Pumpkin “Snickers” Bars

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 oat base and are topped with a delicious date and peanut caramel. They also contain roasted, salted peanuts for that sweet and salty taste that so many of you love!

However, if you prefer an oat-free base, you can use this recipe instead! 1/3 cup peanut butter, 2 1/4 tbsp pumpkin puree, 2 tbsp maple syrup, 2.5 tbsp coconut flour, 1 tbsp melted coconut oil, 1 tsp vanilla, pinch salt.

Will you be making your own Halloween candy this year?

Let me know, fellow witches!

Sam x

Pumpkin Snickers Bars


  • Creates 6-8 bars:
  • For the base (see caption for alternative, Paleo-friendly / oat-free base):
  • 1 cup oats, ground to a flour
  • 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 roasted, salted peanuts, chopped
  • For the caramel layer:
  • 1 cup Medjool dates, pitted
  • 4 tbsp peanut butter (I used Meridian)
  • 2-3 tbsp maple syrup (to taste)
  • 2-4 tbsp coconut milk
  • Flaky sea salt, to taste
  • For the coating –
  • 150g dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • Method:
  1. Start by making your base. Stir together all ingredients until combined. Press the mixture into the base of individual chocolate moulds (I used rectangular moulds) OR a lined loaf tin. If the mixture is too sticky, add a few more oats. If it’s too dry, a touch more pumpkin will do! Scatter over some of the salted peanuts, then set aside.
  2. 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, to taste.
  3. Spoon over each of your bases, then place in the freezer for a few hours.
  4. Now, melt your chocolate in a bain marie with the coconut oil. Stir until smooth, then remove from the heat.
  5. Take your bars out of the freezer, then 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.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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