Serves: 18
Total Calories: 284

CARAMEL SAUCE
28 caramels, unwrapped
1/2 cup half-and-half or evaporated milk
CRUST
2 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup margarine or butter
1/4 cup oil
1/4 cup water
1 egg, beaten
APPLE FILLING
6 cups sliced peeled apples (about 6 medium)
1 cup sugar
1/3 cup all-purpose flour
1 to 2 teaspoon grated lemon peel
2 tablespoons lemon juice
TOPPING
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped nuts

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.

In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. Using 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 15 x 10 x 1-inch baking pan.

In large bowl, combine all apple filling ingredients toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.

In small bowl, combine all topping ingredients except nuts beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.

Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving: Calories 360 Protein 5g Carbohydrate 49g Fat 17g Sodium 320mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 18
Total Calories: 284
Calories from Fat: 102

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
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