Caramel Apple Bars
Posted by: Bev  Fri, 25 Jun 2004, at 8:52 a.m.
 
COOK'S NOTES

Ingredient Info While apples are available year-round, they are at their best from September through November. Choose firm, well colored apples with a fresh fragrance. For recipes-in which apples are baked, use apples that will remain flavorful and firm. Rome Beauty, Granny Smith, Mclntosh, Winesap and Jonathan are all good baking apples.
Three medium apples yield 2 to 2½ cups of chopped apples.

Kitchen Tip
It is important to use a pan with sides that are at least 1 inch deep, so the ingredients fit and bake properly.

Prep Time: 30 minutes (Ready in 1 hour 50 minutes)

BASE
2 cups Pillsbury BEST All Purpose Flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1 1/4 cups margarine or butter, melted
FILLING
1 1/2 cups caramel ice cream topping
1/2 cup Pillsbury BEST All Purpose Flour
2 cups coarsely chopped peeled apples
1/2 cup chopped walnuts or pecans

Heat oven to 350°F. Grease 15xlOxl-inch baking pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine all base and topping ingredients; mix at low speed until crumbly. Press half of mixture (about 2 1/2 cups) in bottom of greased pan to form base. Reserve remaining mixture for topping. Bake at 350°F. for 8 minutes.

Meanwhile, in small saucepan, combine caramel topping and 1/2 cup flour. Bring to a boil over medium heat, stirring constantly. Boil 3 to 5 minutes or until mixture thickens slightly, stirring constantly.

Remove pan from oven; sprinkle apples and walnuts over warm base. Pour caramel mixture evenly over top. Sprinkle with reserved topping mixture.

Return to oven; bake at 350°F. for an additional 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate 30 minutes or until set. Cut into bars. Store in tightly covered container.
48 bars
HIGH ALTITUDE (ABOVE 3500 FEET):
Bake at 375°F. as directed above.