• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Apple Peanut Butter Caramel Bars

February 6, 2021 3 Comments

Makes 12 ­bars

Photo By Kate Lewis

February is baking season and where I am, nothing is in season, so anything goes! But, I ask you: is there a better treat than sliced apples spread with peanut butter?  Not really. But what if you wanted to turn that into a dessert that took much longer? JK. These bars fulfill all your apple peanut butter cravings and then some. An apple pie filling inside a graham cracker crust, with a crumb topping and ribbons of luscious peanut butter ­caramel. The peanut butter caramel is the nicest trick. Not technically caramel, it’s just  few ingredients lightly heated that come out all thick and sweet like caramel, but with no chance to mess it up.

This recipe is from Veganomicon. I will be posting some Veganomicon recipes over the next week, but you can totally buy a copy, too. No one is stopping you!

Recipe Notes

~To make cookie crumbs, just blitz the cookies in a food processor until fine. You can actually use different types of wafery cookies here. Vanilla or speculoos or even peanut butter would be nice!

~For a sweet and salty combo, sprinkle some flake sea salt, like Maldon, over the caramel before it sets. 1/4 teaspoon should do it.

Ingredients

For the Crust:
3 cups graham cracker ­crumbs
1⁄3 cup refined coconut oil
3 tablespoons unsweetened vegan milk
1 teaspoon vanilla ­extract

For the Crumb Topping:
1⁄2 cup all-purpose ­flour
3 tablespoons ­sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons refined coconut oil, melted

For the Apple ­filling:
3 pounds Granny Smith apples (about 6), cored and sliced thinly (peeling is optional)
1⁄3 cup sugar
3 tablespoons all-purpose ­flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Peanut Butter Caramel:
2⁄3 cup well stirred chunky peanut butter
1⁄4 cup pure maple ­syrup
3 tablespoons brown rice ­syrup

Directions

Preheat the oven to 350°F. Grease a 9×13-inch baking ­pan with cooking spray. 

Prepare the ­crust: Place the graham cracker crumbs in a mixing bowl. Drizzle with the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a ­crust.

Prepare the ­topping: Combine the flour, sugar, spices, and salt in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more oil if ­necessary.

Prepare the apple ­filling: Combine all the ingredients in a bowl, coating all the ­apples.

Assemble: Layer the apples onto the crust and sprinkle with the crumb topping. The topping won’t solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in ­places. Bake for 40 to 45 minutes, until the apples are ­tender.

When the bars are close to being done, start preparing the peanut butter caramel: 

Mix all the ingredients very well with a fork, in a small saucepan. Heat over medium heat for about 3 minutes. The mixture should soften and slide off the fork in ­ribbons.

When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving. You can let them chill in the fridge to cool faster. Slice into bars and ­serve.

Filed Under: Autumn, Christmas, Cookie, Desserts, Pantry Friendly, Recipe, Superbowl, Sweet Stuff, V-tines Day, Winter Tagged With: apple, peanut butter

GET PPK IN YOUR INBOX!

Previous Post: « Eggplant-Potato Moussaka
Next Post: The Best Vegan Mashed Potatoes EVER »

Reader Interactions

Comments

  1. Susan

    March 4, 2021 at 11:36 pm

    Is there any substitute for the brown rice syrup?

    Reply
  2. Winlink

    June 7, 2021 at 2:21 pm

    wonderful recipe, very tasty, but a little tricky

    Reply

Trackbacks

  1. Vegan Apple Peanut Butter Caramel Bars - Apple News says:
    February 8, 2021 at 7:02 am

    […] February is baking season and where I am, nothing is in season, so anything goes! But, I ask you: is there a better treat than sliced apples spread with …View full source […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Zomberoni Pizza Faces! Remember these? 🧟‍♀️ Pepperoni eyes, cashew cheeze sauce, pepper mouth and caper teeth. What’s not to love? Oh right, the fact that they will tear you from limb to limb leaving only a bloody oven mitt in the middle of the kitchen floor. Just search “pizza” on theppk.com to get the recipe.  #veganpizza #veganhalloween
Load More... Follow us

Copyright © 2023 Isa Chandra Moskowitz