Preheat the oven to 400° F/200° C.

In the bowl of the stand mixer, cream together the brown sugar, butter, and shortening. Stir in 1-¾ cups of flour, oats, salt, and baking soda. Set aside 2-½ cups of the oat mixture, then press the remaining oat mixture into the bottom of the baking pan.

In a medium bowl, whisk the flour and cinnamon together and toss with the chopped apples. Spread the apples over the bottom oat layer.

Warm the cajeta in the small saucepan or in the microwave just until it is easy to pour, do not boil or overcook it. Drizzle the caramel over the apples.

Sprinkle the reserved oat mixture over the caramel layer.

Bake in the preheated oven until the topping is golden brown and the apples are tender, about 25 to 30 minutes. Transfer to a wire rack and cut into bars while still warm, then allow to cool completely.