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To make these no-bake chocolate peanut butter pumpkin bars, you need simple ingredients. Each one plays a key role in the flavor and texture of the bars. Here’s what you’ll need: - 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup coconut oil, melted - 1/3 cup pure maple syrup - 1/2 cup pumpkin puree (not pumpkin pie filling) - 1/4 cup creamy peanut butter - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon pure vanilla extract - 1/2 cup dark chocolate chips (dairy-free if preferred) - 1/2 cup chopped pecans or walnuts (optional but recommended for texture) These ingredients blend to create a dessert that is rich and satisfying. Almond flour gives a nutty base, while rolled oats add chewiness. Coconut oil helps bind the crust and adds a light flavor. Pure maple syrup sweetens the mix naturally. Pumpkin puree brings moisture and a lovely fall taste. Creamy peanut butter adds richness and pairs well with the chocolate. The spices, cinnamon and nutmeg, enhance the fall vibe in each bite. Finally, dark chocolate chips melt into a delicious topping. Nuts add crunch and depth, though they are optional. Gather these ingredients to create a treat that is easy and delightful. You will love how they come together without any baking. - In a medium bowl, mix 1 cup of almond flour and 1/2 cup of rolled oats. - In a small bowl, whisk 1/4 cup of melted coconut oil, 1/3 cup of maple syrup, and 1/4 teaspoon of vanilla extract. - Pour the wet mixture into the dry ingredients. Stir until no dry bits remain. - Press the mixture into the bottom of an 8x8 inch baking dish. Use a measuring cup to smooth it out. - In another bowl, mix 1/2 cup of pumpkin puree, 1/4 cup of peanut butter, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. - Stir until smooth and creamy. - In a microwave-safe bowl, add 1/2 cup of dark chocolate chips. Heat in 30-second intervals, stirring until smooth. - Drizzle the melted chocolate over the pumpkin layer. Swirl it with a toothpick for a marbled look. - If using, sprinkle 1/2 cup of chopped pecans or walnuts on top for added crunch. - Refrigerate the bars for at least 2 hours until set. - Lift the bars out using the parchment paper. Cut into squares and enjoy! Mixing well is key for smooth bars. When you combine the dry and wet ingredients, make sure nothing remains dry. If you skip this step, your bars may crumble. When melting chocolate, do it slowly. Heat it in short bursts. Stir often to avoid burning. Chocolate can burn quickly, so watch it closely. You can add extra spices for more depth. Consider using ginger or cloves for warmth. These spices boost the pumpkin flavor. For garnishes, try a sprinkle of sea salt. It contrasts well with the sweet chocolate. Chopped nuts can also add a nice crunch on top. Serve these bars on a pretty platter. For gatherings, cut them into small squares. Dust with cocoa powder for a fancy touch. A sprinkle of cinnamon adds warmth and charm. These small details make your dessert look inviting. {{image_4}} You can easily modify this recipe to fit your needs. For gluten-free bars, use certified gluten-free oats. Almond flour is already gluten-free, but check your brands to be sure. If you want vegan options, swap the honey for maple syrup. You can also use dairy-free chocolate chips to keep it plant-based. Feel free to get creative with nut butters. You can use almond butter, cashew butter, or even sunflower seed butter if you want a nut-free option. For toppings, try adding shredded coconut, chocolate shavings, or even crushed pretzels for a salty crunch. Swapping toppings can change the whole vibe of the bars. These bars are great for adding seasonal flavors. Consider adding a dash of pumpkin spice or even some ginger for a fall twist. You can also mix in some dried cranberries or chopped apples for a fruity kick. Using fresh ingredients keeps your bars exciting and tasty all year round. To keep your no-bake chocolate peanut butter pumpkin bars fresh, store them in an airtight container. This helps keep them moist and tasty. I recommend putting a piece of parchment paper between layers. It stops sticking and makes serving easier. Place the container in the fridge. Keeping them cool helps maintain their texture. If you want to store these bars for longer, freezing works great. First, cut the bars into squares. Wrap each square in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. Make sure to squeeze out any air. To thaw, take out the bars and leave them in the fridge for a few hours before serving. They will taste just as good! In the fridge, these bars last about one week. If you freeze them, they can last up to three months. Always check for any signs of spoilage before eating. Enjoy them fresh for the best flavor! Yes, you can! Here are some great alternatives for almond flour: - Coconut flour: Use less, about 1/4 cup for every cup of almond flour. - Oat flour: This works well; use it in equal amounts. - All-purpose flour: Use the same amount, but it will not be gluten-free. Each option gives a unique taste and texture. Experiment to find your favorite! Making these bars vegan is simple! Here are a few tips for vegan substitutions: - Use maple syrup: This is already vegan, so keep it! - Substitute coconut oil: Use a plant-based butter or another oil like canola. - Replace chocolate chips: Choose dairy-free chocolate chips for a vegan option. These swaps keep your bars tasty and plant-based! If you can’t find pumpkin puree, here are some options: - Sweet potato puree: Cook and mash sweet potatoes for a similar texture. - Butternut squash puree: Roast butternut squash and blend it until smooth. - Carrot puree: Steam and blend carrots for a sweet flavor. These alternatives add a twist while keeping the bars tasty! You can tell your bars are set by checking these signs: - They feel firm to the touch. - The edges pull away from the pan slightly. - A toothpick inserted comes out clean. If they pass these tests, your bars are ready to enjoy! These no-bake bars are simple and delicious. You learned about key ingredients like almond flour, pumpkin puree, and dark chocolate. I shared step-by-step instructions to help you create the perfect crust and filling. Tips ensured the best flavor and texture, while variations catered to dietary needs. You can now store these bars correctly and enjoy them fresh. Remember, these treats are fun to make and share. So grab your ingredients and get started on your tasty journey!

