Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper for easy removal. Mix together flour, softened butter, granulated sugar, and salt until the mixture resembles coarse breadcrumbs, then press firmly into the prepared pan to create an even crust layer.

In a large bowl, combine your sliced apples with brown sugar, vanilla extract, cinnamon, nutmeg, and cornstarch mixed with water. This apple filling should sit for 5 minutes to allow the cornstarch to activate and thicken the juices naturally.

Pour the caramel sauce evenly over the crust, leaving a thin layer that covers the entire bottom surface. Spread the seasoned apple mixture on top in an even layer, then drizzle any remaining caramel sauce over the apples.

Sprinkle chopped pecans and caramel bits across the top, ensuring even distribution for consistent bites. These toppings caramelize beautifully during baking and create that signature crunch texture.

Bake for 40-45 minutes until the edges are golden brown and apples are fork-tender but not mushy. The filling should bubble slightly at the edges, indicating proper cooking throughout the fall caramel apple bars crowd will devour at your gathering.

Remove from the oven and allow the bars to cool in the pan for at least 20 minutes before cutting into 16 squares. Cooling is essential because it allows the caramel and filling to set properly so bars hold their shape beautifully.