Caramel Apple Bars II57 Reviews
“A fall favorite with baked apples and gooey caramel. A great rainy day project!” - by Christine
Original recipe yields 48 bars
- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan.
- In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
- In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
- Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.
Amount Per Serving (48 total)
- 141 cal
- 5.9 g
- 21.5 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"Since caramel apples don't include cinnamon, I liked the recipe as is--caramel and apples, no cinnamon as others chose to add, and the flavor was just perfect. I used 2/3 of the mixture for the bottom..." See more crust and the remainder for the topping and I was happy with that. No need to measure the apples, just use enough to cover. I made half the recipe, which was just perfect in a 7x11" pan, but a 9x9" would have worked well too. I have mixed feelings about these bars--while they are delicious, they are not a sturdy bar so are best suited to "cut as you go" and eaten with a fork. Given that I made these for my husband's staff, this was not a practical choice when what I needed was a "grab and go" bar! "
"These turned out really good and I will make them again! I made a few changes. I took the previous posters advice and put 2/3 of the crust in the bottom of the pan and usd the remaining 1/3 on top ins..." See moretead of doing 1/2 and 1/2. That way, the bottom crust is sturdier and you can see the apples better which is more appealing to the eye. I only had one cup of caramel sauce so I just adjusted the amount of flour and it seemed to be plenty. I incread the apples to about 3 and 1/2 cups but I would still like more. I felt that the apple flavor got a little lost. I will try 4 and 1/2 Cups next time. Also, I used 2 Gala and one red delicious apple because that is what I had on hand, next time I will use Granny Smith for a tarter bite. All in all, very good recipe. Thanks for sharing!"
"These are amazing bars! I made a few of the recommended changes, plus some others. I was using very sweet apples, so I reduced the brown sugar to 1 cup, and that turned out to be perfect, so I think n..." See moreo matter what kind of apples I use, I'll always use less sugar (between the caramel and the apples and the sugar, one cup is enough for me). I also added 1 teaspoon of cinnamon and 1/2 teaspoon of salt to the cookie mixture, and it tasted very, very good! I want to make cookies out of it, I liked it so much. I used 2/3 of the cookie mixture for the crust, and baked it 3 minutes longer than written. I used a lot more apple slices than written in order to make a single layer on top of the crust. I made my own caramel sauce from here. I doubled it, and had 1/2 cup leftover. These were phenomenal and almost obscenely buttery (but the oats and the apple make up for it, right?). Delicious. "
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