Apples for Caramel apple squaresWith the availability of many apple varieties all year long at your local grocery store, you don’t have to wait around until fall to have delicious apple deserts any time you want.
Two things that seem to naturally go together are caramel and apples and these tasty caramel apple squares take it to the next level by adding a crunchy topping.

They taste like a Dutch apple pie and a caramel apple all rolled into one. Your loopy apple peeler is going to make the preparation time of these lovely apple treats far more readily accomplished.

Makes 24 Squares

Ingredients:

1 ¼ Cups of all- purpose flour
1 ¼ Cups of quick cooking oats
1 Cup firmly packed dark brown sugar
¾ tsp. of baking soda
¾ Cup of butter, melted
3 large baking apples (Granny Smith work well), peeled, core removed, and cut into slices.
¼ cup chopped pecans or walnuts (optional)
1 Cup caramel apple dip or caramel sundae topping
¼ Cup flour, for caramel sauce
Directions:

Preheat oven to 350 F. (175 C.) and Grease a 9×13 baking pan.

In a large mixing bowl, combine brown sugar, quick cooking oats, flour, and baking soda.
Add melted butter and mix until it forms coarse crumbs. Press ½ of the crumb mixture into the greased baking pan, bake for 8 minutes and set aside to cool.
While crust is baking, place caramel dip or topping into a small saucepan over low heat.
As caramel melts, add the ¼ cup of flour, increase heat to medium and bring mixture to a boil. Cook for 4 to 5 minutes, stirring constantly to prevent burning.
Layer apple slices evenly over the cooled crust and sprinkle with pecans or walnuts (if using).
Pour the bubbly caramel mixture over the layer of apples and top with the remaining portion of the crust mixture.
Bake for 2o to 30 minutes or until top is a golden brown and filling is bubbly.
Remove pan to wire rack and cool completely before cutting into squares.

The perfect pairing for these great little bars is a scoop of vanilla ice cream. If you want more of a pie taste, try adding 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the crust mixture.