Olivia found this Betty Crocker recipe and it is a winner. Use whatever variety of apple is your favorite. Olivia found a great variety this year called a Golden Supreme. I am partial to Galas. Pick one you like or, better yet, make a trip to your local orchard and pick your own variety to try. You won't be sorry. Apples are one of our favorite seasonal foods because they are good plain or offer a multitude of ways to add flare to them.
When Olivia made this recipe recently, she didn't have the caramels as called for, but she did have some caramel apple dip that she substituted. This variation made the recipe more like a wonderful apple crisp than a bar, but it was still mighty tasty. Don't be afraid to substitute and be adventurous. -Nanette
CARAMEL APPLE BARS
- 1
- cup packed brown sugar
- 1/2
- cup butter or margarine, softened
- 1/4
- cup shortening
- 1 3/4
- cups Gold Medal™ all-purpose flour
- 1 1/2
- cups quick-cooking oats
- 1
- teaspoon salt
- 1/2
- teaspoon baking soda
- 4 1/2
- cups coarsely chopped peeled tart apples (3 medium)
- 3
- tablespoons Gold Medal™ all-purpose flour
- 1
- bag (14 ounces) caramels
- Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
- Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
- Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
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