Caramel Apple Pecan Bars – Paleo/GF/DF/SF

Caramel Apple Bars 3_TheHealthyGFLife


**Update: Congratulations goes to Matt M. for winning the chestnut flour!!!  Thanks again to all who entered!**


Day 5 of Chestnut Flour Week!! Well, the week has come to an end, but I’ve saved the best for last! Are you ready for Caramel Apple Pecan Bars?! I hope so! Because these things are so decadent – so mouth-watering – you’ll need to make a batch ASAP!


Caramel Apple Bars 4_TheHealthyGFLife


When the air turns chilly and the leaves start changing color, we head into my favorite time of year. Fall! For me, there’s nothing better than warm, Fall days and crisp, cool mornings to inspire heart-warming, tummy filling flavors in my kitchen. Flavors like caramel apples! Yippee!

But let’s be honest. Creating the perfect consistency caramel sauce that sticks well to apples…not too thick, not too thin…is especially hard when you’re not using the perfect caramel ingredient – cane sugar. But by combining these wonderful Fall flavors into a moist, decadent bar instead, you get all that caramel-y apple-y deliciousness without the headache. And the stomachache. And the toothache.


Caramel Apple Bars 6_TheHealthyGFLife


And once again, I’m using one of my favorite new ingredients – chestnut flour! The addition of chestnut flour gives the apple cake a wonderful, rich flavor and perfect texture. You will never know these bars are gluten-free, let alone grain-free and refined-sugar free…and best of all, neither will your holiday guests! I’m using chestnut flour from RC Farms here in Oregon, but my baking partner for the week, Brittany Angell from Real Sustenance has been using flour from (See her recipe today for Banana Caramel French Toast Muffins!!) Be sure to enter below in the Rafflecopter widget for a chance to win a 5-lb bag of chestnut flour from RC Farms, so you can try all 10 of the recipes Brittany and I have posted this week!! I’ll announce the winner later tonight. 


Caramel Apple Bars 1_TheHealthyGFLife


These bars are unbelievably good and had even our non-GF and non-paleo friends begging for more! Be warned…they disappear in record time, so be sure to save a few for yourself!  I’ll be making another batch right before Thanksgiving. They’ll be the perfect ending to our paleo dinner! 



P.S. – Be sure to see all of my chestnut flour recipes from this week (and read the posts for tips and substitution info) :

Maple Pumpkin Blondies

5-Spice Pumpkin Dinner Rolls

Pumpkin Snickerdoodles

Cinnamon Swirl Butternut Squash Mini Loaves



a Rafflecopter giveaway


Caramel Apple Bars 5_TheHealthyGFLife


**Note: For answers to frequently asked questions, including substitutions, please see my FAQ page.**

Caramel Apple Pecan Bars
Yields 16
gluten free, grain free, dairy free, sugar free, soy free, paleo
Write a review
Dry Ingredients
  1. 3/4 C Chesnut Flour (I use RC Farms or
  2. 1 C Almond Flour (Honeyville or
  3. 1/3 C Arrowroot Starch
  4. 1/4 tsp sea salt
  5. 1 tsp baking powder
  6. 1 tsp cinnamon
Wet Ingredients
  1. 1 egg (or 1 TBSP flax meal mixed w/3 TBSP hot water - let sit 5 min. to gel)
  2. 1/4 C pure grade B maple syrup
  3. 1 tsp pure vanilla extract
  4. 1/4 C water
  5. 1/4 C coconut oil, melted
Add in
  1. 1 1/2 C peeled, cored & diced, Granny Smith apples
  1. 1 C coarsely chopped pecans
  2. 2 TBSP organic palm shortening
  3. 3/4 C pure grade B maple syrup
  4. 2 TBSP coconut milk
  5. 1/4 C coconut palm sugar
  1. 1) Preheat oven to 375-degrees. Line an 8x8 glass baking dish with parchment paper. Grease the paper lightly.
  2. 2) In a medium bowl, combine dry ingredients.
  3. 3) In the bowl of a stand mixer, combine wet ingredients. Mix well.
  4. 4) With the mixer on low, slowly add the dry ingredients to the wet mixture until fully combined.
  5. 5) Stir in chopped apples. Spoon batter into prepared baking dish, smoothing the top evenly.
  6. 6) Bake 30 minutes (or 35-39 if using flax gel instead of an egg) or until top is golden brown and the center springs back when touched.
  7. 7) While the apple bars are baking, prepare the topping. In a small saucepan over medium heat, combine topping ingredients. Heat until it comes to a simmer. Continue to simmer, stirring occasionally, until thickened, 8-10 minutes. Remove from heat.
  8. 8) When the apple bars are done, remove from the oven and evenly spread the caramel topping over the bars. Place back in the oven for 5-6 minutes until topping is bubbly.
  9. 9) Cool bars in the baking dish for 1 hour on a wire rack. Cut the bars into 16 squares. Cover and refrigerate for 1 hour or until completely cooled. Remove bars from the fridge and baking dish and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days.
  1. These bars were gone so quickly, I didn't get a chance to freeze any! But I think they should freeze well, in an airtight container, with wax paper between layers, for up to 3 months.
The Healthy GF Life


  1. yum. Can’t wait to try.

  2. Leftover mash potatoes & turnip…mix together & make patties! Love it!

  3. Favorite Thanksgiving dish? Cranberry cobbler and/or the rolls!

  4. Looks decadent! I recently bought some chestnut flour and have loved the results in our zucchini pancakes!

  5. Most excited for some local green beans and either roasted brussel sprouts or greens!

  6. I’m going to make paleo stuffing, and I’m excited to try:)

  7. I am most excited for Brussels sprouts and bacon!

  8. I’m most excited to try out some new paleo recipes! Going to attempt stuffing this year!

  9. My favorite dishes are always the turkey, roast potatoes, pumpkin pie… from your recipes i would love to try Cinnamon Swirl Butternut Squash Mini Loaves.

  10. I’m probably most excited to try this caramel apple bar recipe! So creative!

  11. Well now I am most excited about the possibility of making these for my Thanksgiving dessert table!! My momma (your biggest fan, well I think we tie 😉 would LOVE this and she is coming to my house this year so…totally inspired!

  12. Would love to try making these.

  13. looking forward to sweet potatoes!

  14. As always, I’m most excited about desserts! Really anything sweet in general, so like sweet breads, pies, cookies, and cake!!!

  15. If I can’t get my hands on chestnut flour would almond flour work??


  1. […] week! I had such a blast creating them and posting them daily along with my  friend  Tammy from The Healthy Gluten Free Life! Today I have for you French Toast Muffins AND a Chestnut flour […]

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