Caramel Apple Crumble Bars with Pecans

Serves 15 in about 2 hours. Cinnamon goes in first, and baking soda finishes the pot.

Ingredients

• 1 ½ pounds apples peeled, cored, and sliced
• ¼ cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon apple pie spice
• ½ cup butter softened
• ¼ cup shortening
• 1 cup packed brown sugar
• 1 ¾ cups all-purpose flour
• 1 cup oats (old-fashioned or quick)
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ cup chopped pecans optional
• 16 ounces caramel candies unwrapped
• 3 tablespoons butter

Method

1. Unwrap the caramel candies and keep it nearby.
2. Peel, core, and slice the apples. Set them in a large bowl and toss with ¼ cup All-Purpose Flour, 2 teaspoons Vanilla Extract, 1 teaspoon Cinnamon, and 1 teaspoon Apple Pie Spice until evenly coated. keep it nearby.
3. Tip in the ½ cup softened Butter, ¼ cup Shortening, and 1 cup Packed Brown Sugar to a large mixing bowl.
4. With a stand mixer fitted with the paddle attachment or a hand mixer, beat until very light and fluffy, about 5 minutes.
5. Stir in 1 ¾ cups All-Purpose Flour, 1 cup Oats, ½ teaspoon Baking Soda, 1 teaspoon Salt, ½ teaspoon Cinnamon, and the Chopped Pecans, if using. Stir until well combined.
6. Measure out 2 cups of the mixture and keep it nearby for the crumble topping.
7. Press the remaining mixture evenly into an ungreased 13×9-inch baking dish.
8. Heat the oven to 400°F.
9. Stir in the 16 ounces Caramel Candies and 3 Tablespoons Butter to a saucepan over low heat.
10. As the caramels begin to melt, stir frequently with a silicone spatula or spoon. Continue heating and stirring until the caramel is completely melted and smooth.
11. Do not allow the caramel mixture to boil. Lift out from the heat.
12. Spoon the prepared apples evenly over the crust.
13. Tip in the warm melted caramel evenly over the apples.
14. Scatter the reserved 2 cups crumble mixture evenly over the top.
15. Cook at 400°F for 25 to 30 minutes, or until the topping is lightly browned. If the topping begins to brown too quickly, loosely tent the pan with aluminum foil.
16. Leave it to the bars cool before cutting and serving.

More dessert ideas are in the dessert collection.