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Combine the ingredients 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!