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Desserts

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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Caramel Apple Bars

1 cup packed brown sugar
1/2 cup unsalted butter or oleo
1/4 cup shortening
1 3/4 cups flour
1 1/2 cups quick oats
1 tsp. salt
1/2 tsp. baking soda
 
Filling:
4 1/2 cups coarsley chopped apples
1 14 oz. pkg. caramels
3 tbsp. flour

Prepare the first part for the crust and topping. Set aside 2 cups of this mixture for the topping. Press the remaining mixture into a 13x9 baking pan. Prepare the filling. Toss the apples in the flour. Spread this fruit mixture over the first mixture in the pan. heat caramels over low heat, stirring until melted. Pour the caramel evenly over the apples.

Top with the reserved oat mixture. Press down lightly on the oat mixture. Bake at 400 degrees until golden and apples are tender. Cut into bars while warm.

Refrigerate any leftover bars.

**Suggested ideas: Add 1 cup chopped peanuts over melted caramel and/or 4 chopped snickers bars over melted caramel before putting oat mixture on top.