Caramel Apple Crumb Bars are chewy, buttery dessert bars with a golden oat-and-cake-mix crust, gooey caramel apple candy through the middle, and plenty of soft crumble scattered over the top. They’re sweet, a little fruity, and especially good once those caramel pieces melt into pockets throughout the bars.
This is a fun shortcut recipe when you want fall flavors without peeling or chopping a pile of apples. Yellow cake mix handles most of the dry ingredients, and the same dough becomes both the bottom crust and crumbly topping.
The crust and crumble come from the exact same mixture, so there’s no need to prepare two separate components. Press some into the pan and save the rest for scattering over the top.
Quick-cooking oats give the bars a little chewiness and texture without turning the base into a traditional oatmeal crust.
And instead of making a separate caramel apple filling, unwrapped candies melt right into the center. It’s an easy shortcut that makes these especially fun for fall parties or Halloween gatherings.
The caramel apple candies are what make these bars different. As they heat, they soften between the two layers and give individual bites that sticky caramel-apple flavor.
Let the pan cool completely before cutting. Warm caramel is wonderfully gooey, but chilled or room-temperature bars hold together much more neatly.
Ingredients You’ll Need
You only need five main ingredients:
- Yellow cake mix
- Quick-cooking oats
- Unsalted butter
- Eggs
- Caramel apple candies
How To Make Caramel Apple Crumb Bars
Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish with nonstick spray or butter.
Step 2: Add the yellow cake mix and quick-cooking oats to a large bowl. Pour in the melted butter and beaten eggs, then mix with a sturdy spoon or spatula until a thick, uniform dough forms.
Step 3: Transfer roughly two-thirds of the dough to the prepared baking dish. Press it firmly and evenly across the bottom, making sure the mixture reaches into the corners.
Step 4: Unwrap the caramel apple candies and distribute them evenly across the crust. Leave a little space between them so the melted candy doesn’t collect entirely in one area.
Step 5: Take the remaining dough and break it into small, irregular pieces with your fingers. Scatter the crumble loosely over the candies, leaving a few areas of candy visible between the pieces.
Step 6: Bake for 28–35 minutes, until the crumble is lightly golden and the center looks set. The caramel underneath will be very hot and soft when the pan first comes from the oven.
Step 7: Let the bars cool completely in the baking dish. This gives the melted caramel time to firm and makes cutting much easier.
Step 8: Cut into squares and serve at room temperature. For an extra-gooey center, microwave an individual bar for just 5–10 seconds before eating.
Caramel Apple Crumb Bar Variations
Extra-Caramel Bars
Add a few extra caramel apple candies through the middle for more gooey pockets, being careful not to overcrowd the crust.
Cinnamon Caramel Apple Bars
Add a little ground cinnamon to the cake-mix mixture for a warmer fall flavor.
Pecan Caramel Apple Bars
Scatter chopped pecans among the candies for a little nutty crunch.
Vanilla Caramel Apple Bars
Use vanilla cake mix instead of yellow cake mix for a slightly lighter cake flavor.
Salted Caramel Apple Bars
Add a very light sprinkle of flaky salt over individual bars before serving to balance the sweetness.
Storing Caramel Apple Crumb Bars
Once completely cool, keep the bars in an airtight container at room temperature for about 2–3 days. Place parchment between layers if you need to stack them.
What Kind Of Caramel Apple Candy Should I Use?
Use individually wrapped caramel apple-flavored candies that soften when heated, such as caramel apple chews or mellowcreme-style candies. Remove all wrappers before assembling the bars.
Can I Use Old-Fashioned Oats?
Quick-cooking oats are better for this recipe because their smaller texture blends more naturally into the cake-mix dough.
Why Are My Bars Difficult To Cut?
The caramel probably hasn’t cooled enough. Give the pan plenty of time to reach room temperature before slicing.
Do I Prepare The Cake Mix According To The Box?
No. Use the dry cake mix directly from the package. The melted butter and eggs listed in this recipe provide the moisture.
Can I Make These Ahead?
Yes. They’re actually easier to portion once completely cooled, so making them several hours or even a day before serving works well.
Why Is The Dough So Thick?
That’s exactly what you want. This isn’t cake batter—the mixture needs to be sturdy enough to form both a pressed crust and a crumb topping.
For longer storage, refrigerate them. The caramel will become firmer when cold, so let individual bars sit at room temperature briefly or microwave them for a few seconds before serving.
What To Serve With Caramel Apple Crumb Bars
- Vanilla ice cream: A small scoop is especially good with a slightly warmed bar and its gooey caramel center.
- Hot coffee: Coffee balances the sweet caramel and buttery oat crumble nicely.
- Cold milk: A simple glass of milk works well when you’re serving these as an afternoon treat.
- Fresh apple slices: Crisp apples give you a fresh contrast to the sweet caramel candy filling.
- Whipped cream: A small spoonful adds something cool and creamy without covering up the crumb topping.
- Fall dessert trays: Cut the bars smaller and serve them with cookies, brownies, or other bite-sized treats for a fall or Halloween gathering.
Don’t pack the crumb topping into a solid layer. Leaving it loose and irregular gives you those nicely browned little peaks with glimpses of caramel underneath.
And wait until the bars are completely cool before cutting. The melted candy needs that time to firm enough for the squares to hold together.
Caramel Apple Cake Bars
Ingredients
- 1 15.25-ounce box yellow cake mix
- 1 cup quick-cooking oats
- ½ cup unsalted butter melted
- 2 large eggs beaten
- 1 10- to 12-ounce bag caramel apple candies, unwrapped
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass baking dish.
- Combine the dry cake mix and quick-cooking oats.
- Add the melted butter and beaten eggs and mix until a thick dough forms.
- Press about two-thirds of the dough evenly across the bottom of the prepared dish.
- Arrange the unwrapped caramel apple candies evenly over the crust.
- Crumble the remaining dough loosely over the candies.
- Bake for 28–35 minutes, until the top is lightly golden and the center is set.
- Cool completely before cutting into squares.
- Serve at room temperature, or microwave individual bars for 5–10 seconds for a softer caramel center.
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