Preheat the oven to 350 degrees F (176 degrees C) and line a 9" x 13" pan with a piece of parchment paper (for easy removal of the bars). If you don't have parchment paper, spray the pan with baking spray.

In a large bowl with an electric mixer, blend together the sugar, honey, and coconut oil until well combined.

Add the flour, oats, cinnamon, salt, and baking soda and continue blending until thoroughly combined.

Pat about half of the mixture onto the bottom of the prepared pan.

Set the remaining mixture aside while you prepare the filling.

In another large bowl, mix the apples, vanilla, cinnamon and cornstarch until well combined.

Pour the apple mixture over the crust that you just pat onto the bottom of the pan.

Drizzle on the dulce de leche.

Sprinkle the remaining topping mixture over the top of the dulce de leche and lightly pat it down.

Bake the bars for 25 minutes or until the top is lightly browned.

The bars might appear runny around the edges when you take them out of the oven, but don't worry, they will firm up in the fridge.

Let the bars cool completely and then place in the refrigerator for at least 3 hours to firm up.

Cut the bars into squares and place in an airtight container.

Store the bars in the refrigerator for up to 5 days.