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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 18 |
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Ingredients:
28 caramels, unwrapped |
1/2 cup half-and-half (or evaporated milk) |
2 1/2 cups all purpose flour |
1/4 cup sugar |
1 1/2 teaspoons salt |
1/2 cup margarine or 1/2 cup butter |
1/4 cup oil |
1/4 cup water |
1 egg, beaten |
6 cups sliced peeled apples (about 6 medium) |
1 cup sugar |
1/3 cup all purpose flour |
1 -2 teaspoon grated lemon peel |
2 tablespoons lemon juice |
8 ounces cream cheese, softened |
1/3 cup sugar |
1 egg |
1/3 cup chopped nuts |
Directions:
1. Heat oven to 375°F In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan.
3. In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
4. In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
5. Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
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