Peanut Butter & Pumpkin Caramel Bars

for the crust

• ½ cup coconut butter/manna (not oil)
• ¾ cup pumpkin puree (about half a can)
• ¼ cup maple syrup
• pinch of sea salt
• ½ cup coconut flour
• ¼ cup cacao powder
  
  

for the pumpkin peanut butter caramel

• ¾ cup smooth peanut butter
• ¾ cup pumpkin puree (about half a can)
• ¼ cup melted coconut oil
• ¼ cup maple syrup
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• generous pinch of sea salt
• 1 ½ tablespoons miso paste (optional)
• 1 teaspoon toasted sesame oil (optional)
• ¼ cup toasted peanuts
  
  

for the chocolate layer

• ¾ cup dark dairy-free chocolate chips
• 3 tablespoons peanut butter
• 1 tablespoon coconut oil
• pinch of sea salt

to make the crust

1. Line a rimmed 8" x 8" dish (or a dish of a similar size) with parchment paper, extending the edges out of the dish for easier removal later. In a medium saucepan, melt the coconut butter, whisking it until smooth. Turn off the heat, add the pumpkin puree and maple syrup, mix to combine. Add the salt, coconut flour, and cacao, mix until smooth. Press the mixture into the parchment-lined dish, using the flat bottom of a measuring cup and/or your fingers, to form an even crust layer.
   
   

to make the pumpkin peanut butter caramel

1. In a food processor, combine the peanut butter, pumpkin puree, coconut oil, maple syrup, cinnamon, nutmeg, salt, miso and sesame oil, if using. Process until smooth. Taste for salt and adjust if needed. Transfer the caramel to the dish with the crust and spread it into an even layer. Sprinkle the peanuts over the caramel and lightly press them in with the back of a spoon. Place the dish in the freezer for 30-40 minutes, letting the caramel set.
   
   

to make the chocolate layer and assemble

1. Melt the chocolate chips in a heat-proof bowl/saucepan on a double boiler or over very low heat, mixing constantly. Add the peanut butter, coconut oil and salt, mix until smooth. Spread the chocolate over the caramel layer. The chocolate might harden right away when you pour it over the chilled caramel, so work quickly, spreading it in an even layer. Place the dish in the freezer for at least an hour, letting all the layers set completely.
2. Lift the bar out of the baking dish onto a cutting board, using the extended edges of the parchment. Cut it in half lengthwise and widthwise, then in half again, until you end up with 16 square bars. Keep the bars refrigerated and enjoy straight out of the refrigerator (they will melt at room temperature). The bars also freeze well in an air-tight container.