Caramel Apple Bars
- 3/4 cup butter or margarine
- 1 box yellow or white cake mix
- 2/3 cup evaporated milk
- 1 bag soft caramels
- or 1 bag baking caramel bits
- 1 cup walnuts or peanuts
- 1-1/2 cups chopped apples (about 1/4" cubed)
- 2 Tbsp. flour
- 2 Tbsp. brown sugar
- 2 tsp. lemon juice
- 1/2 cup vanilla baking chips (optional)
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preheat oven to 350 degrees. In microwavable dish, combine caramels and 1/3 cup of milk. Microwave on high 1 minute. Stir. Microwave another minute. Stir. Mixture should be smooth and creamy. Set aside.
Grease and flour 9 x 13 pan. In a large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk, and walnuts. Stir by hand until dough holds together. Press ½ of dough into prepared pan. Bake for 6-8 minutes or until dough begins to look dry and puffy.
Meanwhile, toss apples with flour, brown sugar, and lemon juice. When bottom crust is done, sprinkle apples evenly over baked crust; sprinkle vanilla baking chips (if using) over apples. Spread caramel mixture over apples and baking chips. Using hands, crumble remaining dough over caramel mixture. Return to oven and bake 15-20 minutes or until deep golden brown around edges and beginning to brown on top. Cool slightly, about 15 minutes. Refrigerate 30 minutes and cut. Refrigerating another 30 minutes before eating is recommended. Store leftovers in refrigerator.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.