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Preheat your oven to 350℉. Spray a 9x13 pan with nonstick spray and line with parchment paper, leaving enough overhang on the ends so you can lift the bars out for easy slicing later.
In a medium bowl, toss together the apples with all the apple filling ingredients. Stir gently with a silicone spatula so as not to break up the apple slices. Make sure everything is well mixed and set aside.
Melt the butter in a large bowl. Stir in the remaining bar ingredients.
Reserve 2 cups (about 330 grams) of the crust mixture for the top of the bars. Press the rest of the mixture into your prepared pan. Give the apples another good stir, then spoon them over the base in an even layer, leaving the excess liquid behind in the bowl. Sprinkle the remaining crust mixture on top.
Bake the bars for 38 to 45 minutes. The topping will be golden and the apples will feel tender when you pierce through the topping and into the apple layer with a fork. Let the bars cool on a wire rack on your kitchen counter for about 1-2 hours before slicing.
Make the salted caramel sauce according to my salted caramel recipe here.
When ready to serve, slice the bars and drizzle with salted caramel as desired. Store bars in an airtight container in the fridge for 3-4 days.