Apple Caramel Crumb Bars

JUST ADD

BASE

•          1/2 cup soft butter

FILLING

•          5 to 6 apples, peeled and cored and either chopped or sliced thinly

SHORTBREAD TOPPING

•          1/2 cup soft butter

CARAMEL DRIZZLE

•          1 tablespoon butter
•          1 tablespoon cream (half and half or heavy cream)

DIRECTIONS

1.    Open the package and empty your entire bag into a large bowl and remove clear bags found inside your package. There are three
2.    Small bag: Your mixture for your filling
3.    Medium, unlabeled: Your caramel mix (with caramel bits)
4.    #1: Your shortbread cookie crumble top mix
5.    In a separate clean bowl, add your apples along with contents of your small bag. Blend together and set aside
6.    Add 2/3 cup butter to the mix you set aside in step 1 (the mix found directly inside your pouch, oat base) and blend your butter in with your oat base until crumbly
7.    Parchment line an 8x8 or 9x9 pan.  Press your oat base into the bottom of your pan.
8.    Pour your apple mix over your oat base and spread evenly over the base
9.    In a medium sized bowl, empty the contents found inside your Bag#1.  Add 2/3 cup soft butter to your dry mix and using a pastry blender or two forks, blend your ingredients together until a crumble forms.  Sprinkle your crumble on top of our apples. 
10.    Bake in your preheated oven for 25 to 32 minutes until the shortbread top has just started to slightly brown on the edges.
11.    Remove your bars from the oven and let cool completely
12.    Once cool, empty contents of medium unlabeled bag (caramel mix) into a small saucepan along with butter. Heat the mix together on low heat and as your mixture melts, add your cream. Stir continuously until your caramel has come together. Remove from heat and drizzle on top of your bars. Cut into squares and enjoy.