315 g Tree Top 1/8" Evaporated Apple Dice
474 g Tree Top Three Apple Reserve
220 g brown sugar, packed
113.50 g butter, softened (plus 56.75 grams)
51.25 g shortening
218.75 g all-purpose flour
156.90 g rolled oats
1 (14 oz.-398.58 gram) package caramels, unwrapped
6 g salt
2.30 g baking soda
2.30 g cinnamon
5.08 g lemon juice
23.43 g all-purpose flour
Preheat the oven to 400° F.
In a small bowl, combine 474 grams Tree Top Three Apple Reserve and
Evaporated Apple Dice. Let stand for 20 minutes to rehydrate apples.
In a large bowl, cream together brown sugar, butter and shortening
until smooth. Combine 218.75 grams flour, oats, baking soda, salt and
cinnamon; stir into creamed mixture until well blended. Set aside 2 cups
of this mixture. Press the remaining mixture into the bottom of an
ungreased 9" x 13" baking pan.
Toss rehydrated apples with lemon juice and 23.43 grams of flour.
Spread apple mixture evenly over the prepared crust. In a double-boiler
over medium heat, melt caramels, stirring frequently until smooth. Pour
the melted caramels evenly over the apples. Mix the reserved oat mixture
with 56.75 grams softened butter and sprinkle over the apple layer.
Press down lightly. Bake for 20 minutes in 400° oven or until apples are
tender and top is golden brown. Cut while slightly warm and refrigerate
any leftover bars.
Makes 36 servings.