Caramel Apple Oatmeal Bars
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 124.4
- Total Fat: 5.1 g
- Cholesterol: 18.6 mg
- Sodium: 142.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.1 g
View full nutritional breakdown of Caramel Apple Oatmeal Bars calories by ingredient
Introduction
Perfect for fall, these cookie bars have the sweet goodness of caramel apples with the ease of bars. Can also be made into 24-30 cookies. Perfect for fall, these cookie bars have the sweet goodness of caramel apples with the ease of bars. Can also be made into 24-30 cookies.Number of Servings: 30
Ingredients
-
Bars:
1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups rolled oats
1 cup diced apple (I like granny smith or honeycrisp)
Caramel:
.5 cup butter
1 cup packed brown sugar
.5 teaspoon salt
.25 cup light corn syrup
.5 teaspoon baking soda
Tips
For bars, drizzle or spread caramel on top, for cookies, drizzling caramel works best. Any size pan can be used for bars, but smaller pans will make thicker bars, larger pans will produce thinner bars.
Directions
Bars:
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and apples.
At this point you can either chill the dough for a bit in the fridge and then spread (or scoop) it, or spread (or scoop the cookies onto a sheet) and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slightly less thick. Either way, heat oven to 350°F before you scoop the cookies, so that it’s fully heated when you're ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for about 18 to 24 minutes (baking time will vary, depending on your oven and how cold the mix was going in), taking them out when golden at the edges but still a little undercooked-looking on top. If you make cookies, cook them for 10-12 minutes (NOT 18-24!)
Caramel:
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well for about 2-3 minutes, or until the foam goes down and the sauce starts to thicken. Let cool for a few minutes.
Pour or drizzle over semi-cool cookies or bars before caramel starts to get very thick/cool
Serving Size: 32 bars
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and apples.
At this point you can either chill the dough for a bit in the fridge and then spread (or scoop) it, or spread (or scoop the cookies onto a sheet) and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slightly less thick. Either way, heat oven to 350°F before you scoop the cookies, so that it’s fully heated when you're ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for about 18 to 24 minutes (baking time will vary, depending on your oven and how cold the mix was going in), taking them out when golden at the edges but still a little undercooked-looking on top. If you make cookies, cook them for 10-12 minutes (NOT 18-24!)
Caramel:
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well for about 2-3 minutes, or until the foam goes down and the sauce starts to thicken. Let cool for a few minutes.
Pour or drizzle over semi-cool cookies or bars before caramel starts to get very thick/cool
Serving Size: 32 bars