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.
[print_this]
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.
[/print_this]
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”
These look delicious! I have a question–can I omit the peanut butter? I’m looking for granola bar/healthy-ish snack recipes for my kiddo (he’s three) for school, but there’s a girl in his class who’s allergic to nuts, so I’m a bit afraid to send anything with him that contains nuts. Do you happen to have experience with making your own sunflower seed butter (I live in Belgium and I don’t think it’s readily available here)? Is that something that can more or less be used as a substitute to peanut butter in granola bar (and the like) recipes? Sorry, lots of questions… Thanks in advance! :)
Just make these https://www.averiecooks.com/2012/10/sunflower-seed-butter-granola-bars-with-chocolate-drizzle.html
If you still want to make the Caramel Apple Bars, you could likely use SFSButter in that recipe – but it’s not a universal swap for PB. In those bars, it should be fine, but not always – so don’t assume that it is or for others who read this comment.
Making SFSB – yes same as making PB but process longer, about 15 mins. https://www.averiecooks.com/homemade-peanut-butter/
Thanks so much! I will try the sunflower seed butter granola bars after attempting to make sunflower seed butter. I have made homemade peanut butter (inspired by your recipe) and it was really delicious! Good to know it’s easy enough to make. And good to know that it’s not always swap-able for peanut butter.
I have to say that I really enjoy reading your blog–I read maybe five or so blogs daily and yours is at the top of my list! :) I will keep reading and keep baking your lovely recipes! Thank you!!
Thanks for reading and glad I’m at the top of your list :)
I see butter in the ingredients list, but I don’t see it in your recipe directions. What do you do with the butter?
Reread the first sentence of the directions:
Directions: Combine applesauce, PB, butter in a large mixing bowl and stir to combine them……
Just did them myself today, mine turned out quite crumbly and not chewy, not sure why… But I love all the ingredients in this recipe and will try it again.
Lots of variables – could be the type of PB used, how much moisture or lack thereof was in your apples, how long you baked them for, how gooey your caramel sauce was – I say cut back slightly on the dry ingredients next time (the oats) and reduce baking time by 5 mins or so or add a bit extra caramel sauce, PB, etc. It’s a very flexible recipe and can be tweaked to your liking. Glad you liked the flavor though!
Wow! These were extreme;y sweet. If I make these again I will make lots of adjustments. 1st of all I would put in a larger baking pan/dish so that bars are thinner.. Very surprised after 35 minutes in the oven (new, temp accurate) the white chocolate chips did not melt. Other changes I would make:
1. decrease white and brown sugars and by 1/4 cup each.
2. decrease peanut butter by about 2 tbsp
3. increase apples to 1/3 cup and dice larger
Actually I probably won’t make these again but move to try a different dessert.
Like any baking chip, they vary by brand and I wouldn’t say any of mine “melt” and turn into a runny liquid, but they soften. I use TJs, Nestle, or Ghirardhelli white chips. We love PB and sweet desserts around here so they are perfect for us but of course, do what suits you. Thanks for trying them.
Mine are in the oven right now and the batter was certainly delicious so I’m hopeful for the bars! Thanks for the great recipe. :)
Keep me posted! Thanks for trying out the recipe!
These were delicious! however I don’t think mine turned out because after I let them set I tried to cut them and they were just too gooey. I almost had to spoon them out. Maybe I’ll use more oats next time. Even though they didn’t turn out they still tasted amazing!
Your apples could have had a higher moisture/water content and thus made the bars mushier and gooier, or the type of PB and/or oats and/or caramel. Just bake a little longer next time or add more oats. Or eat with a spoon :)
I’m making these for a bake sale on Thursday!!! They are soo amazing! great recipe!
Thanks for telling me and I’m glad you’re enjoying them!
I’m a long-time lurker with no blog of my own, but I just wanted to tell you that I’ve made many of your recipes over the past couple months and they’ve all been DELICIOUS. The cinnamon roll donuts have won me new friends (ha), your chocolate pb cups lasted for .25 seconds, the chocolate chip cookie dough balls were devoured by my coworkers and these caramel apple bars whipped up so easily and are now tempting me as I (im)patiently wait for them to cool. Thank you for so much deliciousness – keep it coming! :)
Thank you so much, Maggie, for your comment and support. I really, really appreciate the kind words and the feedback. Makes my day knowing you’ve made so many recipes of mine and are enjoying them…and sharing w/ coworkers, too :)