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If you like to line your pans with a double layer of aluminum foil for bar cookies for easy removal, this recipe is a good candidate for that. I prefer not to, and the first bar I removed crumbled. The remainder were easy enough to get clean slices of with a spatula.
Streusel:
1 cup (7 ounces) firmly packed light brown sugar
1 cup (4.8 ounces) all-purpose flour
½ teaspoon cinnamon
⅛ teaspoon salt
8 tablespoons (1 stick) butter, room temperature
½ cup quick cooking oats
Apples:
4 Granny Smith apples, peeled, cored and finely chopped
¼ cup (1.75 ounces) sugar
½ teaspoon ground cinnamon
½ teaspoon lemon juice
pinch salt
Cookie base:
2 cups (9.6 ounces) all-purpose flour
½ cup (3.5 ounces) firmly packed brown sugar
¼ teaspoon salt
16 tablespoons (2 sticks) butter, room temperature
Cream cheese layer:
2 (8-ounce) packages cream cheese, room temperature
pinch salt
½ cup (3.5 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
Caramel sauce:
½ cup (3.5 ounces) granulated sugar
¼ cup water
1 tablespoon corn syrup
3 tablespoons unsalted butter, cubes
⅛-¼ teaspoon salt
1 teaspoon lemon juice
⅓ cup heavy cream
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1st Keep
 moontear
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