Makes about 16
Ingredients:
3 large Granny Smith apples, peeled, halved and sliced 1/4 inch thick
3 large Honeycrisp apples, peeled, halved and sliced 1/4 inch thick
1 c granulated sugar, divided
3 2/3 c all purpose flour, divided
1 1/2 c plus 2/3 c firmly packed light brown sugar, divided
2 tbsp cornstarch
1 tbsp ground cinnamon
2 1/2 tsp kosher salt, divided
2 tsp vanilla extract
1/2 tsp ground nutmeg
3 c old fashioned oats
1 3/4 c unsalted butter, softened
1 1/4 tsp baking soda
1 c chopped pecans
1 (11 oz) bag individually wrapped caramel candies, unwrapped
2 tbsp heavy whipping cream
Directions:
In a large bowl, stir together apples and 1/2 c granulated sugar. Let stand for 30 min.
Preheat oven to 350 degrees. Line 13 x 9 inch baking pan with foil and then parchment paper, letting excess extend over sides.
Drain apples, discarding liquid. Stir 2/3 c each flour and brown sugar, cornstarch, cinnamon, 1 tsp salt, vanilla and nutmeg into apples until well combined.
In a large bowl, beat oats, butter, baking soda, remaining 3 c flour, remaining 1 1/2 c brown sugar, and remaining 1 1/2 tsp salt with a mixer at medium speed until well combined and crumbly. Press 4 c mixture into bottom of prepared pan; stir pecans into remaining mixture, and reserve.
Bake crust for 20 min. Let cool for 5 min.
Spread apple mixture onto hot crust and sprinkle with reserved oat mixture. Bake 40 min more. Remove from oven and let cool completely in pan on wire rack. Refrigerate until firm, 2 to 3 hours.
Using excess foil and parchment as handles, remove from pan, and cut into bars. In a medium microwave safe bowl, heat caramels and cream on high in 15 second intervals, stirring between each, until melted and smooth, about 1 minute. Drizzle bars with caramel and let stand until set, about 5 minutes. Cover and refrigerate for up to 3 days.
