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Caramel Apple Bars:
1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1 3/4 cups flour
1 1/2 cups quick- cooking oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups coarsely chopped pared tart apples (about 3 medium)
3 tablespoons flour
1 pkg. (14 oz.s) caramel candies
Heat oven to 400. Mix brown sugar, margarine and shortening. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Remove 2 cups of the mixture; reserve. Press remaining mixture in ungreased rectangle pan, 13x9x2 inches.
Toss apples and 3 T. flour; spread over mixture in pan. Heat candies over low heat, stirring occastionally, until melted; pour evenly over apples. Top with reserved oat mixture; press lightly.
Bake until golden brown and apples are tender, 25 to 30 minutes. Cut into bars, about 2x1 1/2 inches, while warm. Refrigerate any remaining bars.
1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1 3/4 cups flour
1 1/2 cups quick- cooking oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups coarsely chopped pared tart apples (about 3 medium)
3 tablespoons flour
1 pkg. (14 oz.s) caramel candies
Heat oven to 400. Mix brown sugar, margarine and shortening. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Remove 2 cups of the mixture; reserve. Press remaining mixture in ungreased rectangle pan, 13x9x2 inches.
Toss apples and 3 T. flour; spread over mixture in pan. Heat candies over low heat, stirring occastionally, until melted; pour evenly over apples. Top with reserved oat mixture; press lightly.
Bake until golden brown and apples are tender, 25 to 30 minutes. Cut into bars, about 2x1 1/2 inches, while warm. Refrigerate any remaining bars.