I really wanted to call these bars Caramel Apple & White Chocolate Peanut Butter Oat Bars
But that was kind of a mouthful.
The bars are a mouthful, too. In the best possible way, I assure you.
So I left the title as Caramel Apple Bars
In my world, caramel + apples just go together
And so does PB + apples
And let’s face it, white chocolate goes with everything for me
If you’re not a white chocolate fan you’re crazy you can omit the white chocolate chips in this recipe or use another kind of chips like dark or semisweet or peanut butter chips
These bars combine so many of my favorite and just-go-together flavors which is why I was tempted to list each flavor in the title.
While these bars bake, the brown sugar + butter = caramel created
Notice the drinkable caramel sauce drippy caramel sauce at the bottom of the bars, both from the butter and brown sugar and from the addition of caramel sauce on top. I never said these were low sugar or low fat
But they are gluten free and vegan as long as you make a couple easy adaptations.
The apples soften and get all juicy and bubbly
And the white chocolate and peanut butter melts
Creating bars that taste like caramel apples
I like these bars better than caramel apples because you don’t have to walk around gnawing on a huge piece of fruit that’s wobbly on a stick with caramel sauce all over your face.
Although there are worse problems to have in life than caramel sauce on your chin.
Like not making any (vegan) peanut butter soft serve ice cream before serving these. <— I forgot
But it would have been fabulous with them. Next time.
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Caramel Apple Bars (Gluten-Free, Vegan)
1/2 c applesauce (I used 1 small/medium apple with the peel on that I blended in the Vita)
1/2 c peanut butter
1/4 c butter, softened (or margarine)
2 c oats (whole rolled, not quick cook. See this post at the bottom for a discussion on oats & gluten)
1 c brown sugar, packed
1/2 c white sugar
1 tbsp cinnamon (reduce/increase to taste, if desired)
1 tbsp vanilla extract
1 c apples, diced & peeled
3/4 to 1 c white chocolate chips (use vegan white chocolate chips if desired, or regular dark/semisweet chocolate chips, peanut butter chips, etc.)
1/4 c to 1/2 c caramel sauce (I used ice cream topping caramel sauce or use Dark Rum Caramel Sauce. There are many vegan caramel sauce recipes online; google and research them if desired)
Optional: Add raisins, dates, dried fruit, nuts, as desired in 1/4 to 1/3 c quantity
Directions: Combine applesauce, PB, butter in a large mixing bowl and stir to combine them. Then add oats, sugars, cinnamon, and vanilla extract and stir. Then fold in diced apples and white chocolate chips. Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan. Bake at 350F for 30 minutes. The bars may still look underdone, but that’s ok because they will continue to set up as they cool. They will be bubbling rapidly upon removing them from the oven. Let the bubbling stop (about 5 minutes) and then carefully drizzle the caramel sauce over the top of the bars. Allow bars to to cool very well before slicing. I suggest popping them into the freezer for 15-30 minutes if you’re in a hurry. Store extras on the countertop, refrigerator, or in the freezer for long term storage.
Notes: All measurements are approximate and if you love peanut butter, apples, or caramel, add a bit more. Reduce the sugar amounts if you wish. Omit or change the type of chocolate chips used. Add other spices such as pumpkin pie spice, cardamom, ginger, nutmeg, etc. if desired.
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A Visual Guide
Gather your ingredients
Combine applesauce, PB, butter & stir.
Then add the oats, sugars, cinnamon, and vanilla extract and stir.
Add the diced apples & white chocolate chips
Pour mixture into a foil-lined and spayed pan
Bake and allow to stop bubbling.
Then drizzle caramel sauce over the bars.
Allow to cool well before slicing & serving.
The edges on these are actually my favorite part
Chewy with some definite texture as the brown sugar and caramel sauce harden up
The bars are like what I call perfect brownies: chewy edges with soft middles, and dense (not cakey, airy, or light)
I am big on texture and the way it feels when I am chewing it is just as important as taste. Well, almost as important.
I am digging the translucent apples. Tender, warm, oven-softened fruit can be so comforting.
And brown sugar makes everything more caramely and chewier and gives baked goods that want-to-sink-your-teeth-into-it texture, which is always a bonus.
