Ingredients
28
caramels, unwrapped
1/2
cup half-and-half or evaporated milk
2 1/2
cups Pillsbury BEST® All Purpose, Unbleached or Self Rising 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
6
cups sliced peeled apples (about 6 medium)
1
cup sugar
1/3
cup Pillsbury BEST® All Purpose or Unbleached Flour
1
to 2 teaspoons grated lemon peel
2
tablespoons lemon juice
1
(8-oz.) pkg. cream cheese, softened
1/3
cup sugar
1
egg
1/3
cup chopped nuts
Preparation
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.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With 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 15x10x1-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.
