| 28 | caramels, unwrapped | |
| ½ | cup | half-and-half or evaporated milk |
| 2½ | cups | Pillsbury Best All Purpose, unbleached or self-rising flour |
| ¼ | cup | sugar |
| 1½ | tsp. | salt |
| ½ | cup | margarine or butter |
| ¼ | cup | oil |
| ¼ | cup | water |
| 1 | egg, beaten |
| 6 | cups | sliced peeled apples (about 6 medium) |
| 1 | cup | sugar |
| 1/3 | cup | flour |
| 1 to 2 | tsp. | grated lemon peel |
| 2 | tbsp. | lemon juice |
| 1 | pkg. | cream cheese, softened (8 oz.) |
| 1/3 | cup | sugar |
| 1 | egg | |
| 1/3 | cup | chopped nuts |
Heat oven to 375°F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2½ cups flour, ¼cup sugar and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan.
In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
In small bowl, combine all topping ingredients except nuts; beat until smooth.
Spoon over apples, spreading slightly. Sprinkle with nuts.
Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
18 servings