Caramel Apple Granola Bars Recipes

GHIRARDELLI CARAMEL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
• In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
• Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
• Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
• Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
• Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.

SALTED CARAMEL APPLE PIE BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
• Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
• Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

CARAMEL APPLE BARS

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press remaining oat mixture into an ungreased 13x9-in. baking pan. , For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. , Bake at 400° until lightly browned, 25-30 minutes. Cool before cutting into bars.

CARAMEL APPLE BARS I

Steps:

• Preheat oven to 350 degrees F. Grease a 15 x 10 x 1 inch pan.
• In a small pan over low heat, melt the butter or margarine. In large bowl, combine 2 cups flour, 2 cups quick cooking oats, brown sugar, baking soda, and melted butter or margarine. Mix until crumbly. Press half of mixture (about 2-1/2 cups) in the greased pan. Set aside the rest. Bake for 8 minutes.
• In a small pan over medium heat, combine caramel topping and 1/2 cup flour. Bring to a boil, stirring constantly. Still stirring constantly, boil for 2 or 3 minutes until slightly thickened. Spread apples and nuts onto the baked crust. Pour hot caramel mixture evenly over apples and nuts. Sprinkle reserved crumbly mixture evenly over the top.
• Return pan to oven. Bake 20-25 minutes or until golden brown. Cool completely in pan. Cut into bars. (Refrigeration makes cutting easier). Store tightly covered.