Oh Carolyn.... my dear. What have you done?
Dear Carolyn, for over a year now, we have followed eachother, blog to blog, championing eachothers successes and drooling over each others baked goods. For some reason you and I seem to always fall back to the sweet side of life. I don't mind a bit, beacause I enjoy the part of my day where I eat one of my chocolate caramels, or sink my teeth into one of your delicious recipes.
I have gone batty, wonky....mad for your caramelita bars. I keep trying to photograph them but they are always gone before I have the chance. I stay up late, past my bed time waiting to pull them out of the oven and cut them into squares. I have made new friends at work because of these bars and am able bribe my husband and children with these treats for house cleaning favors.
Caroyln.... you have converted me over to these delicious bars! Sometimes....in baking... there are hits... and misses. These bars are nothing short of a hit. For those of you who want something so good you will eat at least a row yourself... read on. Turn back now if you have no will power.
Carolyn....dreaming about food again? I am!
Caramel Apple Bars - Gluten Free - (fat and flavorfull) - inspired by Carolyn's Carmelitas!
1.5 cups gluten-free flour mix
1 cup old fashioned oats
3/4 cup packed dark brown sugar
1/2 tsp baking soda
1/2 tsp salt
11 TBS butter, chilled - cut into tablespoon size pieces
Oven to 350F. In your food processor fitted with the blade attachment place all the ingredients for the crust. Turn on until you have a nice meal. This will take a little while for all the ingredients to combine and produce something that looks almost like a pie dough. It will be crumbly but not dry. In a 9"x9" well greased pan....pat 3/4 of your crust into the bottom. Pat evenly. Place in over for 13 minutes. Take out and let cool 10 minutes.
3/4 cup sugar
1/4 cup water
1/2 cup heave cream (organic)
1 TBS butter (unsalted)
1 tsp quality vanilla extract
In a large, heavy bottomed sauce pan, add the sugar and water. Turn heat on med-low. Let mixture come to a boil and let the sugars caramelize. You will want your sugars to start to turn a nice golden amber. You will begin to smell the sugars caramelizing. Pour in your heavy cream and butter. Turn the heat to low and stir until the mixture combines well and is syrupy. Add the vanilla, stir. Turn off heat and let cool one minute. Pour mixture SLOWLY over the apples. Caramel will be really hot. No burns needed, so take it easy. You want to keep your caramel within the parameters of the crust. Carefully crumble the leftover crust/stopping. Pop back into the oven for about 20 minutes, no more. Let cool completely before you attempt cutting. Cut along apple rows into four rows. Then into four again. Eat and prepare to make another pan tomorrow.
Apple Caramel Kisses - xoxoxoxo megs