Easy Caramel Apple Bars start with an oatmeal cookie mix and are layered with apples and caramel topping. They’re delicious anytime since Granny Smith apples are readily available, but especially good over Labor Day since they require very little work for a sweet & satisfying treat!
This crowd-pleasing bar recipe comes together in 15 minutes and bakes in about 20. The hardest part is waiting for them to cool long enough to cut!
The original recipe called for baking them in a 9 x 13 pan. I made two batches of these bars in one week, they’re that good. Afterreadingthe reviews, I made the first batch in an 8 x 8 pan. This batch was baked in 11 x 7 pan which I think works best. For a thicker bar that oozes caramel, use an 8 x 8 pan.
1 1/2 cups chopped peeled apple (I used Granny Smith)
3/4 cup caramel topping (I used Smucker’s Salted Caramel Topping)
1/4 cup all-purpose flour
1/3 cup chopped pecans
Heat oven to 350°F. Line entire 11 x 7-inch pan with parchment paper or foil, extending parchment/foil over edge of pan. Coat with nonstick cooking spray. In a large bowl, cut butter into cookie mix using a fork or pastry blender. Stir in egg until mixture is crumbly.
Reserve 1 1/2 cups of cookie mixture. Press remaining cookie mixture into bottom of pan and bake 15 minutes. Sprinkle apple evenly over crust. In a small bowl, mix caramel topping and flour; spoon/pour over apples. To reserved cookie mixture, stir in pecans and sprinkle mixture over apples.
Bake 20 to 25 minutes or until golden brown. Cool and then refrigerate several hours for easy cutting. When ready to cut lift parchment/foil by edges to remove from pan and cut into individual bars. Store in refrigerator using parchment to keep bar layers separated. For a decadent treat, microwave bars for a few seconds and top with vanilla ice cream!