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    Home » Recipes » Cookies, Brownies & Bars

    Apple Crisp Macchiato Bars

    September 15, 2022 by Amee 3 Comments

    Jump to Recipe Print Recipe

    Well, hello, Fall! Can you think of a better way to usher in the new (and my favorite!) season than with these Apple Crisp Macchiato Bars?

    Side view of sliced Apple Crisp Macchiato Bars with apples in the background.

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These Apple Crisp Macchiato Bars have an espresso shortbread crust topped with cinnamon apples, then with a crisp cinnamon-espresso topping! These bars are so cozy and delicious!

    If you enjoy this recipe, check out the posts for my Caramel Apple Shortcake, Honey Lavender Latte Cookies, and Dirty Chai Cookies!

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • Other Recipes You May Like
    • Apple Crisp Macchiato Bars
    • 💬 Comments

    Ingredients

    Here's everything you'll need for these fantastic bars! Most of them you likely have in your fridge and pantry already! Check the recipe card below for ingredient amounts.

    Espresso shortbread crust ingredients on a white background.

    Espresso Shortbread Crust Ingredients

    • Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you begin.
    • Brown Sugar - For sweetness and a slight molasses flavor.
    • Flour - Provides structure for the crust. I used all-purpose flour.
    • Espresso Powder - For flavor.
    • Salt - Helps to balance and enhance the flavor of the crust.
    Apple filling ingredients on a white background.

    Apple Filling Ingredients

    • Apples - You can't make apple bars without them! 😉 I used a mix of Gala and Granny Smith apples, but you can use whatever kind of apples you prefer! How thick you cut your apples will determine how soft they are after baking. I prefer the apples to be soft, so I cut mine thinly (about ⅛ inch).
    • Lemon Juice - To help enhance the flavor of the apples.
    • Brown Sugar - For sweetness and a slight molasses flavor.
    • Flour - To help absorb some of the juices from the apples, so your bars don't turn out watery. I used all-purpose flour.
    • Ground Cinnamon - For flavor.
    Topping ingredients on a white background.

    Topping Ingredients

    • Flour - For structure for the topping. I used all-purpose flour.
    • Brown Sugar - For sweetness and a slight molasses flavor.
    • Sugar - For sweetness.
    • Ground Cinnamon - For flavor.
    • Espresso Powder - For flavor.
    • Salt - To balance and enhance the flavors of the topping.
    • Unsalted Butter - Provides moisture to bring the topping together, and a bit of richness. Unsalted to that you control the amount of salt in the recipe. You want the butter to be cold so that you can cut it in to the rest of the ingredients.

    Instructions

    Just a few easy steps and then you're in for a treat! See the recipe card below for more detailed instructions!

    Making Apple Crisp Macchiato Bars, step 1.

    In a small bowl combine the flour, espresso powder, and salt.

    Making Apple Crisp Macchiato Bars, step 2.

    Cream the butter and brown sugar until light and fluffy.

    Making Apple Crisp Macchiato Bars, step 3.

    Add the flour mixture and mix until crumbly.

    Making Apple Crisp Macchiato Bars, step 4.

    Press the crust mixture evenly into the bottom of the pan and bake.

    Making Apple Crisp Macchiato Bars, step 5.

    Toss the apple slices with the lemon juice. Add the remaining filling ingredients and toss to combine.

    Making Apple Crisp Macchiato Bars, step 6.

    Combine all topping ingredients except butter and mix to combine. Cut in the butter using a fork or a pastry blender.

    Assembling the Bars

    Making Apple Crisp Macchiato Bars, step 7.

    Allow the crust to cool slightly so you don't burn yourself assembling the bars.

    Making Apple Crisp Macchiato Bars, step 8.

    Arrange the apples in an even layer over the partially-baked crust.

    Top view of unbaked Apple Crisp Macchiato Bars.

    Spread the topping evenly over the apples.

    Top view of baked Apple Crisp Macchiato Bars.

    Bake until topping is crisped and golden, and the apple mixture is bubbling.

    Hint: Let the bars cool completely before slicing or removing them from the pan! This time allows the juices to set up so that your bars aren't a watery mess!

    Top view of sliced Apple Crisp Macchiato Bars with apples, coffee beans, and cinnamon sticks nearby.

    Equipment

    I used the following equipment for this recipe:

    • 8"x8" pan - I used an 8"x8" pan for this recipe as written. If you'd like, the recipe can be doubled and baked in a 9"x13" pan. See the recipe card notes for details on revised bake times for the doubled recipe!
    • Pastry Blender - While a pastry blender isn’t necessary to cut in the butter, it does make the job faster and easier! If you don't have one, a fork will do the job.
    • Nonstick Parchment - I like to line my pans with nonstick parchment. If you let the parchment overhang the sides, it makes a nice 'handle' to use to remove the bars from the pan.

    Storage

    The baked and cooled bars can be stored in the refrigerator for up to five days. I don't suggest freezing them, as the shortbread crust and topping don't hold up well to the moisture from the apples.

    Top Tip

    These Apple Crisp Macchiato Bars are fantastic at room temperature, but they're divine warmed with a scoop of vanilla ice cream and a drizzle of salted caramel sauce! If you'd like to make your own salted caramel sauce, there's a recipe included in the post for my Caramel Apple Shortcake!

