Spread the apple mixture evenly over the bottom crust. Drizzle about 3/4 cup of salted caramel sauce over the apple filling. Crumble the remaining dough over the apple caramel layer and pat gently.
Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.
You won't use all of the salted caramel sauce for this recipe. Store the leftover sauce in the refrigerator for up to 2 weeks.