• Preheat the oven to 350°F. Grease a 9×13-inch baking ­pan with cooking spray.

Prepare the ­crust:

• Place the graham cracker crumbs in a mixing bowl. Drizzle with the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a ­crust.

Prepare the ­topping:

• Combine the flour, sugar, spices, and salt in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more oil if ­necessary.

Prepare the apple ­filling:

• Combine all the ingredients in a bowl, coating all the ­apples.

Assemble:

• Layer the apples onto the crust and sprinkle with the crumb topping. The topping won’t solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in ­places. Bake for 40 to 45 minutes, until the apples are ­tender.

When the bars are close to being done, start preparing the peanut butter caramel:

• Mix all the ingredients very well with a fork, in a small saucepan. Heat over medium heat for about 3 minutes. The mixture should soften and slide off the fork in ­ribbons.
• When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving. You can let them chill in the fridge to cool faster. Slice into bars and ­serve.