Gooey Caramel Apple Pull-Aparts

LAUREN POSEY

4 pecan crunch crunchy granola bars (2 pouches from 8 to 9 ounce box), crushed (3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 (17 1/2-ounce) cans large refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Heat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan. In large bowl, mix whipping cream, brown sugar, and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

Immoral Bars

JULIE ROYLE

48 caramels

7 1/2 tablespoons whipping cream

1 1/2 cups flour

1 1/2 cups quick oatmeal

1/3 teaspoon salt

2/3 teaspoon soda

1 1/8 cups brown sugar

1 1/8 cups melted butter

6 ounces chocolate chips

1/2 cup nuts, chopped

Melt caramels and cream in microwave. Set aside. Combine flour, oatmeal, salt, soda, and brown sugar with melted butter. Pat 1/2 of the mixture in an ungreased 9" x 13" glass baking dish. Bake at 350° for 10 minutes. Spread caramel mixture on top and sprinkle with chocolate chips. Sprinkle remaining flour mixture on top (do not spread.) Bake an additional 10 to 15 minutes. Cut into bars while still hot.