Salted Caramel Pear Pie Bars: A Slice of Autumn Heaven

Autumn is the season of comfort, warmth, and undeniably delicious desserts. What better way to celebrate than with Salted Caramel Pear Pie Bars? These bars combine the comforting flavors of a classic pear pie with the irresistible allure of salted caramel, all nestled in an easy-to-make, buttery crust. Forget individual pies, these bars are perfect for sharing (or not!), potlucks, holiday gatherings, or simply indulging in a sweet treat on a crisp afternoon. This recipe is designed to be approachable for bakers of all skill levels, with clear instructions and plenty of tips for success. Get ready to experience a slice of autumn heaven with every bite!

Why You’ll Love These Salted Caramel Pear Pie Bars

* **Easy to Make:** Unlike traditional pie, these bars are surprisingly simple to assemble. No fussy crust rolling or crimping required!
* **Perfect for Sharing:** Cut into squares, these bars are ideal for serving a crowd. They’re also great for taking to potlucks or gifting to friends and family.
* **Incredible Flavor:** The combination of sweet pears, rich salted caramel, and a buttery crust is simply irresistible. It’s a symphony of flavors that will tantalize your taste buds.
* **Customizable:** Feel free to adjust the spices or add your favorite nuts to the filling for a personalized touch.
* **Make-Ahead Friendly:** You can prepare the crust and filling ahead of time, making these bars a stress-free option for entertaining.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to create these delectable Salted Caramel Pear Pie Bars:

For the Crust:

* **All-Purpose Flour:** 2 1/2 cups (300g). Provides the structure for the crust. Make sure to measure correctly – spoon the flour into your measuring cup and level off with a knife.
* **Cold Unsalted Butter:** 1 cup (2 sticks, 226g), cut into 1/2-inch cubes. Cold butter is crucial for creating a flaky crust. Keep it in the refrigerator until ready to use.
* **Granulated Sugar:** 1/2 cup (100g). Adds sweetness to the crust and helps with browning.
* **Salt:** 1/4 teaspoon. Enhances the flavors of the other ingredients.
* **Ice Water:** 6-8 tablespoons. The cold water helps bind the dough together without overworking the gluten.

For the Pear Filling:

* **Pears:** 4-5 medium pears (about 2 pounds), such as Bosc, Anjou, or Bartlett, peeled, cored, and sliced. Choose pears that are ripe but still firm.
* **Lemon Juice:** 1 tablespoon. Prevents the pears from browning and adds a touch of brightness.
* **Granulated Sugar:** 1/4 cup (50g). Sweetens the pear filling.
* **All-Purpose Flour:** 2 tablespoons. Helps thicken the filling.
* **Ground Cinnamon:** 1 teaspoon. Adds warmth and spice.
* **Ground Nutmeg:** 1/4 teaspoon. Complements the cinnamon and enhances the overall flavor.
* **Ground Ginger:** 1/4 teaspoon. Adds a subtle zing to the filling.

For the Salted Caramel Sauce:

* **Granulated Sugar:** 1 cup (200g). Forms the base of the caramel.
* **Unsalted Butter:** 6 tablespoons (85g), cut into pieces. Adds richness and flavor to the caramel.
* **Heavy Cream:** 1/2 cup (120ml), warmed. The warm cream helps prevent the caramel from seizing.
* **Sea Salt:** 1/2 teaspoon, or more to taste. The salt balances the sweetness and creates the signature salted caramel flavor.

Equipment You’ll Need

* **9×13 inch Baking Pan:** This is the standard size for these bars. Line it with parchment paper for easy removal.
* **Mixing Bowls:** For preparing the crust and filling.
* **Food Processor (optional):** Makes quick work of cutting the butter into the flour for the crust.
* **Pastry Blender (optional):** An alternative to a food processor for making the crust.
* **Saucepan:** For making the salted caramel sauce.
* **Whisk:** For stirring the caramel sauce.
* **Measuring Cups and Spoons:** Essential for accurate measuring.
* **Paring Knife or Vegetable Peeler:** For peeling and coring the pears.
* **Cutting Board:** For slicing the pears.
* **Oven:** Preheated to 375°F (190°C).

