CARAMEL APPLE CANDY BAR RECIPES

Steps:

• Insert 1 wooden stick into stem end of each apple; set aside. Line baking sheet with waxed paper; spray with no-stick cooking spray. Set aside. Place chopped candy into medium bowl; set aside.
• Combine butter, milk and caramel bits in 3-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until caramel is melted and smooth. Remove from heat; stir in baking chips until smooth.
• Dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed. Shake gently to allow all excess caramel mixture to drip off. (Return pan to stove if mixture gets too thick.) Roll bottoms of apples into chopped candy. Place onto prepared baking sheet.
• Drizzle each apple with melted white chocolate. If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples. Place back onto waxed paper.
• Refrigerate at least 1 hour. Wrap each apple in waxed paper; store refrigerated. Let stand at room temperature 1 hour before serving.

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press remaining oat mixture into an ungreased 13x9-in. baking pan. , For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. , Bake at 400° until lightly browned, 25-30 minutes. Cool before cutting into bars.