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Prep 30min
Total1hr55min
Ingredients9
Servings48
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Ingredients
Base and Topping
2
cups all-purpose flour
2
cups quick-cooking oats
1 1/2
cups packed brown sugar
1
teaspoon baking soda
1 1/4
cups butter or margarine, melted
Filling
1 1/2
cups caramel ice cream topping
1/2
cup all-purpose flour
2
cups coarsely chopped peeled apples
1/2
cup chopped walnuts or pecans
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Steps
1
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening. In large bowl with electric mixer, beat base and topping ingredients on low speed until crumbly. Press half of mixture (about 2 1/2 cups) in pan to form base; reserve remaining mixture for topping. Bake 8 minutes.
2
Meanwhile, in 1-quart saucepan, mix caramel topping and 1/2 cup flour until well blended. Heat to boiling over medium heat, stirring constantly. Boil 3 to 5 minutes, stirring constantly, until mixture thickens slightly.
3
Remove partially baked base from oven. Sprinkle with apples and walnuts. Pour caramel mixture evenly over top. Sprinkle with reserved topping mixture.
4
Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool on wire rack 30 minutes. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows.
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It's important to use a pan with sides that are at least 1 inch deep, so the ingredients fit and bake properly.
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