Apple Pie Bars
For the Crust:
1 pound (4 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
½ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1½ teaspoons kosher salt
½ cup chopped walnuts
1 teaspoon ground cinnamon
For the Apple Filling
1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
¼ cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter
Preheat the oven to 375 degrees.
Place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.

Reduce the oven to 350 degrees.

For the filling:
1 1/2 pounds Granny Smith apples, peeled,
quartered, cored, and sliced 1/8 inch thick (3 large)
1 1/2 pounds Golden Delicious apples,
peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter
combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.

Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Note: line the pan with parchment paper before baking.

Samoa Dessert Lasagna
FOR THE CRUST
1 1/2 cups crushed Nilla wafers
1/2 cup. toasted shredded coconut
6 tbsp. melted butter
FOR THE CARAMEL LAYER
1 (10.4-oz.) jar caramel

FOR THE CHOCOLATE LAYER
2 (3.9-oz.) boxes instant chocolate pudding
2 cups cold milk

FOR THE CREAM CHEESE LAYER
2 cups heavy cream
1 (8-oz.) block cream cheese, softened
1/2 cup powdered sugar

FOR TOPPING
1 cup toasted, sweetened coconut flakes
1/2 cup chocolate chips, melted
Caramel, warmed, for drizzling

Preheat oven to 350°. In a medium bowl, combine crushed Nillas, coconut, and melted butter. Press into the bottom of a 9”-x-13” baking dish and bake until golden, 10 to 12 minutes. Let cool. Pour caramel over cooled crust and spread into an even layer. In another medium bowl, combine pudding mix and milk; whisk until thickened. Pour over caramel and smooth into an even layer. In a large bowl, beat heavy cream into stiff peaks. In a medium bowl, beat cream cheese and powdered sugar until no lumps remain, then fold in whipped cream. Spoon mixture over pudding and smooth into an even layer. Refrigerate until well chilled, at least 2 hours.
When ready to serve, top with toasted coconut and drizzle with melted chocolate and caramel.