Candy Apple Streusel Squares

(Courtesy of Pampered Chef)

Ingredients:
1 pkg. (15 oz.) refrigerated pie crusts, softened as directed on package
1 lemon
1/4 c. caramel ice cream topping
1/2 c. all-purpose flour
5-6 Granny Smith apples, peeled, cored and sliced
TOPPING:
3/4 c. peanuts, chopped
1 c. all-purpose flour
1/2 c. sugar
6 Tbsp. butter or margarine, melted

Directions:
Preheat oven to 375 degrees.  For crust, unfold one crust and place in center of bar pan.  Unfold remaining crust and cut into 4 wedges.  Place 1 wedge into each corner of pan with rounded sides toward center.  Seal seams of the crust, prick using a fork in the crust.  Bake 12-14 minutes or until crust begins to brown.

For filling, zest lemon to measure 2 tsp. zest.  Juice lemon to measure 2 Tbsp. juice.  In a large bowl, combine caramel, lemon zest, lemon juice and flour; whisk until smooth.  Add apples to caramel mixture; mix well.  Spread apple mixture evenly over crust.

In a small bowl, combine peanuts, flour and sugar.  Add butter to peanut mixture and mix until crumbly; sprinkle over filling.

Bake 30-35 minutes or until golden brown.  Remove from the oven and place on a cooling rack; cool at least 20 minutes.  Cut into squares.  Serve warm with ice cream or whipped topping, if desired.

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