These were popular at a Sunday lunch gathering so I am sharing the recipe for those of you who asked. In my personal opinion they were a bit too far on the sweet side, but that didn’t seem to keep lots of other people from enjoying them!
Caramel Apple-Nut Bars
Sweet autumn bar cookie with layers of oatmeal, apple, and caramel sauce.
Heat oven to 350. Grease bottom and sides of 9x13 baking pan.
In large bowl, beat 2 cups of flour, the oats, brown sugar, baking soda, salt, and butter with electric mixer on low speed until crumbly. Press about 3 cups of mixture in prepared pan. Bake 10 minutes.
While bottom crust bakes, mix caramel topping and 3 Tbsp. flour together in a small bowl.
When crust comes out of the oven, sprinkle with apple and pecan pieces. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
Bake 25-30 minutes longer or until golden brown. Cool completely, about 1 hour. Cut into bars.
Recipe adapted from Betty Crocker: The Big Book of Cookies
These decadent bar cookies were a definite hit at our Sunday lunch gathering. Salty and sweet, they make up quickly and are eaten just as quickly!
Salty Caramel Peanut Bars
These salty-sweet treats are appealing to the eye and to the taste buds.
Heat oven to 350. Line 15x10x1 inch baking pan with aluminum foil and spray with cooking spray.
Combine 1 1/2 cups flour, sugar, baking powder, baking soda, salt, and brown sugar in mixer bowl and stir thoroughly. Add butter and cut in until mixture looks like coarse crumbs. Press mixture into prepared pan. Bake 18 minutes.
While crust bakes, microwave ice cream topping 30 seconds or until of drizzling consistency. Pour into a small bowl and stir in 3 Tbsp. flour.
When crust comes out of the oven, sprinkle with peanuts and chocolate chips. Drizzle evenly with caramel sauce mixture. Sprinkle evenly with coarse salt.
Bake 12-14 minutes longer or until caramel is bubbly. Remove from oven and cool completely, about 1 hour. Refrigerate if needed to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.
Recipe from Betty Crocker: The Big Book of Cookies
I got this recipe at a cookie exchange. (Thanks, SL!) It makes rich, sweet, pretty layered bars that are always a hit. They also keep well, so they are nice for making ahead.
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a mixer bowl, combine first 6 ingredients (2 cups flour, oats, brown sugar, butter, baking soda, and salt).
Dump half of the oat/flour mixture into the prepared pan. Press to create a bottom crust with no holes. If needed, use a bit more than half the mixture to make sure the pan is well covered.
Bake bottom crust at 350 degrees for 10 minutes.
Mix the remaining 6 Tbsp. flour into the caramel ice cream topping. Stir until evenly combined. Chop nuts.
When the partially baked crust comes out of the oven, sprinkle evenly with chocolate chips. Then sprinkle nuts on top. Pour caramel/flour mixture evenly over that. Finally, crumble the remaining flour/oat mixture on top to form a final layer.
Return pan to the hot oven and bake an additional 30-40 minutes. The caramel should be hot and bubbly and the oatmeal topping lightly brown.
Allow bars to cool thoroughly before cutting. Sometimes the edges are hard to get off of the pan, but you can pick them off for nibbling after you have cut the rest of the bars out of the middle! Store in the refrigerator for best results.