Preheat oven to 400 degrees. Prepare Berry Sauce: Combine triple berry blend, sliced strawberries, and sugar in saucepan. Cook and stir over medium heat until berries are softened. Puree and strain berry mixture; discard solids and return sauce to saucepan. Combine water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; cool in refrigerator.
Top caramel apple bars with a crumbly oatmeal topping and a fresh berry sauce for a new twist on a fall favorite.
Servings and Ingredients
|1 c. Hy-Vee Short Cuts triple-berry blend|
|1 c. Hy-Vee Short Cuts strawberries, sliced|
|⅓ c. Hy-Vee granulated sugar|
|1 tbsp. cold water|
|1 tsp. Hy-Vee cornstarch|
|Caramel Apple Crumb Bars|
|¾ c. plus 3 Tbsp. Hy-Vee salted butter, softened and divided|
|1 c. Hy-Vee brown sugar, packed|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee ground cinnamon|
|1 ¾ c. plus 1/4 c. Hy-Vee all-purpose flour, divided|
|1 c. Hy-Vee old-fashioned rolled oats|
|½ c. Hy-Vee chopped pecans|
|6 medium Granny Smith apples, peeled and chopped|
|1 (11-oz.) pkg. caramels, unwrapped|
|Hy-Vee vanilla ice cream, for serving|
|Hy-Vee Short Cuts triple-berry blend and sliced strawberries, for serving|
Things To Grab
- Small saucepan
- 2 medium bowls
- Electric mixer
- 13x9-inch baking pan
Beat 3/4 cup butter on medium for 30 seconds. Add brown sugar, salt, baking soda, and cinnamon. Beat 2 minutes, scraping sides of bowl. Beat in 1-3/4 cups flour and oats until well combined. Reserve 1-1/2 cups mixture; combine with pecans and set aside. Press remaining mixture into a 13x9-inch baking pan.
Toss apples with remaining 1/4 cup flour; spread over crust in pan. Melt caramels and remaining 3 tablespoons butter over low heat, stirring occasionally. Drizzle caramel over apples. Top with reserved oats mixture. Bake 25 to 30 minutes or until golden; cool.
To serve, cut dessert into 20 bars; place on serving plates. Top with Berry Sauce and, if desired, additional berries and ice cream.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 45mg
- Sodium: 27mg
- Total Carbohydrates: 47g
- Protein: 3g