I expected it to be like a blondie, but it was really more of a very thin cake flavored with cinnamon and all spice, and flecked with tender apple bits and pecans. The topping is called a glaze, but mine became more of a caramel (which I'm totally okay with).
I used palm sugar in place of all of the sugar, and agave in place of the corn syrup in the topping. Palm sugar has a very low glycemic index, so it is a great substitute for cane sugar, and is something I feel okay about my son eating. It is also a lot easier to put in a recipe than agave which requires all kinds of tinkering since it is a liquid. It was so delicious in the topping, I'm going to try making caramels with the combo I used. I think they'll work beautifully. I should also mention: I halved the recipe and baked it in an 8x8 square pan and I omitted the raisins.
Thanks to Karen for hosting this week. The recipe for the bars can be found on her blog. Be sure to take a look at the TWD blogroll for more applesauce spice bars.
On another note, fellow SMS baker Katie of Katiecakes is holding a giveaway for a beautiful cookbook. Head on over to her blog to enter!