Caramel Apple Bars II Recipe - Allrecipes.com
Caramel Apple Bars II Recipe

Caramel Apple Bars II

Recipe by  

"A fall favorite with baked apples and gooey caramel. A great rainy day project!"

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Ingredients Edit and Save

Original recipe makes 48 bars Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan.
  2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
  3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
  4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2008

Since caramel apples don't include cinnamon, I liked the recipe as is--caramel and apples, no cinnamon as others chose to add, and the flavor was just perfect. I used 2/3 of the mixture for the bottom crust and the remainder for the topping and I was happy with that. No need to measure the apples, just use enough to cover. I made half the recipe, which was just perfect in a 7x11" pan, but a 9x9" would have worked well too. I have mixed feelings about these bars--while they are delicious, they are not a sturdy bar so are best suited to "cut as you go" and eaten with a fork. Given that I made these for my husband's staff, this was not a practical choice when what I needed was a "grab and go" bar!

 
Most Helpful Critical Review
Oct 04, 2007

My 5 year old daughter wanted to take caramel and apples to school for snack. I convinced her that it would be kind of difficult (and MESSY) for her teacher to scoop out caramel and serve 25 kindergarteners with no help. So...I went looking for a recipe that might be a little less messy and still appease her craving. This recipe was easy enough. And we had all ingredients on hand. However, something went wrong with the caramel topping/flour mixture. It says to boil for 3-5 minutes. I went with 4 to be safe. It came out so hard that I had to just lump it in piles around the perimeter. I tried to smooth it with a spatula, but no luck. I thought maybe after baking it would smooth out or melt down. No luck! It just baked in the oven in clumps. Maybe I boiled it too long. If I try again I think I might skip the flour, or atleast use less - it seemed to thicken too much. And boil for 2 - 3 minutes, tops.

 

78 Ratings

Oct 20, 2007

These turned out really good and I will make them again! I made a few changes. I took the previous posters advice and put 2/3 of the crust in the bottom of the pan and usd the remaining 1/3 on top instead of doing 1/2 and 1/2. That way, the bottom crust is sturdier and you can see the apples better which is more appealing to the eye. I only had one cup of caramel sauce so I just adjusted the amount of flour and it seemed to be plenty. I incread the apples to about 3 and 1/2 cups but I would still like more. I felt that the apple flavor got a little lost. I will try 4 and 1/2 Cups next time. Also, I used 2 Gala and one red delicious apple because that is what I had on hand, next time I will use Granny Smith for a tarter bite. All in all, very good recipe. Thanks for sharing!

 
Sep 19, 2008

These are amazing bars! I made a few of the recommended changes, plus some others. I was using very sweet apples, so I reduced the brown sugar to 1 cup, and that turned out to be perfect, so I think no matter what kind of apples I use, I'll always use less sugar (between the caramel and the apples and the sugar, one cup is enough for me). I also added 1 teaspoon of cinnamon and 1/2 teaspoon of salt to the cookie mixture, and it tasted very, very good! I want to make cookies out of it, I liked it so much. I used 2/3 of the cookie mixture for the crust, and baked it 3 minutes longer than written. I used a lot more apple slices than written in order to make a single layer on top of the crust. I made my own caramel sauce from here. I doubled it, and had 1/2 cup leftover. These were phenomenal and almost obscenely buttery (but the oats and the apple make up for it, right?). Delicious.

 
Jul 23, 2003

Tasty bars Christine. I followed your instructions implicitly except that I tossed about 1/2t of cinnamon in with the apples for a little more depth of flavor. I used Cameo apples. The taste and texture were perfect. The bottom crust was like eating an oatmeal cookie, too. Thanks

 
Oct 13, 2009

Made these in a 9x13 pan. So delicious! These bars are amazing. I reduced the butter slightly to about 1c. and that was the only change. They cut perfectly and the many different textures of this bar was made it a hit. Make sure you cut your apples nice and thin so they are soft and not hard after baking. A great fall dessert. Love it! Thanks!

 
Sep 30, 2006

These bars are excellent!! I followed the recipe as written, except I added 1/2 t. cinnamon to the oatmeal batter and used 2/3 of the batter for the crust instead of only 1/2(I thought it would make them easier to hold when eating if the bottom crust was a little thicker). I also sprinkled a little cinnamon over the apple before topping with the nuts. I baked them 25 minutes. They turned out picture perfect and tasted incredibly yummy!

 
Oct 25, 2006

These bars were delicious and the caramel added a lot to the taste. It was rather crumbly when it was cut so next time would use half amount of mixture for topping and use more for the crust.

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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