INGREDIENTS
1 can 8 oz refrigerated Crescent Dough Sheet
Caramel
1 bag 14 oz caramels
1-2 tbsp heavy cream
Apple Filling
4 1/2 cups tart apples coarsely chopped, peeled, about 3 medium
3 tbsp all-purpose flour
3 tbsp granulated sugar
1 tsp cinnamon
Streusel Topping
1/2 cup butter cold and cubed
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/2 tsp cinnamon
1/2 cup pecans chopped
INSTRUCTIONS
Heat oven to 375°F. Spray 13×9-inch glass baking dish with cooking spray, or line a dish with foil, leaving enough for a 2-inch overhang on all sides.
Unroll dough and press in bottom and 1/2 inch up sides of pan. Firmly press dough perforations to seal. Bake 7-8 minutes.
Meanwhile,
make the apple filling :
Combine the chopped apples, flour, granulated sugar and cinnamon, together in a large bowl until all of the apples are evenly coated. Set aside to get the apple juices going.
Make the streusel:
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands), until the mixture resembles coarse crumbs. Stir in pecans. Set aside.
Spoon the apple mixture into the crust.
Caramel Sauce :
In small pan, melt caramels and heavy cream over very low heat. Stir until smooth. Pour evenly over apples.
Sprinkle the caramel apple layer with streusel and bake for 20 to 25 minutes or until top is golden brown and apples are tender. Cool about 1 hour and cut into bars.
