Raise the Bar With These Paleo Caramel Apple Pie Bars

Paleo Caramel Apple Pie Bars

Paleo Caramel Apple Pie Bars

So remember when I accidentally discovered caramel last week while making the frosting for the Paleo German Chocolate Cupcakes? Well these Paleo Caramel Apple Pie Bars are what happens when you accidentally discover caramel. That and I have about 3 recipes I’m working on, all drenched in caramel. I love caramel, do you? I hadn’t realized how much I missed it until now. One of my readers suggested I make an apple pie, so I took that idea, along with my caramel recipe and got to work. Voila! I just like saying voila. I say it in a high pitched voice in my head. It makes me feel fancy. Like I’m a real chef. Speaking of real chef’s guess what I did last week? I went into Williams-Sonoma. I don’t normally like to do that sort of thing because when I see expensive kitchen gadgets it makes my dream kitchen seem so far away and my current kitchen seem that much worse. But I had to go in to visit “My Precious.” What’s “My Precious” you ask? Well it’s sure not some ring that I have to go throw in the pits of Mordor. It’s more like, remember in Wayne’s World when he goes into the guitar store to visit his white Fender Stratocaster and says, “You will be mine, oh yes, you will be mine.” Well that’s how I feel about “My Precious.” “My Precious” is a Copper Kitchen Aid Stand Mixer and it’s only $899.99. That’s all. But did you see it, it’s COPPER! COPPER! You know how all I want is my big French Julia Child kitchen lined with copper pots, pans and appliances. So I went in to say hello, pet it, and whisper sweet nothings in it’s ear. Then I left deflated and with low self-esteem. Then I thought of Paleo Caramel Apple Pie Bars and all was right in the Shire again.

So how was your Fourth of July!? What did you guys do with all your days off? I bought a bow tie for my cat, watched the entire first and only season of Terra Nova, went for a run, went out to brunch, had a conversation about why they are called antacids vs. anti-acids, watched This is 40, made my American flag fruit tray, ate ribs, drank wine and skinny margaritas. It was fabulous. Life is almost good enough to eat. You know what else is good enough to eat? These Paleo Caramel Apple Pie Bars.

Apple Pie Bar 2

    Caramel Topping
    Ingredients:
    1/2 cup grass-fed butter (or ghee)
    1 cup coconut palm sugar
    1/2 cup canned coconut milk, full fat (room temp.)
    3 cage-fee egg yolks
    few pinches of sea salt

    Directions:
    1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.

    2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.

    3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell.

    4. Set aside 1/2 a cup of caramel to drizzle on top of your Paleo Apple Pie bars.

    Paleo Apple Pie Bars
    *Makes 9 bars

    Ingredients:
    2 cups thinly sliced apples, peeled and cored (4-5 apples)
    1 & 1/2 cups blanched almond flour (sifted)
    3/4 cups coconut flour
    2 tablespoons coconut palm sugar
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1/2 cup cold grass-fed butter (or ghee)
    3 cage-free egg yolks
    1/4 cup canned coconut milk, full fat (room temp.)
    1 teaspoon apple cider vinegar
    1 teaspoon vanilla
    1 egg white
    1 tablespoon water

    Directions:
    1. Pre-heat oven to 350. Then grease an 8×8 glass pan. Now peel, core and cut your apples into thin slices.

    2. After you have set aside 1/2 cup of caramel, take a medium sized bowl and mix the sliced apples into the remaining caramel and set aside.

    3. In a large bowl use a fork to mix together your dry ingredients, almond flour, coconut flour, coconut palm sugar, baking soda, cinnamon, nutmeg and salt. Now cut your cold butter into small squares and mix into the dry ingredients using a hand mixer or whisk until pea sized balls start to form. Then set aside.

    4. In a small bowl combine the 3 eggs yolks, coconut milk, apple cider vinegar, and vanilla. Make a crater in the center of the dry mix and pour the egg mixture into the center. Now stir the dry mix into the wet until combined, at this point you’ll have little dough balls. Divide the dough in half and separate it into two sections. Take one half and press evenly into the bottom of your greased 8×8 glass pan.

    5. Take the caramel soaked apples and place evenly over the pressed dough at the bottom of the pan. Now use the other half of the dough and pat evenly over the sliced apples until completely covered. Using a small bowl or cup make an egg wash using the egg white and tablespoon of water, use a basting brush to brush the egg wash on top of the dough. Bake for 40-45 minutes or until the top is golden brown and you hear the apples sizzling.

    6. Let cool and then slice into squares. Drizzle the 1/2 cup of remaining caramel over the top and enjoy.

    Notes:
    For the apples I used a variety, I read somewhere that the best apple pies are made out of mixed apple types instead of just one. I used Granny Smith, Fuji, Gala, and Golden. I used about 5 apples total.

