Directions

• Combine the ingredients to make the Cinnamon Apples in a saucepan and place over medium heat.
• Stir and cook for about 5 minutes, or until fragrant and the apples start to become tender.
• Transfer the apples to a bowl and reserve the saucepan for the caramel.
• In that same saucepan (it’s ok if there are some cinnamon sugar bits in the pot), add the maple syrup, SunButter, and coconut cream.
• Place over medium heat and whisk until everything is melted together.
• Continue to whisk occasionally and allow the mixture to bubble. Once bubbling, the caramel should start to thicken. 
• Remove the caramel once it coats the back of a spoon. Pour it into a heat safe dish and transfer the caramel to the refrigerator to chill while we make the blondies.
• Preheat the oven to 350F and grease and line an 8×8 baking sheet with parchment paper. Allow the paper to reach over the sides for easy removal.
• In a mixing bowl, stir together the SunButter, apple sauce, and brown sugar.
• Once combined, stir in the eggs and vanilla.
• Toss in the oat flour, oats, cinnamon, and salt and stir to combine. Then fold in the cinnamon apples.
• Transfer to the baking pan and spread the batter evenly. Bake for 20-25 minutes or until the center is firm to the touch.
• Allow the bars to cool completely before making the frosting. They can be cooled slowly at room temp or sped up in the refrigerator.
• Add the room temperature butter and 1 cup of powdered sugar to a mixing bowl. The butter should be soft enough to mix by hand, but an electric mixer can also be used.
• Once smooth, mix in the additional cup of powdered sugar followed by the vanilla and salt.
• By this time, the caramel should be completely chilled. Spoon half of the caramel into the frosting and mix until smooth.
• Spread the frosting on top of the blondies and then drizzle with the excess caramel. Swirl the caramel into the frosting and top with a few pinches of cinnamon (optional).
• Now slice and enjoy!