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Looking for a great and easy Thanksgiving or holiday dessert? Butterscotch apple crisp bars are a crisp in the form of a bar cookie. | justalittlebitofbacon.com

Apple Crisp Bars with Salted Butterscotch Sauce

Looking for a great and easy Thanksgiving or holiday dessert? Or just want a fun, fall dessert? Butterscotch apple crisp bars are a crisp in the form of a bar cookie. Easy and tasty!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 24 bars
Calories 200kcal
Author Just a Little Bit of Bacon


Crust and Topping

  • 8 oz (16 tbsp, 2 sticks) unsalted butter, softened
  • 2 cups all purpose flour
  • 2 cups old fashioned oats
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon

Apple Filling

  • 4 cups diced apples, 3-4 peeled and cored apples
  • 2 tbsp cornstarch or arrowroot
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/3 cup Butterscotch Sauce


  • Butterscotch Sauce


  • You will need to make the butterscotch sauce before beginning the apple crisp bars.
  • Preheat oven to 350F. Grease a 9-13 baking dish with butter and then cut a piece of parchment paper to line the bottom and overhang the edges.
  • For the crust and topping: Add all the crust ingredients to a large bowl. With your fingers, mix and work the butter into the dry ingredients until thoroughly combined. Take out 2 1/2 cups of the mixture and reserve for the topping. Then take the remaining mixture and pour it into the prepared baking dish. Press down the crust to make an even layer. Bake for 10 minutes.
  • For the apple filling: While the crust is baking, peel and chop the apples. Then, in a large bowl, mix together all the filling ingredients. Once the crust comes out of the oven, spread the apple filling over it in an even layer and then sprinkle the reserved topping over it. Bake the crisp bars for 40-45 minutes, or until the topping is browned and the apples are soft.
  • Allow the crisp bars to cool completely in the baking dish. Once they are fully cooled, remove them by pulling them out with the parchment paper and transfer them to a cutting board. Cut them into bars and drizzle the bars with butterscotch sauce.


  • For the butterscotch sauce use my recipe for butterscotch.
  • You can substitute a store bought butterscotch or caramel sauce which you enjoy for the homemade.
  • If you are having difficulty getting clean cuts when cutting the bars, refrigerate the uncut bars until fully chilled and then cut them. I don't have any problems cutting them at room temperature so long as they are fully cooled.
  • To get the best cuts when making bar cookies, I find that using a long knife which I can just press down to make the cut works the best. I cut down the length from side to side into strips and then cut the strips into bars.
  • I have used quick oats in place of the old fashioned oats, and the texture is different, but the bars are still excellent.
  • I used a mixture of Jonagold and Honeycrisp for the apples.


Calories: 200kcal