Apple Pie Bar 1

When I was making the caramel I made Brad try it because it tasted ridiculously good. He liked it a lot, he even exclaimed, “Yum!” after he tried it. Before I put the bars in the oven he came over to see what I was doing and said, “I want some of that.” Then went back to watching TV. That’s a good sign right? After the bars were done I served him a piping hot Paleo Caramel Apple Pie Bar drenched in caramel. He ate the whole thing and then in his, “It’s good, but…” voice said, “It’s good but…it’s too hot.” I guess I got too excited because they looked and smelled so good, so I didn’t exactly let them cool properly and I thought they tasted so good that I desperately needed a second opinion so…I also got excited because they, “didn’t taste too Paleo.” Score. So in the honor of the Fourth of July I present to you these Paleo Caramel Apple Pie Bars, because what’s more American than Apple Pie?! Go make these bars, seriously, they’re insane. You know I don’t like anything that’s not chocolate (#fact) and I LOVED these bars. This caramel discovery is a game changer. So the real question now is do I make another caramel treat next week or make a real food dish? But I don’t even like real food! Here I go, getting an attitude. Maybe we need to put it to another Facebook vote? Or maybe it’s my blog so I do what I want? I guess you’ll have to wait until the next episode to find out. It’s like LOST but it actually makes sense.

Apple Pie Bar

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37 responses to “Raise the Bar With These Paleo Caramel Apple Pie Bars

  1. OMG. We’re having a girl’s wine/app night with all the girls from my Crossfit gym next week and I’ve been looking for a tasty dessert to bring that is paleo friendly and delicious. Found it! You are a paleo-culinary genius who always quotes the best movies!

  2. I have several paleo friends and it can be hard to make desserts for them (especially when I’m trying to please a vegan and GF crowd as well!) These look amazing! Thanks for sharing :)

    • I know, gluten-free, vegan, and Paleo desserts can be so challenging. I think that’s why I like making them so much! :) I’m glad you like what you see and I defiantly think you should try one of these recipes to share with your friends! :)

  3. This looks delicious, but I have an egg allergy. For whole eggs, I substitute some hydrated/gelled chia seeds. What would I substitute for the separate components (whites and yolk)?

    • Oh what a great idea to use chia seeds. I would recommend trying applesauce, maybe 1/4 cup or so? I heard that works sometimes as a sub for eggs. As for the caramel the flavor and consistency should still be pretty good without the egg. Please let me know how it turns out, I would love to have an alternative for readers with egg allergies. Thanks! :)

  4. Just made this but it appears that the mixture split & is not of pouring consistency?!! I have caramel goop & butter in the pan. Plus it’s not as deep brown like yours. Please help?

    • Is this for the caramel? Did you add the ingredients in the correct order? I’ve made 3 batches of it so far without a hitch, so I’m not sure what could be going on? Did you double check the measurements as well?

  5. I want to try this recipe in the worst way (and all of your others!), but I have a tree nut allergy. Is there any good sub for almond flour in recipes like this?

    • Hi Kristin, you could try all coconut flour but I find it tends to make recipes spongy. Also if you aren’t strict Paleo you could try maybe a general gluten-free flour, you can find those online or at most health stores. Sorry to hear you can’t have almond flour. :( I would say macadamia but they are from a tree as well I believe.

  6. This recipe was so amazing that I had to make my husband take the left overs to work with him the next day otherwise this would have been my only food source for the next 2 days. I experienced the same problem as Georgina in my caramel sauce broke (but was still more than delicious).

    • Hey Carrie! I’m SO glad you enjoyed! So weird about the caramel because I just made it again this weekend for the lava cake with no problems. I made sure to follow my recipe to be sure I wasn’t missing something and it came out great. I have no idea what could be going on!?! I omitted the arrowroot powder because I found that it thickens well on it’s own as it cools. Maybe try that? It could also be that the butter and sugar aren’t getting mixed together enough as well in the first step? I hope you try it again, it’s MY FAVORITE caramel in the world now and I plan on making tons more caramel recipes! :)

  7. Can I just say, WOW, just wow!! You make Paleo desserts with attitude! I love it. So glad you shared and keep on cooking. :)

  8. I just found this recipe and it’s just what I need. I’ve been put on a sugar/gluten free diet because of auto immune issues. I don’t do a lot of sweets, but am making dessert for my daughter who is having company Sunday. One of the things I’m making is apple pie squares, and I think I’ll make these so my daughters and I can have a treat as well. One of them is watching her sugar and the other is following the THM diet. Instead of the coconut palm sugar I l will use xylitol and maybe a little NuNaturals.

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  10. I am new to your site (found you through Paleomg) and I am so thankful for your blog! I made these last night and they were amazing! A hit with the whole family. With your caramel sauce you’ve opened a brand new world to me! I’ll blame you if I get fat ;). Thank you for sharing your talent, you’ve made this paleo gal very happy!

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    • Yes you could, the only drawback would be it’s not going to have a buttery/cookie dough flavor. I would recommend ghee first as an alternative to butter in this recipe. :)

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