Apple Peanut Butter Caramel Bars
1 hr 15 minMakes 12 bars
Graham cracker crust topped with spiced apples, crumb topping, and peanut butter caramel drizzle.
| prepPreheat oven to 350°F / 175°C | |||
| prepGrease a 9×13-inch baking pan with cooking spray | |||
| 3 cups graham cracker crumbs | Mix crust, press into pan | Layer apples & sprinkle topping, bake 350°F / 175°C, 40–45 min | Drizzle caramel over bars, cool completely |
| 80 ml refined coconut oil | |||
| 45 ml vegan milk (unsweetened) | |||
| 1 teaspoon vanilla extract | |||
| 60 g all-purpose flour | Mix crumb topping until large crumbs form | ||
| 38 g sugar | |||
| 1/4 teaspoon ground cinnamon | |||
| 1/4 teaspoon ground ginger | |||
| 1/4 teaspoon ground nutmeg | |||
| 1/4 teaspoon salt | |||
| 2 to 3 tablespoons / 30-45 ml refined coconut oil (melted, for topping) | |||
| 1.4 kg Granny Smith apples (about 6, cored and sliced thinly; peeling optional) | Toss apples with spices & lemon juice | ||
| 65 g sugar | |||
| 23 g all-purpose flour | |||
| 1 teaspoon lemon juice | |||
| 1/4 teaspoon ground cinnamon | |||
| 1/4 teaspoon ground ginger | |||
| 160 ml natural peanut butter (well stirred) | Heat caramel over medium, 3 min until ribbons form | ||
| 60 ml pure maple syrup | |||
| 45 ml brown rice syrup | |||
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