Finishing up Halloween-inspired recipes are these delicious, sweet and salty Pumpkin “Snickers” Bars.
These are the perfect treats to indulge in during the Halloween weekend – and are sweet enough that your kids will love them, too!
Each is made using a simple, gluten-free base and are topped with a delicious date caramel. They also contain pecans for an authentic Autumn feel.
Will you be making your own Halloween candy this year?
Let me know, fellow witches!
Pumpkin Snickers Bars
- Creates 6-8 bars:
- For the base (see caption for alternative, Paleo-friendly / oat-free base):
- 1 cup ground almonds
- 2 tbsp pumpkin puree
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch salt
- Optional: pumpkin pie spice, to taste
- 2/3 cup toastes pecans, chopped
- For the caramel layer:
- 1 cup Medjool dates, pitted
- 4 tbsp cashew butter
- 2-4 tbsp maple syrup (to taste)
- 2-4 tbsp coconut milk
- Flaky sea salt, to taste
- Pumpkin pie spice, to taste (I added 1 tsp)
- For the coating –
- 150g dark chocolate, finely chopped
- 1 tbsp coconut oil
- Start by making your base. Stir together all ingredients until combined. Press the mixture into the base of a lined loaf tin. If the mixture is too sticky, add a touch more ground almonds. If it’s too dry, a touch more pumpkin will do! Scatter over some of the toasted pecans, then set aside.
- In the meantime, make the caramel. Place the medjool dates and peanut butter into a food processor and blitz until almost smooth, adding splashes of coconut milk as you go to loosen. Add in the maple syrup – to taste – and blitz until completely smooth, but still thick and caramel-like in texture. Add flaky sea salt and pumpkin pie spice, to taste.
- Spoon over each of your bases, then place in the freezer for a few hours.
- Now, melt your chocolate in a bain marie with the coconut oil. Stir until smooth, then remove from the heat.
- Take your bars out of the freezer, then carefully cut into slices (they can be fragile, so go carefully!). Dunk each one into the melted chocolate. Set on baking paper to try. Allow to stand at room temperature for 15 minutes or so before eating, or store in the fridge until ready to eat.