Part 121 (1/2)

Variation: Chocolate-Hazelnut-Espresso: Whisk 1 tablespoon of instant espresso powder into the liquid ingredients before adding the dry ingredients.

APPLE-PEANUT b.u.t.tER-CARAMEL BARS.

MAKES 12 BARS.

TIME : 1 HOUR 15 MINUTES, PLUS COOLING TIME.

These bars were created one autumn night when we were sitting around with our friend Paula, thinking about apples and peanut b.u.t.ter. Everyone loves peanut b.u.t.ter on apples, so why aren't there any treats dedicated to this combination? Could all the world's problems be solved if only we would take hold of our innermost desires? To the kitchen we went. The result is this bar; an apple pie filling inside a graham cracker crust, with a crumb topping and ribbons of luscious peanut b.u.t.ter caramel.

If you can't find vegan graham crackers, vegan vanilla cookies make a good subst.i.tution.

Crust: 3 cups graham cracker crumbs

cup canola oil or 5 tablespoons nonhydron- genated vegan margarine, melted and cooled

3 tablespoons plain soy milk

1 teaspoon vanilla extract

Crumb topping: cup all-purpose flour

3 tablespoons sugar

2-3 tablespoons canola oil

Pinch each of ground cinnamon, ginger, and allspice

Apple filling: 3 pounds Granny Smith apples (about 6), cored and sliced thinly (peeling is optional)

1 tablespoon canola oil

cup sugar

3 tablespoons all-purpose flour

1 tablespoon water

Pinch each of ground cinnamon, ginger, and allspice

Peanut b.u.t.ter caramel: cup chunky peanut b.u.t.ter (the no-stir kind, not the kind that separates)