Best Caramel Apple Pie Magic Bars Recipes

Caramel Apple Pie Magic Bars image

Provided by @MakeItYours

Number Of Ingredients 9

60 Nilla Wafers
5 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 cup sweetened condensed milk
1/2 teaspoon cinnamon
1 large granny smith apple, peeled, cored, and diced (a heaping 1 cup)
2 cups white chocolate chips
20 Rolos, unwrapped (or other chocolate caramel candy)
1/2 cup pecans, chopped

Steps:

Preheat oven to 350°F. Line a 9x9" square pan with foil and spray with cooking spray.
Process the Nilla Wafers in a food processor until they are a fine crumb. Stir crumbs into melted butter and add salt, stirring with a fork. Press into the bottom of the prepared pan. Bake for 5 minutes.
Stir sweetened condensed milk (SCM) and cinnamon together in a small bowl or measuring cup.
Sprinkle apples, Rolos, pecans, and white chocolate chips over hot crust. Pour SCM over the top evenly. Return to oven and bake another 21-24 minutes until the edges are golden. Cool completely before cutting into bars.
Store in an airtight container for up to 3 days or freeze in a single layer for up to 1 month.

Caramel Apple Pie Magic Bars image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 9

60 - nilla wafers
5 tablespoon(s) unsalted butter, melted
1/2 teaspoon(s) salt
1/2 cup(s) sweetened condensed milk
1/2 teaspoon(s) cinnamon
1 large granny smith apple, peeled, cored, and diced (a heaping 1 cup)
2 cup(s) white chocolate chips
20 - rolos, unwrapped (or other chocolate caramel candy)
1/2 cup(s) pecans, chopped

Steps:

Preheat oven to 350°F. Line a 9x9" square pan with foil and spray with cooking spray. Process the Nilla Wafers in a food processor until they are a fine crumb. Stir crumbs into melted butter and add salt, stirring with a fork. Press into the bottom of the prepared pan. Bake for 5 minutes.
Stir sweetened condensed milk (SCM) and cinnamon together in a small bowl or measuring cup. Sprinkle apples, Rolos, pecans, and white chocolate chips over hot crust. Pour SCM over the top evenly. Return to oven and bake another 21-24 minutes until the edges are golden. Cool completely before cutting into bars.
Store in an airtight container for up to 3 days or freeze in a single layer for up to 1 month.