Butterscotch Caramel Apple Bars
Love caramel apples but don't love the time it takes and mess it makes? A pan of these gooey bars will feed your craving and a hungry crowd.
Equipment
- 1 9x13 pan
Ingredients
- 1¼ cups unsalted butter, softened to room temperature, 2½ sticks
- 1½ cups brown sugar
- 7 oz Cook & Serve Butterscotch Pudding & Pie Filling Mix (two, 3.5 oz boxes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups flour
- 2 cups quick-cooking oats
- ¾ cup caramel ice cream topping
- 2 Tbsp all-purpose flour
- 1 medium to large apple, peeled and finely diced , approximately 1 to 1½ cups (I use Honeycrisp or Granny Smith)
Instructions
- Heat oven to 350°F. Grease bottom and sides of 13x9 pan, or use non-stick foil or parchment paper to line the pan.
- In a large bowl of an electric mixer fitted with a paddle attachment, beat the butter and brown sugar until completely combined. Beat in pudding mixes.
- Mix in the baking soda and salt. Add the flour and oats. With mixer on low speed, mix until crumbly.
- Press ¾ of the mixture (about 4 cups) into the pan. Bake 10 minutes.
- In a small bowl, whisk together the caramel topping and 2 tablespoons of flour.
- Sprinkle diced apples over the partially baked crust. Drizzle with caramel. Sprinkle with remaining oat mixture.
- Bake 20 to 25 minutes or until golden brown. Cool completely before cutting. Store in refrigerator but serve at room temperature.
Nutrition
Calories: 247kcalCarbohydrates: 39gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 268mgPotassium: 61mgFiber: 1gSugar: 26gVitamin A: 392IUVitamin C: 0.4mgCalcium: 37mgIron: 2mg
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife