Caramel Apple Oat Slices

I am actually pretty nervous about posting this… because I made it at 9pm last evening and it is now just after 1pm the next day and only half of it remains…

Now, I could say that it dematerialised, or that Echo got to it, but the truth is that it is probably should be listed on some government list of banned substances.  It is highly addictive, very delicious and full of ‘good’ things.

I get a lot of inspiration from many blogs that I devour (sometimes literally!). This recipe comes from one,

Be careful making this… the spoon you stir the condensed milk and toffees with will be hot for a while, and if you were tempted to lick it you might burn your tongue, not that I would know from personal experience of course…

So good it has to be illegal!

So good it has to be illegal!


slightly adapted from Eagle Brand®

Makes a 13 x 9″ pan

  • 1 3/4 cups unsifted all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into chunks
  • 1 cup chopped pecans (or walnuts)
  • 20 caramels, unwrapped
  • 1 (14-oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (21-oz.) can apple pie filling (I saw a version of this recipe where someone used fresh thinly sliced apples, but they didn’t say how many…I think 2 cups would work if you wanted to try that)

Heat oven to 350 degrees. In large bowl, combine flour, oats, brown sugar, cinnamon, baking soda, and salt. Cut in chunks of butter with a pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remainder on the bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes, then remove from oven.

In small bowl, add chopped nuts to reserved crumb mixture; set aside.

In heavy saucepan, melt caramels with sweetened condensed milk over low heat, stirring until smooth.

Spoon apple pie filling (or thinly sliced fresh apples if you’re wanting to try that) over the partially baked crust. Top with caramel mixture, then the reserved crumb-nut mixture.

Bake 35-40 minutes or until set. Let cool about 5–10 minutes, then cut into squares and serve while still warm. These taste great served with a scoop of vanilla ice cream, too!