Tasty Tuesday: Caramel Apple Bars

Here is a great back-to -school bake sale recipe from Laura at RMK.

Caramel Apple Bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled Red Barn apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour

Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
Reserve 1 1/2 cups cookie mixture (I would do 1 1/4 cups) . Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.