Made by FIA and LOJ on the same exact weekend after seeing them on Picky Palate. Recipe from Picky Palate with FIA and LOJ’s adaptations. (Dani, I hope you don’t mind I used your photo).
3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor OR 1 1/2 Cups graham cracker crumbs + approximately 2 Tablespoons of sugar
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening) OR honey granola (LOJ’s going to omit granola all together next time).
9.5 oz Kraft Caramels OR caramel ice cream topping
1/2 Cup half and half - no need if you use ice cream topping
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.