on top bake into a pretty cobbled crust.
- Do not overbake. Pull the bars when the top is golden and a tester comes out with a few moist crumbs to keep them soft.
- Cool before glazing. A warm slab will melt the glaze right off, so let the bars cool first for that pretty drizzle.
- Use a sharp knife for clean cuts. Wipe the blade between cuts to keep the gooey filling from smearing.
- Serve them warm with ice cream. A scoop of vanilla on a slightly warm bar tastes just like apple pie a la mode.
Serving Ideas and Suggestions
These Apple Pie Bars are wonderful all on their own, but a little something extra never hurts. Serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that tastes just like apple pie a la mode, without any of the fuss of rolling out a crust.
They are made for fall gatherings and holiday dessert tables. Set them out next to our oatmeal raisin cookies and a batch of fudgy brownies for a dessert spread that covers every craving.
They also pack beautifully for lunchboxes, bake sales, and potlucks since they hold their shape and travel well. For a cozy afternoon treat, enjoy a bar with a hot cup of coffee or cider. Leftovers keep for days, and they are honestly just as good cold from the fridge the next morning.
Apple Pie Bars FAQs
Absolutely. While canned filling makes these Apple Pie Bars quick and easy, you can use about 2 cups of homemade apple pie filling instead. Just make sure it is fully cooled and not too watery before spreading it over the batter, or the bars can turn out soggy in the middle. Homemade filling lets you control the sweetness and spice level.
Store Apple Pie Bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Because of the glaze and moist filling, refrigerating keeps them freshest. Let them come to room temperature, or warm them briefly, before serving for the best texture and flavor.
Yes, Apple Pie Bars freeze well. Let them cool completely, skip the glaze, and freeze the bars in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature and add the glaze fresh before serving. This makes them a great make ahead dessert for the holidays.
Soggy Apple Pie Bars usually come from filling that is too wet or from underbaking. Make sure to bake until the top is fully golden brown, and if your filling looks especially juicy, drain a little of the excess liquid before spreading it on. A sturdy bottom crust made from three quarters of the batter also helps prevent sogginess.
For the first day or two, Apple Pie Bars can sit covered at room temperature. After that, refrigerate them to keep the apple filling and glaze fresh, especially in a warm kitchen. They will keep in the fridge for up to 5 days. Just bring them back to room temperature or warm them slightly before serving.
Definitely. The pecans add a nice crunch, but Apple Pie Bars are just as delicious without them. Simply leave the nuts out, or swap in something else like a sprinkle of oats or a streusel topping for texture. This makes the recipe a safe choice for anyone with a nut allergy.
Craving more easy bars and treats? Try our fudgy sweetened condensed milk brownies next, another crowd pleasing dessert that comes together fast.
Apple Pie Bars
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 4 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 21 ounces canned apple pie filling
- ½ cup chopped pecans
- ½ teaspoon ground cinnamon
Glaze:
- ½ cup powdered sugar
- 3-5 tablespoons heavy cream
Instructions
- Preheat the oven to 350*F degrees and prepare a 9×13 baking dish, line the dish with foil and spray the foil with non-stick spray for easy removal.
- Cream the butter, sugar, and vanilla in a large bowl.1 cup unsalted butter, 1 ½ cups granulated sugar, 1 teaspoon vanilla
- Add in the eggs, one at a time, and mix until well combined.4 large eggs
- Over the same bowl, sift the flour and baking powder.3 cups all-purpose flour, 1 ½ teaspoon baking powder
- Combine flour mixture with wet ingredients until well combined.
- Pour 3/4 of the batter into the prepared pan and press it out evenly on the bottom.
- Spread the apple pie filling all along the crust in an even layer, and then sprinkle with the cinnamon and pecans.21 ounces canned apple pie filling, ½ cup chopped pecans, ½ teaspoon ground cinnamon
- Take the remaining batter and spoon it over the top of the pie filling, spread it out in an uneven way.
- Bake for 30-40 minutes, until the top is golden brown. Set out to cool while you prepare the glaze.
- Mix the powdered sugar and 3 tablespoons of heavy cream in a medium bowl until well incorporated. Add more cream if you want a thinner consistency.½ cup powdered sugar, 3-5 tablespoons heavy cream
- Drizzle over the top crust. Best-served same day and perfect with a side of ice cream.
Notes
- Canned apple pie filling is used, you can make your own apple pie filling if you’d like. Whatever type of apples.
- These caramel apple pie bars can be frozen, see my tips above.
- The nuts are optional, but highly recommended.
- You can switch this apple bars recipe up by using any of your favorite pie filling.
- These can be topped with the glaze, powdered sugar, ice cream, caramel sauce, etc.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
I thought it was really good, similar to a danish. Initially I didn’t realize the crust would be soft and moist, unlike a traditional bar crust. So I was nervous and decided to cook the crust by itself for 5 minutes or so. It turned out fine, not overdone at all. Also, I cut the apple slices into pieces with a butter knife as I was pouring them out of the can. It was much easier to spread evenly that way.