Other bonuses: Gluten Free, Vegan (adaptable), One Bowl, One Pan, No Mixer, Fast Cleanup
Most of all: A hit with the fam
Related posts you may enjoy…
Caramelized Cinnamon Sugar Roasted Chickpea “Peanuts”
Bookmarked. I have a date with these next weekend for SURE.
keep me posted if you make them and thoughts!
Wow, they look so gooey! I would have thought that it was seriously just caramel and apples, so I think you named it perfectly. Love the image with the bite marks through all the squares! But you had fun with that one :)
oh it’s been bite mark city around here…sweet fun, for sure!
Yum! These look so good! My two favorite ingredients! Peanut Butter and Apples, not to mention chocolate! Thanks for sharing this recipe. This week is about pumpkins so next week I am doing apples and this recipe is going to be made! I can’t wait!!!
keep me posted if you make them!
Oh. My. Goodness. These look so good. Like I said in yesterdays comments…your bars are amazing! Will definitely have to make these. My friend has an apple orchard and I am going to make my way up there next weekend! These are on the “DO” list! YUM!! :-)
I meant to reply back with a big THANK YOU from your comment yesterday…so thank you! for the high praise on my recipes/bars. You made my day w/ both of your sweet comments!
wow. just…wow. these bars sound like everything i could want in life.
wow, wow, wow! you have me so motivated to try these out and I forgot how much I like carmel and apple combos (but then you adding white chocolate and all the other goodies,) yeah Averie!
Pics are looking so fab by the way. :)
:)
Where to begin with this post. First of all, I love caramel apple flavored stuff, but I HATE caramel apples; the ratio of caramel to apple is always off – you get too much caramel with the first bites, and not enough at the end. Then there’s the dip, but that’s not protable. I used to love those caramel apple suckers that came out right around now. Wonder if they still make those?
I have to say that not only has your photography improved leaps and bounds (as in, you aren’t the same person who posted those older photos) but your recipes themselves have gotten so much better too! Without compromising your easy to find ingredients and fast dessert ideals, you still manaage to create new and AWESOME looking recipes! I’m in awe.
Can you taste the pb in these? I’m thinking I’d like to try them, but use something else in its place? Is it just for thickness?
too much caramel with the first bites, and not enough at the end. = yes!
yes they still make those suckers, hard to find but they do
not only has your photography improved leaps and bounds = thank you :)
your recipes themselves have gotten so much better too! = thank you. I get accused of having lame recipes or “non-recipes” all the time, so thanks
And no, you can’t really taste the PB per se. It’s there but as a binder, yes, but why skip it? I know you have nut butter issues but in this case, I am not just saying this…don’t reinvent the wheel. I really think you should keep it in. The batter needed it, if that makes sense.
Yumm. These look mouthwatering.
Oh.My.God!!! I am going to rearrange my afternoon to make these. They look absolutely delicious.
And your photography is looking awsome :)
rearranging your afternoon? well keep me posted if you do make them!
Yup! I did it. What’s a bit of paperwork compared to caramel? I think I put too much apple in mine as it was quite lumpy. But still really yummy. Half went into the freezer and half…. went (husband and daughter and mostly me!).
Glad to hear you made them! And there is really no “wrong” way to make these; i.e. more or less apples, applesauce, oats, lumps or bumps…it’s all good :)
These look so good!!! And I just bought a TON of apples– I found the honeycrisps :-)
Oh my.. these look and sound delicious! I will definitely be trying out this recipe!
This look amazing! I love how gooey-ness factor! YUM!
these perfect!! so much better than store bough caramel apples, which I love, haha
These look fabulous. I might make them to serve at my next Yoga retreat, especially since we have an apple picking outing planned for part of the weekend. :-)
lmk if you make them!
whoa Averie Skylar looks JUST like you in that picture (gorgeous)!!
thanks :)
wow, what a recipe, averie!! these definitely have a fall vibe to them. i agree: apples, caramel -> fall flavours.
i think i’ve only had one caramel apple in my life: i was three and my dad took me to the circus. i have vague memories of clutching that apple on the stick!
i’m not such a huge caramel fan…but i adore pb!
i always love seeing photos of *my* green speckled bowl! (cuz you’re going to send it to me when you tire of it, right?!)
have a great eve!