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Prep 20 mins
Cook 35 mins
A wonderful oat crust, topped with apples and nuts baked with a caramel sauce, this is a family favorite! --- servings is only esitmated it will depend on the size you slice the bars.
- Set oven to 350 degrees F.
- Grease a 15 x 10" baking pan.
- In a small pan over low heat, melt butter.
- In a large bowl, combine 2 cups flour, 2 cups oats, brown sugar, baking soda, and melted butter; mix until crumbly.
- Press half of the mixture (about 2-1/2 cups) in the prepared baking pan; bake for 8 minutes.
- Set aside the remaining crumbs.
- In a small pan over medium heat, combine caramel topping and 1/2 cup flour; bring to a boil, stirring constantly; boil for 2-3 minutes, or until slightly thickened.
- Spread the apples and the chopped nuts onto the baked crust.
- Pour the hot caramel mixture evenly over apples and nuts; sprinkle reserved crumbly mixture evenly over the top of caramel.
- Return pan to oven; bake for 20-25 minutes, or until golden brown.
- Cool completely in the pan.
- Cut into bars (refrigeration makes cutting easier).
- Store tightly covered.
Made it for our son's turn at snack day at school (yes, a small, country school where classes can still have homemade treats instead of having to have packaged treats). Kids and adults loved it. Perfect fall pre-Halloween treat. Like a portable caramel apple crisp. Used Kittencal caramel sauce instead of the premade stuff for an extra homemade touch.
I realize the other reviews are pretty old, but a couple notes on them: to evelyn/athen, there's a good chance you may have done something wrong. Make sure no ingredients are missed in the crust, spread it very evenly to get a solid bottom layer, and be sure to do the pre-bake (it seals the bottom crust). I use a parchment liner just in case (also makes it easy to slip off the jellyroll pan to cut without scoring the pan), but it wasn't necessary in this case. Be sure the caramel sauce is fairly thick before using it -- if it's too thin, I suspect it may combine with liquid from the apples and soak through the bottom. I think I did go closer to 25-30 minutes on time, but I was a little generous with the apples. Use good cooking apples (I used Haralsons and some other new variety) -- they are sometimes a bit drier than those best for fresh eating (Fuji, Honeycrisp, etc.). It's sweet -- good with strong coffee!
To Nancy: If you like nuts but they tasted "off" in this recipe (but would still like them to work), perhaps try toasting the nuts in the oven a while before using them in the mixture. If the nuts don't get toasted, they can be a bit astrigent (especially walnuts). Toasting would bring out the nutty flavor that would compliment the other flavors of this crisp-like bar. My wife didn't care for nuts other than peanuts (which she loves) -- I realized she didn't like the RAW nut taste.
Wow this was GREAT. I love Kittencal's recipes! I took this to a dinner party and was quickly asked for the recipe! I had no issues with my caramel hardening. It was perfect. I used semi-sour apples to combat the sweetness. I also didn't add nuts. Thanks once again for the great recipe! Will definitely make again!
I first saw this recipe on another web site and printed it off, but never made it - when I saw it here submitted by non other than Kittencal, I knew I had to try it -and I was NOT disappointed!! It makes a truly delicious and different bar - everyone at work loved it! A great recipe, I'll use again and again!