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.
TIPS
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.
No comments:
Post a Comment