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own Salted Caramel Pear Pie Bars.

Making the Crust:

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, and salt.
2. **Cut in the Butter:** Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips (or a food processor), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
4. **Divide the Dough:** Divide the dough in half. Flatten each half into a disc.
5. **Chill the Dough:** Wrap each disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and prevents the crust from shrinking during baking.
6. **Prepare the Baking Pan:** Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
7. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than the bottom of the baking pan. Carefully transfer the dough to the prepared pan and press it evenly into the bottom.
8. **Dock the Crust:** Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
9. **Par-Bake the Crust:** Bake the crust for 15-20 minutes, or until lightly golden brown. This helps prevent the bottom crust from becoming soggy.
10. **Cool the Crust:** Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Pear Filling:

1. **Prepare the Pears:** Peel, core, and slice the pears into 1/4-inch thick slices. Place the slices in a large bowl.
2. **Add Lemon Juice:** Toss the pear slices with the lemon juice to prevent browning.
3. **Combine Dry Ingredients:** In a separate small bowl, whisk together the sugar, flour, cinnamon, nutmeg, and ginger.
4. **Coat the Pears:** Sprinkle the dry ingredients over the pear slices and toss gently to coat evenly.

Making the Salted Caramel Sauce:

1. **Melt the Sugar:** In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heat-resistant spatula. The sugar will initially clump up, but will eventually melt into a clear, amber-colored liquid. Be patient and continue stirring.
2. **Cook the Caramel:** Once the sugar is completely melted, stop stirring and let it cook until it turns a deep amber color. Watch it carefully, as it can burn quickly.
3. **Add the Butter:** Remove the saucepan from the heat and immediately add the butter. Stir vigorously until the butter is melted and fully incorporated. The mixture will bubble up, so be careful.
4. **Add the Cream:** Slowly pour in the warm heavy cream, stirring constantly. The mixture will bubble up again. Continue stirring until the caramel is smooth and creamy.
5. **Add the Salt:** Stir in the sea salt. Taste and add more salt if desired.
6. **Let it Cool Slightly:** Let the caramel sauce cool slightly before using.

Assembling the Pie Bars:

1. **Arrange the Pear Filling:** Spread the pear filling evenly over the par-baked crust.
2. **Drizzle with Salted Caramel:** Drizzle about half of the salted caramel sauce evenly over the pear filling. Reserve the remaining caramel sauce for serving.
3. **Roll Out the Top Crust:** On a lightly floured surface, roll out the remaining disc of dough into a rectangle slightly smaller than the baking pan. You can also create a crumble topping if you prefer (see variations below).
4. **Cut Strips (Optional):** If desired, cut the dough into strips to create a lattice top. Alternatively, you can leave the dough as a single sheet and cut slits in it to allow steam to escape.
5. **Place the Top Crust:** Carefully place the top crust over the pear filling. If using strips, weave them together to create a lattice pattern. Trim any excess dough from the edges.
6. **Seal the Edges:** Press the edges of the top and bottom crusts together to seal. You can crimp the edges with a fork for a decorative touch.
7. **Bake the Bars:** Bake the bars for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
8. **Cool Completely:** Remove the bars from the oven and let them cool completely in the pan before cutting into squares. This is important, as the filling will continue to set as it cools.
9. **Serve:** Cut the cooled bars into squares and drizzle with the remaining salted caramel sauce. Serve and enjoy!

Tips for Success

* **Use Cold Butter:** Cold butter is essential for creating a flaky crust. Make sure to keep the butter in the refrigerator until ready to use.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
* **Par-Bake the Crust:** Par-baking the crust helps prevent the bottom crust from becoming soggy.
* **Use Ripe but Firm Pears:** Choose pears that are ripe but still firm. Overripe pears will become mushy during baking.
* **Don’t Overbake:** Overbaking the bars will result in a dry crust and filling. Bake until the crust is golden brown and the filling is bubbly.
* **Cool Completely:** Let the bars cool completely before cutting into squares. This is important, as the filling will continue to set as it cools.
* **Make Ahead:** You can prepare the crust and filling ahead of time. Store the crust in the refrigerator for up to 2 days or in the freezer for up to 1 month. Store the filling in the refrigerator for up to 2 days.
* **Reheating:** Reheat leftover bars in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Variations and Substitutions

