Best Ever Apple Dessert

Two weeks later my Dad is still raving about this dessert. He said it was the absolute best apple dessert he's ever had, and he's had a lot! And I'd have to agree with him. If anyone knows a good baking recipe it's Betty Crocker and she def doesn't mess around because these bars were incredible. If there were only one apple recipe I could make ever again I think this would have to be it, and even over a classic apple pie. They were almost more of an apple crisp than bars, but maybe that is because it was still all warm and gooey when I tasted them before I turned the batch over to my Dad who def didn't want to share with anyone.

I'm not sure if it was the caramels or the shortening, or a combination that made these bars so incredible. They were also pretty easy to make as well as long as you don't buy individually wrapped caramels that you have to open up each of them, that was probably the most time consuming part of this whole process. When I did finally get them all open, I added a drop of milk to help the caramels melt and make them a little smoother and easier to spread. Combined with the apples and caramels these bars were so incredible. I would highly recommend this recipe to anyone looking for a delicious apple treat. I will absolutely make these every year going forward I think this will have to be a new tradition in my apple baking!

Caramel Apple Bars 
Source & Photo: Betty Crocker

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels

Heat oven to 400ºF. 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.