| 1/2 | cup cold butter |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix |
| 1 | egg |
| 1 | cup finely chopped peeled apple |
| 3/4 | cup caramel topping |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1. | Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. |
| 2. | In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. |
| 3. | Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. |
| 4. | Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. |
| Heat oven to 375°F. In step 4, bake 23 to 28 minutes. |
|
| Empire, Regent and Spartan apples are good choices for baked apple desserts. |
|
| Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal. |
Nutrition Information:
100 ( 30); 3 1/2g ( 1 1/2g, 0g); 15mg; 95mg; 17g ( 0g, 9g); 1g 2%; 0%; 0%; 0% 1 ; 0 ; 1 1