    Stacked Apple Crisp Macchiato Bars topped with vanilla ice cream and salted caramel sauce.

    FAQ

    What kind of apples should I use?

    I used a mixture of Gala and Granny Smith apples for this recipe. I enjoy the well-rounded flavors of the mixture of sweet and tart apples, but you can use whatever varieties you prefer! My personal favorites for baking are Cortland, Fuji, Gala, Granny Smith, Honeycrisp, and Jonathan.

    Do you have a recipe for salted caramel sauce?

    Yes! If you'd like to make salted caramel sauce to accompany these bars, check out the recipe included in the post for my Caramel Apple Shortcake!

    Can this recipe be doubled?

    Yes! If you'd like, the recipe can be doubled and baked in a 9"x13" pan. See the recipe card notes for details on revised bake times for the doubled recipe!

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    Side view of sliced Apple Crisp Macchiato Bars with apples in the background.

    Apple Crisp Macchiato Bars

    Amee
    These Apple Crisp Macchiato Bars have a crisp espresso shortbread crust topped with an apple-cinnamon filling, then with a crunchy cinnamon-espresso topping! These bars are so cozy and delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Course Dessert
    Cuisine Bars
    Servings 16 bars
    Calories 238 kcal

    Equipment

    • 8"x8" Baking Pan
    • Pastry Blender
    • Nonstick Parchment Paper
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Espresso Shortbread Crust

    • 1¼ cups flour
    • 1 teaspoon espresso powder (see note)
    • pinch salt
    • ½ cup unsalted butter, softened
    • ¼ cup brown sugar

    Apple Cinnamon Filling

    • 4-5 medium apples, peeled, cored, and thinly sliced (~4 cups apple slices)
    • 1 teaspoon lemon juice
    • ¼ cup brown sugar
    • 2 Tbsps flour
    • ½ teaspoon ground cinnamon

    Cinnamon-Espresso Topping

    • ¾ cup flour
    • ½ cup brown sugar
    • ¼ cup sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon espresso powder (see note)
    • ¼ teaspoon salt
    • 6 Tbsps unsalted butter, cold and diced

    Instructions
     

    For crust

    • Preheat oven to 350° F. Grease an 8"x8" square baking pan (see note) and line with parchment (see note) that extends up the sides of the pan (you'll use the parchment as handles to remove the bars from the pan later).
    • In a small bowl combine the flour, espresso powder, and salt. Mix to combine and set aside.
    • In the bowl of a stand mixer, cream the butter and the brown sugar until light and fluffy, at least three minutes. Scrape down the sides of the bowl as necessary.
    • Add the flour mixture and mix until crumbly.
    • Press the crust mixture evenly into the bottom of the prepared pan. Bake the crust 12-14 minutes. The crust will be puffed, but not really browned at all. Allow to cool slightly so you don't burn yourself assembling the bars.

    For Filling

    • In a large bowl, toss the apple slices with the lemon juice. Add the remaining filling ingredients and toss to combine.

    For Topping

    • In a medium bowl, combine all topping ingredients except butter and mix to combine. Add the cold, diced butter and, using a fork or a pastry blender (see note), cut in the butter until no large pieces remain.

    To Assemble and Bake the Bars

    • Arrange the apples in an even layer over the partially-baked crust, then spread the topping evenly over the apples.
    • Bake until topping is crisped and golden, and the apple mixture is bubbling, about 45 minutes. Allow the bars to cool completely before using the parchment to remove them from the pan and slice them. Serve at room temperature or warm. They're also lovely topped with vanilla ice cream and salted caramel sauce.
    • The baked and cooled bars can be stored in the refrigerator for up to five days. I don't suggest freezing them, as the shortbread crust and topping don't hold up well to the moisture from the apples.
      Enjoy!

    Notes

    Note on espresso powder: I've found it difficult to find espresso powder--especially one that isn't already hard as a rock--at my local grocery store. I use King Arthur Baking brand (link here), as it's very fine and made specifically for baked goods. 
    Note on pastry blender: While a pastry blender isn’t necessary to cut in the butter, it does make the job faster and easier! If you don't have one, a fork will do the job.
    Note on pan size: This recipe as written bakes in an 8'x8" baking pan. If you'd like, the recipe can be doubled and baked in a 9"x13" pan. If doubling the recipe, you will need to increase the bake times. Bake the shortbread crust for about 16 minutes, then bake the assembled bars for an additional 50-55 minutes.
     

    Nutrition Estimate

    Serving: 1 barCalories: 238kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 42mgPotassium: 93mgFiber: 2gSugar: 21gVitamin A: 334IUVitamin C: 2mgCalcium: 22mgIron: 1mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    Text "Click to shop my Amazon storefront" with images of baking tools and ingredients.

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    Reader Interactions

    Comments

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    1. Trish

      October 17, 2022 at 11:58 am

      5 stars
      I regret telling my partner that I made these because I wish they were all for me!

      Reply
      • Amee

        October 23, 2022 at 10:45 am

        Omg Trish you made me LOL! 😀 I'm so, so happy that you enjoyed the recipe, and thanks so much for your review!

        Reply
    2. Giny

      October 12, 2024 at 3:34 pm

      Can these be frozen after baking???

      Reply

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