Healthy Caramel Peanut Butter Apple Pie Bars

These healthy apple pie bars are delicious! They have a buttery oat crumble topping and a drizzle of homemade salted peanut butter caramel. These gluten free apple pie bars are filled with warm, cozy spices and great for the upcoming holiday season!

RECIPE:

Total weight 1300g; Makes 13 x 9 pan

INGREDIENTS

Crust & Topping:

• 1/2 cup almond flour
• 1/2 cup GF 1:1 baking flour
• 2 cups oat flour
• 2 cups GF rolled oats
• 20g collagen protein powder (optional)
• 1/2 cup granulated erythritol (I use Swerve, Sweet Nature or Whole Earth)
• 1/2 cup granulated brown sugar erythritol (I use Swerve)
• 1/2 tsp aluminum free baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 14 tbsp (190g) grass fed organic butter or ghee (7/8cup, little less than 2 sticks)
• 2 tbsp pure maple syrup

Filling:

• 6-7 cups organic apples (800-900g weight) finely chopped
• 1/2 tbsp butter
• 2 tsp tapioca Starch (or arrowroot powder, organic cornstarch)
• 2 tsp cinnamon
• 1 tsp nutmeg and ginger
• 1 tbsp maple syrup 

Caramel PB Sauce:

• 4 tablespoons creamy all natural peanut butter
• 2 tablespoon pure maple syrup
• 1/2 tablespoon coconut oil
• 1/2 teaspoon vanilla
• Pinch of sea salt

OVERVIEW:

1. Prep your pan
2. Make the base + topping 
3. Form the crust
4. Make the filling
5. Make caramel
6. Assemble & bake the bars

Full Instructions:

• Preheat the oven to 350 degrees F. Line an 9 x 13 (or 2 smaller dishes) inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.

• Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, GF flour, sugar alternative, collagen, cinnamon, baking soda and salt. Add in melted butter and vanilla extract stir until a nice crumble forms and dough begins to clump together.

• Place about 2 & 1/2 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.

• To make the apple pie filling: In a large skillet or pot over medium heat, add the butter & sliced apples and stir to coat the apples. Add in maple syrup, cinnamon, allspice, nutmeg over the apples and stir well to combine. Lower heat to medium low and cook for about 5-7 minutes or until apples begin to soften nicely. Next stir in vanilla and tapioca/cornstarch, and cook over low heat for 3-5 minutes so that the sauce thickens up. Remove from heat. Pour mixture over the crust and use a spoon to evenly spread.

• Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the apple filling

• Next make your peanut butter caramel: in a pot add peanut butter, maple syrup, coconut oil, vanilla and salt. Heat on medium low, stirring well to combine. Caramel should appear runny but will thicken up upon sitting at room temperature for 5-10 minutes. I prefer to pour caramel over bars before baking.

• Bake for 30-35 minutes or until the topping is nice and golden.

• Let them cool completely (ideally several hours in fridge) before cutting! Then use a sharp knife to cut into squares. Bars are delicious served at room temperature or straight out of the fridge! ENJOY!!

• In the fridge: I recommend storing these bars covered in the refrigerator for up to 1 week.
• In the freezer: yes, these apple pie bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.