You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpkin, pumpkin pie spices, the combination of chocolate and peanut butter, etc. etc. And we kind of were! But we’ve been wanting to elaborate on the nut butter-based caramel trick that we’ve had up our sleeves ever since these colorful Twix bars. This was the perfect opportunity.
The layers in these bars go as follows: a gluten-free and no-bake, chocolate ‘shortbread’ crust, the aforementioned pumpkin peanut butter caramel that’s studded with peanuts, and a neat blanket of chocolate to bring the whole thing together. We are in love.
The combination of flavors is both familiar and surprising in these bars. They taste a little bit like Snickers, both the bar and the ice cream, and are of course similar to Reese’s (or Justin’s!). The pumpkin puree brings that little element of surprise to the table. It contributes both its creamy texture and undeniably autumnal flavor, and really makes this treat stand on its own. We hope you’ll give it a try. Wishing you a great Sunday!
- 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
- 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
- ¾ cup dark dairy-free chocolate chips
- 3 tablespoons peanut butter
- 1 tablespoon coconut oil
- pinch of sea salt
- 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.
- 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.
- 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.
- 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.
I love peanut butter!