Roxy
New member
Caramel Bars:
CRUST:
1/2 cup butter or margarine
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans, optional
FILLING:
4-1/2 cups coarsely chopped peeled tart apples
3 tablespoons all-purpose flour
1 (14-ounce) package caramels
3 tablespoons butter or margarine
In a mixing bowl, cream butter, shortening and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans if desired. Set aside 2 cups. Press remaining oat mixture into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. Bake at 400° for 25-30 minutes or until lightly browned. Cool before cutting into bars.
CRUST:
1/2 cup butter or margarine
1/4 cup shortening
1 cup packed brown sugar
1-3/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans, optional
FILLING:
4-1/2 cups coarsely chopped peeled tart apples
3 tablespoons all-purpose flour
1 (14-ounce) package caramels
3 tablespoons butter or margarine
In a mixing bowl, cream butter, shortening and brown sugar until fluffy. Add flour, oats, salt and baking soda; mix well. Stir in pecans if desired. Set aside 2 cups. Press remaining oat mixture into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. Bake at 400° for 25-30 minutes or until lightly browned. Cool before cutting into bars.