After making a batch of Easy Chocolate Caramel Bars, I wanted to try a second version. At the time I was interested in making them like the Sheila's Dream Bars they sell (or used to sell?) at Potbelly Sandwich Shop, and someone told me that they used caramel apple fudge in the center. I'm not ever sure what that is, but it gave me the idea to use caramel apple wraps. Remember the old caramel apple wraps from the '70s called "Wrapples". I hadn't seen them in a couple of decades, then the other day noticed that Concord Foods had a similar caramel apple wrap.
Caramel Apple Wrap Bars
So yes, I could have just used caramels or Kraft caramel bits, but I liked the idea of effortlessly laying the caramel over the base without having to unwrap or melt it.
And here are the results! The caramel filling doesn't have any butter or cream added to it, therefore it is stiffer than usual, but still tasty.
They worked well in these bars, but I feel like there are probably a lot of other ways to use them as well.
Caramel Filling If You Can't Find Wraps
I haven't tested these with melted Kraft caramel or bits, but I'm sure they'd work if you can't find the apple wrap circles. To use the bits, combine about ⅔ cup of caramel bits with 5 teaspoons of milk in a microwave safe measuring cup (2 cup volume). Microwave at 50% power for 1 minute. Stir and repeat, but stir every 30 seconds until caramel is creamy. Spread over the oat layer. Top with oat crumble and bake.
Caramel Apple Wrap Chocolate Caramel Filled Bars
- 1 stick unsalted butter (114 grams)
- 1 cup plus 3 ½ teaspoons flour (154 grams)
- ½ teaspoon baking soda
- Just shy of ½ teaspoon Kosher salt
- ½ cup firmly packed light brown sugar (100 grams)
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 caramel apple wrap circles
- 2 tablespoons approximately miniature chocolate chips or chopped nuts
- Preheat oven to 350 degrees F. Line an 8-inch square metal pan with foil and spray foil with cooking spray or just line it with nonstick foil.
- Melt the butter in a saucepan or microwave-safe dish, then remove from heat and let cool.
- Stir the flour, baking soda, salt and sugar together in the mixing bowl.
- Whisk together the egg yolk, vanilla and melted butter, then pour into dry mixture and stir until crumbly. Put 1 cup of the mixture in the refrigerator (chilling it a bit helps make it easier to crumble). Press remaining into the pan.
- Unwrap the caramel circles and lay them over the dough.
- Crumble the reserved dough over the caramel and sprinkle chocolate chips or nuts on the top.
- Bake on center rack for 20 to 23 minutes. Let cool completely at room temperature. For a cleaner cut, chill for about an hour or until firm and cold.
- Lift from pan and cut into squares or bars