Gooey Caramel Apple Cookie Bars

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Easy Caramel Apple Cookie Bars with a sugar cookie crust, cheesecake filling, cinnamon apples, and caramel drizzle.

Prep Time20

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 368kcal

Author: Callie

Preheat oven to 350°F.
Line an 8x8 or 9x9-inch pan with parchment paper, leaving enough to hang over the edges for easy removal after baking.
Lightly spray the bottom of the pan with non-stick spray, then line with parchment and spray again.

In a medium bowl, combine both sugar cookie mix pages with melted butter and water. Add cinnamon and mix well.
Divide the dough in half. Press half of the dough into the prepared pan to form the crust.
Bake for 10 minutes. The crust should be slightly puffed and light blond, but not fully set, this will finish baking with the filling.
Allow the crust to cool for 10 minutes.

Add chopped pecans (or walnuts) to the reserved cookie dough.
Refrigerate or freeze for 20 minutes to firm up the dough, making it easier to crumble over the bars later.

In a medium bowl, beat softened cream cheese, sugar, and egg until light and fluffy (about 3 minutes). Set aside.

Spread the cream cheese mixture evenly over the slightly cooled cookie crust.
Spoon the apple pie filling over the cream cheese layer, allowing some cheesecake filling to peek through.
Break the chilled cookie crumble topping into small and large clumps and sprinkle over the apples, leaving some apples exposed.

Bake at 350°F for about 40 minutes, or until the apples are bubbling and the cookie topping is golden. Check at the 30-minute mark and adjust the baking time as needed.
Let the bars cool for 30 minutes.

Drizzle with caramel sauce and chill the bars. Alternatively, drizzle the caramel just before serving.
Run a dull-edged knife around the edges to loosen the bars, then lift them out using the parchment paper.
Slice into squares and, if desired, sprinkle with flaky sea salt.
Refrigerate leftovers.