Caramel Apple Oat Squares Food

CARAMEL APPLE OAT BARS

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 baking pan with parchment or lightly spray with non-stick cooking spray.
• Combine oat, flour, brown sugar, salt, and baking soda in a medium bowl.
• Stir in butter until nice and crumbly.
• Press a little more than half of the oat mixture into the bottom of the pan and bake for 8 minutes.
• Meanwhile, melt caramels and milk together in a microwave-safe container on high in 30 second intervals, stirring in between. Set aside.
• Remove pan from the oven and sprinkle with apple and nuts. Drizzle caramel mixture over the top.
• Crumble remaining oat mixture over the top of the caramel and return pan to the oven.
• Bake for an additional 20-22 minutes or until top is lightly browned.
• Let cool completely before cutting into bars.

CARAMEL APPLE OATMEAL BARS

Steps:

• Preheat oven to 350F and grease and line an 8x8 inch square pan.
• Place chopped apples into a medium sized bowl. Place cinnamon, nutmeg, cloves and flour into a small bowl and mix together briefly.
• Add the spice mix to the apples and toss until the apples are covered, leave to one side.
• Make the oat mix: Place butter, sugars, oats and vanilla into a large bowl and rub together until you have a coarse breadcrumb texture - if you have some larger lumps this is fine.
• Tip 2/3 of the oat mixture into your lined tin and press into the tin firmly until level.
• Sprinkle the apples on top of the oat layer and then add the remaining 1/3 mix of oats on top.
• Press the oat mixture until level, having some apples poking through is perfect.
• Place in the oven for 30-40 minutes until lightly golden, slightly cracked and the apples are tender when skewered.
• Leave to cool in the tin completely before slicing into 9-12 bars.
• Place the caramel and milk into a medium bowl and whisk until combined and smooth.
• Drizzle or spoon glaze onto cooled bars.
• Oatmeal bars will keep in an airtight container, at room temperature for 3 days (apple may go a little soft).

CARAMEL APPLE BARS

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press remaining oat mixture into an ungreased 13x9-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° until lightly browned, 25-30 minutes. Cool before cutting into bars.

CARAMEL APPLE OAT SQUARES

Steps:

• Preheat oven to 375*. Grease a 13x9 inch baking ban.
• Combine brown sugar and butter in a medium bowl. Beat with an electric mixer set at high speed until light and fluffy. Add oats, pecans and salt and mix well. Reserve 1 cup of oat mixture.
• Press remaining oat mixture over bottom of prepared baking pan.
• Combine apples and flour in medium bowl and toss to coat. Spread the apple mixture over the prepared layer.
• Drizzle the caramel ice cream topping over the apple mixture. Sprinkle with the reserved oat mixture. Bake for 25 minutes.
• Cool in pan on a wire rack. Cut into 12 squares.

CARAMEL APPLE STREUSEL SQUARES

Steps:

• Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
• Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
• Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.

CARAMEL APPLE BARS

Steps:

• Heat oven to 400°F. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
• Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
• Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

CARAMEL APPLE SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour, the oats, cinnamon, baking soda and pecans until well blended and crumbly. Press half of the crumbly mixture in bottom of pan to form crust. Reserve remaining crumbly mixture for topping.
• Spread apples over crust in pan. In 1-quart saucepan, heat 3/4 cup caramel topping and 1/4 cup flour to boiling, stirring constantly. Boil about 1 minute, stirring constantly, until slightly thickened. Drizzle over apples. Sprinkle with reserved crumbly mixture.
• Bake 35 to 45 minutes or until top is golden brown. Cool 30 minutes before serving. Top with ice cream and additional caramel topping.