Caramel Apple Squares (Gluten Free)
Courtesy of Glutenfree...
Inspired by a recipe from EagleBrand Sweetened Condensed Milk
This decadent dessert may be served on plates with ice cream or whipped cream. I prefer to cut the squares to fit pretty muffin papers and serve them on a tray.
2 1/2 cups Pamela’s Pancake and Baking Mix (#956039)
3/4 cup ground almonds
1/2 cup firmly packed brown sugar
1 cup cold butter or margarine (reduced fat butter may be used)
1 cup chopped walnuts
20 Kraft brand caramels, unwrapped
1, 14-oz. can low fat EagleBrand Condensed Milk
1, 21-oz. can Comstock Apple Pie Filling
Preheat oven to 350 degrees. Lightly oil a 9-x-13-inch baking pan. In a large bowl, combine baking mix, almonds, and brown sugar. Cut in butter until crumbly. Reserve 1 1/2 cups of this mixture for topping. Press remainder into the bottom of prepared pan. Bake 15 minutes. Remove from oven.
Add walnuts to reserved topping mixture.
In a heavy saucepan, combine caramels and condensed milk. Warm over low heat, stirring until caramels are melted and mixture is smooth. Remove. Spoon apple filling over baked crust. Top with caramel mixture then crumbly reserved topping over the top. Bake 20-30 minutes or until mixture is set. May be served warm or cold. Be careful not to bite into squares until they have cooled for at least 10 minutes. Store leftovers in the refrigerator or freezer.
Makes 16-20 generous squares.