Recipe by Aimee, inspired by Let’s Dish
Happy Columbus Day everyone! Hopefully some of you are enjoying a nice day off from work, but if not, hopefully thinking about these will help get you through the day! This is caramel recipe #2 in a row, and the first of several caramel apple recipes to come. Caramel, apple, and cinnamon are my favorite fall flavors so anything that combines all of them scores huge points in my book. Earlier this summer I made oatmeal carmelita bars, and Derek and I both loved them. As soon as I made them I knew I wanted to make a caramel apple version and have been looking forward to these ever since!
I used a 9 x 9 inch pan for these, but if you wanted to use a 9 x 13 inch pan just follow the portions listed on the original recipe and add more apple pie filling and caramel. While I truly love everything I put on this blog, again these have made their way to the top for both of us. My in-laws were visiting for a night and helped us eat them, and they only lasted for about 36 hours. They are delicious cold, but even better heated up and served with vanilla ice cream and a little whipped cream. Enjoy!
Caramel Apple Bars
1 1/2 cups (3 sticks) butter, softened
2 cups flour
2 cups quick cooking oats
1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 can (20 oz) apple pie filling
1 cup Hershey’s caramel syrup
Preheat oven to 350 degrees. In a medium sized bowl combine together the first seven ingredients. This works best with a pastry cutter but a spoon or fork could be used as well. Mixture should be crumbly. Press half of this mixture into a greased 9 x 9 inch pan. Bake for 10 minutes then remove from oven. Cover with apple pie filling, and pour caramel syrup over the top. Sprinkle remaining oatmeal mixture on top. Place back in the oven and bake another 15-20 minutes. Remove from oven and cool completely before serving.