This is another adaptation of a bar cookie recipe using Roasted Hatch Green Chiles.
Roasted Hatch Chile Apple Bars
1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix
1 C packed brown sugar
1 C peeled and finely chopped apples ( I use Jonagold)
3 roasted and peeled Hatch Chiles, diced
3/4 C Caramel topping
1/4 C Flour
Spray a 9"x13" baking dish with a vegetable spray
In a large bowl, cut butter into cookie mix and blend with a pastry blender or 2 forks
Stir in the egg
Stir in Hatch Chiles
Reserve 1/2 C of this mixture
Press remaining mixture into the pan
Bake at 350 degrees for 15 minutes
Sprinkle apples over the crust
In a small bowl, mix caramel topping with flour
Drizzle over apples
Spread reserved crumbs over apples
Bake at 350 degrees for 20 - 25 minutes
Cool completely up to 2 hours
Cut into rows, 9"x4"
Peace in the Kitchen!