* **Crumble Topping:** Instead of a top crust, you can make a crumble topping by combining flour, butter, sugar, and oats. Sprinkle the crumble topping over the pear filling before baking.
* **Nuts:** Add chopped walnuts, pecans, or almonds to the pear filling or crumble topping for added flavor and texture.
* **Spices:** Experiment with different spices, such as cardamom, allspice, or cloves.
* **Apples:** Substitute apples for the pears.
* **Gluten-Free:** Use a gluten-free flour blend to make these bars gluten-free.
* **Vegan:** Use vegan butter and a plant-based milk alternative to make these bars vegan.

Serving Suggestions

* **Warm with Ice Cream:** Serve these bars warm with a scoop of vanilla ice cream or salted caramel ice cream.
* **Whipped Cream:** Top with a dollop of whipped cream or mascarpone cheese.
* **Coffee or Tea:** Enjoy these bars with a cup of coffee or tea.
* **Dessert Platter:** Include these bars on a dessert platter alongside other fall favorites, such as pumpkin pie, apple crisp, and pecan pie.

Storage Instructions

* **Room Temperature:** Store leftover bars at room temperature in an airtight container for up to 2 days.
* **Refrigerator:** Store leftover bars in the refrigerator in an airtight container for up to 5 days.
* **Freezer:** Freeze leftover bars in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Salted Caramel Pear Pie Bars Recipe

Here’s the complete recipe for these delightful Salted Caramel Pear Pie Bars:

**Yields:** 12-16 bars
**Prep time:** 45 minutes
**Cook time:** 50 minutes

**Ingredients:**

**For the Crust:**

* 2 1/2 cups (300g) all-purpose flour
* 1 cup (2 sticks, 226g) cold unsalted butter, cut into 1/2-inch cubes
* 1/2 cup (100g) granulated sugar
* 1/4 teaspoon salt
* 6-8 tablespoons ice water

**For the Pear Filling:**

* 4-5 medium pears (about 2 pounds), such as Bosc, Anjou, or Bartlett, peeled, cored, and sliced
* 1 tablespoon lemon juice
* 1/4 cup (50g) granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger

**For the Salted Caramel Sauce:**

* 1 cup (200g) granulated sugar
* 6 tablespoons (85g) unsalted butter, cut into pieces
* 1/2 cup (120ml) heavy cream, warmed
* 1/2 teaspoon sea salt, or more to taste

**Instructions:**

**Make the Crust:**

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing gently after each addition, until the dough just comes together.
4. Divide the dough in half, flatten each half into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
5. Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper.
6. Roll out one disc of dough and press it into the bottom of the prepared pan. Dock the crust with a fork.
7. Par-bake the crust for 15-20 minutes, or until lightly golden brown. Let cool slightly.

**Prepare the Pear Filling:**

1. Peel, core, and slice the pears. Toss with lemon juice.
2. In a small bowl, whisk together the sugar, flour, cinnamon, nutmeg, and ginger.
3. Sprinkle the dry ingredients over the pear slices and toss gently to coat.

**Make the Salted Caramel Sauce:**

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a deep amber color.
2. Remove from heat and add the butter. Stir vigorously until melted.
3. Slowly pour in the warm heavy cream, stirring constantly, until smooth.
4. Stir in the sea salt. Let cool slightly.

**Assemble the Pie Bars:**

1. Spread the pear filling evenly over the par-baked crust.
2. Drizzle about half of the salted caramel sauce over the pear filling.
3. Roll out the remaining disc of dough and place it over the pear filling. Cut slits in the dough or create a lattice top.
4. Press the edges of the top and bottom crusts together to seal. Crimp with a fork.
5. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Tent with foil if the crust browns too quickly.
6. Let cool completely in the pan before cutting into squares.
7. Serve with the remaining salted caramel sauce.

Enjoy your delicious Salted Caramel Pear Pie Bars! These bars are a delightful treat that captures the essence of autumn in every bite. From the flaky, buttery crust to the sweet and spiced pear filling, and the luscious salted caramel drizzle, these bars are sure to be a hit with everyone who tries them. Happy baking!