2cupspeeledcored, finely chopped Granny Smith apples, or other firm, tart apples
1/2cupflaked coconutif you don't like coconut, you can leave out
1/2cupfinely chopped nuts
Optional - 1/4 to 1/2 cup Caramel Ice Cream Topping
HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs, cinnamon and butter. Press into bottom of prepared pan. Sprinkle oats over crust. Pour sweetened condensed milk evenly over oats. Layer with apples, butterscotch chips, cinnamon chips coconut and nuts.
BAKE 28 to 33 minutes or until lightly browned. Remove from oven and immediately drizzle caramel ice cream topping over bars - probably about 1/4 cup total. Let allow to cool fully if you want to try to cut into bars. Otherwise scoop and serve warm with ice cream and an additional drizzle of caramel ice cream topping.
Recipe from Eagle Brand. While this recipe is intended to be a bar cookie, I did not have luck with mine remaining in bar form. That said, it is absolutely positively delicious as a crumble!