Apple Oatmeal Bars
These fall-inspired bars are super versatile. You can serve them plain, straight from the pan, as an everyday treat. Serve them warm, topped with Honey Caramel Sauce (see recipe) and a scoop of vanilla ice cream or a dollop of whipped cream for an elegant, flavorful, and comforting Yom Tov or Shabbos dessert.
1 cup oil
½ cup unsweetend applesauce (one individual cup)
1 cup brown sugar
¼ cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 ½ cups flour
2 ½ cups old-fashioned oatmeal (not quick oats)
2 Granny Smith apples, peeled and sliced
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Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
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In the bowl of an electric mixer on medium speed, beat together oil, applesauce, brown sugar, sugar, and eggs until combined and creamy.
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Adds vanilla, baking soda, salt, and cinnamon and beat to combine.
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Turn mixer to low and add flour and oatmeal. Turn off mixer and stir in the apples by hand (gently, so they don’t get broken up).
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Spread the mixture on the prepared cookie sheet until it’s fully covered, then smooth the top. Bake for 20-22 minutes, until the top is set.
Yield: 2 dozen squares
PLAN AHEAD: Store for a few days in the fridge, longer than that in the freezer.
Honey Caramel Sauce
This sauce will be liquid while hot. As it cools, it will firm up a lot. If you prefer a thinner, liquidy sauce, heat it until the sauce is liquid again.
This sauce is great served atop the Apple Oatmeal Bars, but it’s incredibly delicious and great on all kinds of desserts! Drizzle it over a Bundt cake, brownies, ice cream, or sorbet for a fall-inspired treat.
1 stick (½ cup) margarine
1 cup brown sugar
¼ cup honey
¼ cup non-dairy whipped topping
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon kosher salt
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Melt margarine in a small pot.
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Add brown sugar and honey and whisk until combined. Add pareve whip and whisk until smooth. Simmer on medium flame for about 3-5 minutes, until sauce starts to bubble.
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Remove from heat and stir in cinnamon, vanilla, and salt.
Yield: about 1 ½ cups