Thanksgiving Caramel Apple Pie Trifles

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Yield: 4-5 half pint jars 1x

Ingredients

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1 batch Almond Butter Blondies (with chocolate chips removed and 1/4 teaspoon cinnamon added)
1 batch of Apple Cider Caramel
1 batch of coconut whipped cream
1 batch of Cinnamon Candied Pecans(optional or use chopped nuts)
2–3 tablespoons Tin Star Ghee
3 apples, cored and diced (I used pink lady)
3 tablespoons maple sugar or coconut sugar
2 tablespoon maple syrup
1/4–1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of salt

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Instructions

Make blondies, caramel, whipped cream and candied pecans. All of these things can be made ahead of time and stored in an airtight container so assembling them the day of Thanksgiving is easy.
Place a large saute pan or cast iron skillet over medium heat. Add ghee and diced apples. Once apples begin to soften, about 5 minutes, add sugar, syrup, cinnamon and nutmeg and toss to coat. Cook for another 5 minutes and before they are done cooking, add a pinch of salt to cut some of the sweetness. Let cool for 5 minutes.
Now layer the jars:* cut the almond butter blondies into small bite size squares and scatter across the bottom, then layer with apples, chopped candied pecans, and whipped cream. Continue until jar is full. Continue with other jars then serve immediately.

Notes

*Be sure to assemble these right before you serve them because the blondies will get soggy if they just sit for days.
**The prep time includes making the almond butter blondies, caramel, whipped cream and candied pecans all ahead of time. It may not actually take this long especially if you are making them at the same time, but I lengthened it out just in case so you wouldn’t be surprised when making this.

Find it online: https://paleomg.com/thanksgiving-caramel-apple-pie-trifles/