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In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream the butter, shortening and brown sugar until light and fluffy. This might take longer than you think! Mix for at least 4 minutes to get everything well combined and to incorporate plenty of air. This will give you a melt-in-your-mouth bar. Then add flour, oats, salt and baking soda and mix well. Measure and set aside 2 cups of this mixture. Press the remaining mixture into an ungreased 13×9-in. baking pan.
You’ll need about four large apples for this recipe. For more complex flavor pick two varieties of apple, like Granny Smith and Pink Lady, and use two apples of each. Once you’ve selected your fruit, slice them and then toss with flour until evenly coated. Spoon over the crust in an even layer.
Unwrap all those caramel candies and heat them in a saucepan over low heat with the butter. Then simply drizzle over apples. Caramel apples done! Last, top the caramel and apples with the reserved oat mixture.
Bake at 400°F for 25 to 30 minutes or until lightly browned. Cool before cutting into bars.