Reviewed: Nov. 9, 2009

Oh my Apple Pie! =) These are incredibly addicting, incredibly delicious, and incredibly rich. I love them. They were very easy to make - but very hard to wait for them to cool down enough to try one! Followed recipe for the most part, just substituted pecans in place of walnuts and a butterscotch-caramel sauce (turned out fab). I used Naples suggestion of 2/3 of crust on bottom and I am really glad I did that instead...much prettier to see bits of caramel and apple. Used 3 med-size HoneyCrisp apples - may add more next time. Also, would probably bake the bottom crust a couple extra minutes to have a sturdier base. These will be such a hit at the office - I cannot wait to share!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Nov. 2, 2009

This were a huge hit at the party I took them to. I wanted more apple taste, so next time I will up the apple. I actually think these were far better the next day, so they're a good make-ahead dessert.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 25, 2009

This recipe is a keeper for sure. I made only 2 changes based on other reviews. I placed the ENTIRE crust recipe on the bottom for a firmer bar and made a 2nd half batch of crust to sprinkle over the top. I also tossed the sliced apples in some cinnamon for a more festive flavor. This was so quick and easy. I will be coming back to this one again and again. :)

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erins1975

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Reviewed: Oct. 22, 2009

Great, yummy caramelly goodness! I also put more crust on the bottom, but I also chopped the apples so they melted down more. GREAT apple dessert!

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AMKiz

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Reviewed: Oct. 11, 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!

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

I made these to bring to church for coffee hour and everyone raved about them. I made them exactly as the recipe states except I used pecans instead of walnuts. They are very messy (especially the inner pieces) so be sure to bring lots of napkins!

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kerkstr4

Cooking Level: Expert

Home Town: Scottville, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Sep. 23, 2009

Yum, the whole family loved these. I cooked them in a square pan. Used a cup of yellow cake mix, 1 cup flour & heaping 1 cup old fashioned oats, 1 cup brown sugar & about 3/4 cup or so of butter. Cooked it about 11 minutes. Threw 2 green apples in the food processor for ease. Sprinkled with my homemade pumpkin pie spice. Accidentely forgot any nuts. Cooked it for 30 minues. It was SO good!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

Delicious! Everyone loved these. I did use about 3/4 on the bottom and 1/4 on the top. The apples and caramel showing through looked great and the crust did need more. I dusted the apples with cinnamon, used pecans instead of walnuts and also sprinkled some pampered chef sweet caramel sprinkle on top. YUM!

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Michelle

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Reviewed: Sep. 7, 2009

I loved them, but they didn't go very quickly at a family reunion potluck. I might experiment with using less butter so I don't feel so guilty eating them!

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millerjen

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

OMG! These were incerdible. I baked them in a 9x9 inch pan, instead of the 10x15, so they were thick and gooey. I did increase the bake time. The bottom layer I baked for 11 minutes, and the whole thing for 28 minutes. Instead of caramel ice cream topping, I used 1 1/2 cups of the PRALINE SUNDAE TOPPING, also from the AR website (I left the pecans out). I dusted the apples with a little cinnamon before I topped with the walnuts, caramel mixture, and remaining crust layer. This recipe is definitely going to become a fall staple!!!

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messy_jessie

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Tasted really good, but did not hold together very well! I used 2/3 of the dry mixture for the crust too, but used more apples then suggested so that could have been why.

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Ellery

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Reviewed: Oct. 28, 2008

Oh, boy! This recipe is so rich and so sweet that I don't know if that's a good or a bad thing. To me, the crust/topping is a little overboard and it could use more apples to tone down the sweetness of the caramel. I think a little cinnamon might be good in the crust/topping mixture next time. For me, this turned out not so much like bars like I was hoping, but an apple crisp. I ended up baking mine for a little over 30 minutes and it still could have used a little more time to get the apples softer. May make again, but it certainly doesn't replace making apple crisp or an apple pie in the fall.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Oct. 27, 2008

Very very good. I used 2 cups of caramel, and refridgerated over night. Recipe was requested by many.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 23, 2008

AMAZING!! I used peanuts instead of the nuts called for since it was all I had, but it was FABULOUS! I will DEFINITELY be making this again! This is my new apple crisp recipe!!

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jm.helle

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

Pretty good. I've tried lots of apple recipes this season and this was a pleasant change from the traditional apple pie. I like the subtle caramel flavor but I think I prefer a regular crisp over this one. It was certainly easy enough but very rich and almost too sweet.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Oct. 12, 2008

Love this recipe! Found ourselves with three boxes of apples from the orchard and wanted to try something new. This was a pleaser for sure! My hubby ate half the pan in one day. Will be making this again this weekend since we still have apples left over. So yummy! My only change is to make more of the crust and topping mixtures to make sure the whole top gets covered.

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Jessica K.

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 7, 2008

We LOVED this recipe! I ended up putting 2/3 of the crust on the bottom so it would be thick enough as another reviewer suggested and left 1/3 for the top which was perfect. We also ended up using 4 1/2 cups of Granny Smith apples so there would be apples in every bite. Everyone who ate this raved about it! Thank you!

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Molly

Cooking Level: Intermediate

Living In: Gardner, Kansas, USA

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Reviewed: Oct. 1, 2008

This was delicious! We ate it however as more of a crisp. I did add more apples like others had said and sprinkled the apples with some white sugar and cinnamon. Also, did layer about 2/3 of the crust mixture on the bottom and then the rest on top with a little white sugar sprinkled on the top. Will definitely make this again, very yummy!

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Tricia

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Reviewed: 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 29, 2008

I diverted from the recipe and followed the suggestions of previous reviewers to use more apples (4 1/2 cups), reduce brown sugar to 1 cup, add a tsp of cinnimon and 1/2 tsp of salt. With the changes, the result was more like a crisp than a bar, and much of the caramel flavor was lost (this was easily remedied by adding a drizzle of caramel before eating). Probably the best apple crisp I've ever had - love the oatmeal cookie crust!

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