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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 below) and a scoop of vanilla ice cream or a dollop of whipped cream for an elegant, flavorful, and comforting Yom Tov or Shabbos dessert.
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Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. Plan Ahead: Store for a few days in the fridge, longer than that in the freezer.
In the bowl of an electric mixer on medium speed, beat together oil, applesauce, brown sugar, sugar, and eggs until combined and creamy.
Add vanilla, baking soda, salt, and cinnamon and beat to combine.
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).
Spread the mixture over the prepared cookie sheet until it’s fully covered, then smooth the top. Bake for 20-22 minutes, until the top is set.
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Plan Ahead: Store for a few days in the fridge, longer than that in the freezer.
- 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
Melt margarine in a small pot.
Add brown sugar and honey and whisk until combined. Add parve whip and whisk until smooth. Simmer on medium flame for about 3-5 minutes, until sauce starts to bubble.
Remove from heat and stir in cinnamon, vanilla and salt.
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.
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Thanks for visiting! Enjoy these delicious treats – I know you’ll find them to give you a sweet new year!
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