Pretty Delicious Life

Instructions, adapted and adjusted from original recipe, Sally's Baking Addiction Salted Caramel Apple Pie Bars
1 If you are using the Salted Caramel sauce in this recipe, start at step 9 and then come back to the beginning when complete.
2 Pre-heat oven to 300F and line an 8x8 baking dish with parchment paper leaving an overhang on at least 2 sides.
3 Make the crust. Stir the melted butter, granulated monk fruit, vanilla, and salt together in a medium bowl. Add the flour and continue to mix until fully combined. Press the shortbread mixture evenly into the pan and bake for 15 minutes while you prepare the filling + streusel topping.
4 Make the apple pie filling. Peel and slice your apples using a mandolin or pairing knife. Combine sliced apples, almond flour, monk fruit sweetener, cinnamon and nutmeg together in a medium bowl, folding all ingredients in with a silicone spatula until apples are fully coated.
5 Make the streusel topping. Whisk the oats, coconut sugar, cinnamon and almost flour together in a medium bowl until fully combined. Using a fork, cut in 1/4 cup of coconut oil (make sure it hasn't fully melted). Streusel topping should start to have a crumby texture. Continue to mix with a fork until all ingredients are fully incorporated, but streusel is still crumbly. Place in fridge for ten minutes to set.
6 Remove the shortbread crust from the oven and turn the heat up to 350F. Evenly layer the apple pie filling overtop of the shortbread crust, ensuring you layer tightly and press down gently as you fill.
7 Sprinkle apple layer with streusel topping and bake 30-35 minutes or until golden brown.
8 Allow to cool for 20 minutes before serving, though I personally think these apple pie bars are super tasty the next day after being chilled in the fridge.
9 Make the Salted Caramel Sauce.
10 In a medium sauce pot over high heat, whisk together coconut milk, sea salt and coconut sugar until fully combined. Bring the mixture to a boil, but be mindful as it can boil over VERY quickly!
11 Whisk continuously while sauce boils and then immediately turn the heat down to a simmer, keeping an eye on your sauce and whisking occasionally to fully incorporate any brown bits of caramel that are forming on top. 
12 You need patience for this once, as it will likely take close to 40 minutes for the sauce to be complete. Transfer to a mason jar and store in the fridge until you are ready to use.