Peanut Butter & Pumpkin Caramel Bars

You’d assume we have been making an attempt to test off as many October-inspired elements as potential with at this time’s recipe: pumpkin, pumpkin pie spices, the mix of chocolate and peanut butter, and so forth. and so forth. And we type of have been! However we’ve been desirous to elaborate on the nut butter-based caramel trick that we’ve had up our sleeves ever since these colourful Twix bars. This was the right alternative.
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 carry the entire thing collectively. We’re in love.




The mix of flavors is each acquainted and stunning in these bars. They style somewhat bit like Snickers, each the bar and the ice cream, and are after all just like Reese’s (or Justin’s!). The pumpkin puree brings that little factor of shock to the desk. It contributes each its creamy texture and undeniably autumnal taste, and actually makes this deal with stand by itself. We hope you’ll give it a strive. Wishing you an awesome Sunday!

Peanut Butter & Pumpkin Caramel Bars

 

Substances

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 easy 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
  • beneficiant pinch of sea salt
  • 1 ½ tablespoons miso paste (elective)
  • 1 teaspoon toasted sesame oil (elective)
  • ¼ cup toasted peanuts

for the chocolate layer

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

Directions

  1. Line a rimmed 8″ x 8″ dish (or a dish of an identical dimension) with parchment paper, extending the perimeters out of the dish for simpler elimination later. In a medium saucepan, soften the coconut butter, whisking it till easy. Flip off the warmth, add the pumpkin puree and maple syrup, combine to mix. Add the salt, coconut flour, and cacao, combine till easy. Press the combination into the parchment-lined dish, utilizing the flat backside of a measuring cup and/or your fingers, to type a good crust layer.
to make the pumpkin peanut butter caramel
  1. In a meals processor, mix the peanut butter, pumpkin puree, coconut oil, maple syrup, cinnamon, nutmeg, salt, miso and sesame oil, if utilizing. Course of till easy. Style for salt and alter if wanted. Switch the caramel to the dish with the crust and unfold it into a good layer. Sprinkle the peanuts over the caramel and flippantly press them in with the again of a spoon. Place the dish within the freezer for 30-40 minutes, letting the caramel set.
to make the chocolate layer and assemble
  1. Soften the chocolate chips in a heat-proof bowl/saucepan on a double boiler or over very low warmth, mixing consistently. Add the peanut butter, coconut oil and salt, combine till easy. Unfold the chocolate over the caramel layer. The chocolate would possibly harden instantly if you pour it over the chilled caramel, so work rapidly, spreading it in a good layer. Place the dish within the freezer for at the least an hour, letting all of the layers set utterly.
  2. Carry the bar out of the baking dish onto a slicing board, utilizing the prolonged edges of the parchment. Minimize it in half lengthwise and widthwise, then in half once more, till you find yourself with 16 sq. bars. Preserve the bars refrigerated and luxuriate in straight out of the fridge (they are going to soften at room temperature). The bars additionally freeze nicely in an air-tight container.

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