Ingredients

• 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

Directions

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. Drain.

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.