Pin Layers of buttery, flaky biscuit dough, crisp pretzel pieces, tender caramelized apples, and luscious caramel sauce come together in these irresistible bars—a sweet and salty treat perfect for fall or any time of year.
I first created this recipe for a family gathering when I wanted something comforting but not too heavy. Everyone loved the playful combination of flaky biscuits and salty pretzels with apples and caramel.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 tbsp, plus 1 tbsp for pretzel crumble, plus 1/2 cup (100 g) for caramel sauce
- Baking powder: 2 tsp
- Fine sea salt: 1/2 tsp for biscuit base, pinch for caramel apple layer, 1/4 tsp for caramel sauce
- Unsalted butter: 3/4 cup (170 g) cold and cubed for dough, 2 tbsp for caramel apple layer, 2 tbsp melted for pretzel crumble, 2 tbsp for caramel sauce
- Whole milk: 2/3 cup (160 ml), cold
- Apples: 2 large (about 350 g), peeled, cored, and diced
- Light brown sugar: 1/3 cup (65 g)
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Pretzels: 1 cup (50 g) mini, coarsely crushed
- Heavy cream: 1/4 cup (60 ml)
- Water: 2 tbsp
Instructions
- Prepare the pan:
- Preheat oven to 375°F (190°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang for easy removal.
- Biscuit base:
- In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fingers until pea-sized crumbs form. Add cold milk and stir until just combined (do not overmix). Press dough evenly into bottom of prepared pan.
- Caramel apple layer:
- In a medium skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring, for 5–8 minutes until apples are tender and mixture is syrupy. Spread evenly over biscuit base.
- Pretzel crumble:
- In a small bowl, mix crushed pretzels with melted butter and sugar. Sprinkle evenly over apple layer.
- Bake:
- Bake for 30–35 minutes until golden and set. Let cool in pan for at least 20 minutes.
- Caramel sauce:
- Meanwhile, in a small saucepan, combine sugar and water over medium heat. Cook without stirring until mixture turns deep amber color (5–7 minutes). Remove from heat, whisk in butter, then heavy cream and salt (mixture will bubble). Let cool slightly.
- Finish:
- Drizzle caramel sauce over cooled bars. Use parchment overhang to lift bars from pan. Cut into 16 squares and serve.
Pin 
We always enjoy these bars warm out of the oven as an after-dinner treat together on chilly fall evenings. The aroma alone is enough to draw everyone to the kitchen.
Required Tools
Mixing bowls, 8-inch (20 cm) square baking pan, pastry cutter or fork, skillet, saucepan, parchment paper, knife and cutting board.
Allergen Information
Contains wheat (gluten) and milk (dairy). May contain nut traces if pretzels or add-ins are processed in facilities that process nuts. Check ingredient labels if allergies are a concern.
Nutritional Information
Per serving: Calories 220, Total Fat 10 g, Carbohydrates 31 g, Protein 2 g.
Pin These bars disappear quickly, especially with a scoop of vanilla ice cream. Enjoy the balance of flaky, gooey, crunchy, and creamy with every bite.
Recipe Questions & Answers
- → How do I keep biscuit layers flaky?
Use cold butter and milk, avoid overmixing, and press dough gently for a tender, flaky texture.
- → Can I use different fruit?
Pears work well in place of apples for a similar flavor. Adjust cooking time until fruit is tender.
- → Should pretzels be salted or unsalted?
Salted pretzels add savory depth and balance sweet components in each bar. Choose mini or crush as desired.
- → Can I make caramel sauce ahead?
Yes, prepare caramel sauce up to 3 days in advance. Store sealed in the fridge and rewarm gently before using.
- → What is the best way to serve the bars?
Serve cooled or slightly warm. Cut squares and drizzle with caramel sauce. Add ice cream for extra indulgence.
- → How should I store leftovers?
Keep in airtight container at room temperature for 2 days or refrigerate up to 5 days for best texture and flavor.