Apple Dulce de Leche Oat Bars
Ingredients
- Crust:
- 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
- 1 cup (250 mL) Robin Hood® Quick Oats
- 1/2 cup (125 mL) granulated/white sugar
- 1/4 cup (50 mL) packed brown sugar
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) cold unsalted butter, cut in pieces
- 1 egg yolk
- Filling:
- 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
- 1 pkg (8 oz / 250 g) regular or light cream cheese, softened
- 1 tsp (5 mL) vanilla extract
- To Assemble:
- 2 tbsp (30 mL) unsalted butter, melted
- 1/2 cup (125 mL) Robin Hood® Quick Oats
- 6 cups (1.5 L) peeled, cored and very thinly sliced Golden Delicious apples (about 5 large apples)
- 1 cup (250 mL) chopped dried fruit (i.e. dried sweetened cranberries, cherries or raisins), or chopped unsalted nuts
Directions
Step 1:
Crust: Line a 13 x 9-inch (3.5 L) pan with parchment paper, overlapping both sides for easy removal from pan. Pulse flour, oats, white and brown sugars, baking soda and salt together in food processor. Add butter and egg yolk; pulse until mixture resembles coarse meal. Reserve 1 1/2 cups (375 mL) of mixture for topping. Press remaining filling firmly into pan. Bake crust 7 minutes. Remove pan from oven.
Step 2:
Filling: Using a blender or immersion blender, puree caramel flavoured sauce with cream cheese and vanilla until combined.
Step 3:
Assemble and Bake: Reduce heat to 350ºF (180ºC). Gently brush crust with melted butter. Sprinkle oats over crust. Top with apples. Sprinkle dried fruit or nuts over apples. Pour caramel flavoured sauce/cream cheese mixture over apples. Top with reserved crust mixture. Bake until filling is bubbling and topping is lightly golden, about 30 minutes. Cool in pan on wire rack. Refrigerate to set, about 2-3 hours. Cut into squares. May be served chilled, at room temperature or warmed.