Holiday Spiced Pie Bars

It’s hard to believe it’s almost November. It honestly feels like it should still be March to me. Although, I’m looking forward to the end of the year. I think it’s going to end really well. I’ve got a few final goals for the year to meet, but I’m pleased with how 2021 went for me.

I’m also looking forward to the next year of my life, and the adventures it holds. There’s going to be a return to travel, many fun adventures, and hopefully still some recipes and other healthy musings along the way. If you’re not already signed up for my Newsletter, be sure to do so! I’m ramping that back up ,and will be sending it out monthly.

This recipe is the result of buying coconut condensed milk last holiday season for a cookie I wanted to make. I couldn’t find any in stores, so I ended up buying a case online. So this year, I began playing around with a few things. This is the result.

I will admit, it’s very difficult to not eat an entire pan of these bars in one sitting. They are amazing. And you can make them in Pumpkin OR Apple flavor!

Please do let me know what you think in the comments!

Holiday Spiced Pie Bars

Makes approximately 24 bars.

Ingredients:

• 1 ½ C Unsalted Butter or Ghee, Melted

• 1 ½ C Coconut Sugar

• 2 C Bob’s Red Mill Paleo Flour or All-Purpose Flour

• 2 C Rolled Oats

• 2 tsp Baking Soda

• 1 tsp Salt

• ¾tsp Cinnamon

• ¼ tsp Nutmeg

• 1 C Pumpkin Puree (not pie filling!) OR Unsweetened Apple Sauce

• 2 tsp Pie Spice

• ¼ C Cocnut Sugar

• 1 C Sweetened Condensed Milk (about 1 14 oz. can)

Directions:

Preheat oven to 350ºF.

Line the bottom and sides of a 9x13 baking pan with parchment paper.

In a large bowl combine the Sugar, Flour, Oats, Baking Soda, Salt, Cinnamon and Nutmeg. Add the Butter/Ghee and combine.

Set aside 1 ½ cups of the oat mixture. Add the remaining mixture to the baking pan, pressing down evenly to form a crust on the bottom of the pan. Bake this crust for 10 minutes.

While the crust is in the oven, combine the Pumpkin Puree or Apple Sauce, Pie Spice, and Sugar. Add the Sweentened Condensed Milk and stir well.

Remove the crust from the oven once completed baking. Pour the fruit filling on to the crust, and spread it out evenly. Crumble the remaining 1 ½ cups of the oat mix over the pan.

Bake approximately 35 minutes.

Remove from the oven and cool completely before cutting. Store in refridgerator for up to a week.

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Notes:

• I recommend cooling these in the refrigerator before cutting. If you cut them warm, they’re going to be gooey and messy.

• Store these in the fridge for up to a week. As they warm to room temperature, they will get more gooey as noted above.

• I made a half batch of these in an 8x8” cake pan, and they came out great as well.

• This is the sweetened condensed milk that I used. It’s Coconut milk, and the size of the cans are slightly smaller.

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