This recipe for Oatmeal Caramel Bars is soooo easy... I mean really, really easy! They're absolutely delicious... the perfect combination of flavors... truly!
This is a Betty Crocker recipe that I altered very slightly... but in my opinion .. it makes all the difference. Instead of using a 9 x 13 dish... I use a slightly smaller baking pan.. an 7 x 11. In my opinion, the crust is just a bit too thin with the larger size baking pan. The smaller pan is just perfect.
If you don't own that size.. I highly recommend you buy one.. they're not expensive and they're perfect for making bar cookies.
These tend to be sweet so if you're bringing them for a food day at work or a church supper.. make the pieces small... they can always go back for seconds.
Cut the butter into small cubes... really small cubes, makes cutting it into the oatmeal cookie mix easier.
I used Hershey's Caramel Topping.. it really is the best for recipes like this... the ones in the squeeze bottles are too thin.
I used a Granny Smith apple.. the slight tartness of the apple offsets some of the sweetness. The sweeter apples make this almost too sweet.
I line my pan with non-stick foil, all you have to do is lift it out and cut it... makes cutting bar cookies a snap.
I still spray the foil generously with cooking oil spray. Butter flavor cooking oil spray is perfect for this recipe.
Allow this to cool completely, a couple of hours before attempting to cut it.
This makes a fabulous dessert with a scoop of vanilla ice cream!
Recipe: Oatmeal Caramel Apple Bars
All you need:
1 stick of COLD butter (1/2 cup), diced
1 pkg. Betty Crocker Oatmeal Cookie Mix
1 egg, slightly beaten
1 medium size Granny Smith apple, peeled, cored and finely diced
3/4 cup Hershey's Caramel Topping
1/4 cup flour
Cooking oil spray (Butter flavor preferred)
All you need to do:
Preheat the oven to 350 degrees F.
Line a 7 x 11 baking pan with non-stick foil. Spray the foil generously with Butter flavor cooking oil spray.
Put the cookie mix into a medium bowl. Add the butter cubes and using a pastry blender cut the butter into the cookie mix until it looks like small pebbles.
Add the egg and using a spoon mix until incorporated into the mix.
Remove 1 1/2 cups of the mixture and set it aside.
Press the remaining mixture into the prepared pan. Bake for 15 minutes.
While baking, in a small bowl, combine the caramel topping with the flour, stir until completely mixed.
When the crust comes out of the oven, sprinkle the apple over it. Drizzle the caramel topping mixture over the apples. Sprinkle the reserved crumb mixture over the apples and topping.
Bake for 20-25 minutes or until crumbs are golden brown. (I baked mine for 25 minutes).
Cool completely (at least 2 hours) before cutting.