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Apple Carmelitas

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Apple Carmelitas
  • Prep 10 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 8
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These ooey-gooey carmelitas are a must-make apple dessert for fall gatherings.
By Shawn Syphus
Updated Sep 21, 2020

Ingredients

Steps

  • 1
    Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper; set aside.
  • 2
    In medium bowl, mix 1 roll (16.5 oz) Pillsbury™ sugar cookie dough and 1 cup quick-cooking oats. Press half of the mixture in bottom of pan. Spread 4 tablespoons caramel topping on top, followed by 1 cup canned apple pie filling. Carefully spread remaining dough mixture over top of apple pie filling, so it covers filling. It’s ok if a few spots are open.
  • 3
    In same bowl, mix 1 cup quick-cooking oats, 3 tablespoons butter, softened, 2 tablespoons packed brown sugar and 2 tablespoons all-purpose flour until combined. Sprinkle mixture evenly over top of cookie dough.
  • 4
    Bake about 35 minutes or until center is cooked through. Cool on cooling rack 30 minutes. Carefully lift by parchment paper from pan; cut into bars. Serve with extra caramel topping drizzled on top, if desired.

Tips from the Pillsbury Kitchens

  • tip 1
    Give these cookie bars a little boost of flavor with the addition of 1/4 teaspoon ground cinnamon to the cookie dough.
  • tip 2
    Serve warm with a scoop of vanilla ice cream on top.

Nutrition Information

450 Calories, 16g Total Fat, 5g Protein, 71g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
260mg
11%
Potassium
110mg
3%
Total Carbohydrate
71g
24%
Dietary Fiber
2g
10%
Sugars
39g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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