No-Bake Chocolate Peanut Butter Pumpkin Bars

Indulge in the rich flavors of these decadent no-bake chocolate peanut butter pumpkin bars! Perfect for fall or any occasion, these bars combine creamy pumpkin, nutty peanut butter, and luscious chocolate for a treat that’s easy to make and even easier to enjoy. Discover the simple recipe that will impress your friends and family. Click through to explore how to create these irresistible bars and satisfy your sweet tooth!
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Ingredients
  

1 cup almond flour

1/2 cup rolled oats

1/4 cup coconut oil, melted

1/3 cup pure maple syrup

1/2 cup pumpkin puree (not pumpkin pie filling)

1/4 cup creamy peanut butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon pure vanilla extract

1/2 cup dark chocolate chips (dairy-free if preferred)

1/2 cup chopped pecans or walnuts (optional but recommended for texture)

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the almond flour and rolled oats. Stir them together until evenly mixed.

    Make the Wet Mixture: In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until the mixture is well combined and smooth.

      Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir until a crumbly dough forms, ensuring no dry almond flour or oats remain.

        Form the Crust: Firmly press the mixture into the bottom of a lined 8x8 inch baking dish to create an even, compact layer for the crust. Use the back of a measuring cup to smooth it out, if necessary.

          Prepare the Pumpkin Filling: In another bowl, mix together the pumpkin puree, peanut butter, ground cinnamon, and ground nutmeg. Stir until the mixture is smooth and creamy, with all ingredients thoroughly combined.

            Spread the Pumpkin Mixture: Evenly spread the pumpkin filling over the crust using a spatula, ensuring it covers the entire surface evenly.

              Melt the Chocolate: In a microwave-safe bowl, add the dark chocolate chips. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat, as chocolate can burn easily.

                Drizzle with Chocolate: Once melted, drizzle the chocolate over the pumpkin layer. You can use a toothpick to gently swirl the chocolate into the pumpkin filling if desired, creating a marbled effect.

                  Add Nuts (Optional): If you're using nuts, sprinkle the chopped pecans or walnuts on top for a delightful crunch and extra flavor.

                    Chill: Refrigerate the bars for at least 2 hours, or until they are completely set and firm to the touch.

                      Serve: Once the bars are set, lift them out of the baking dish using the parchment paper edges. Cut into square bars and enjoy!

                        Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 16 bars

                          - Presentation Tips: Serve these delightful chilled bars on a decorative platter. For an elegant touch, dust with a light sprinkle of cocoa powder and garnish with an additional sprinkle of ground cinnamon. This adds warmth and visual appeal, inviting guests to indulge!