Pumpkin Chocolate Barley Bars
The perfect union of chocolate and pumpkin will have you reach for more of these crunchy, mellow-flavored bars. A delightful, healthy snack or dessert with the right balance of sweetness and texture!
Equipment
- Microwave-safe bowl, Nonstick cooking spray, Oven, Square baking pan (8-inch / 20 cm), Mixing bowls, Wire rack
Ingredients
- 1 cup 244 g pumpkin purée
- 1 cup 116 g wheat and barley cereal (e.g., Grape-Nuts)
- 1 cup 78 g quick-cooking oats
- 3 ounces 85 g nondairy semisweet chocolate, coarsely chopped
- 3 tablespoons 42 g nondairy butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon baking powder
- ¼ cup 27 g chopped pecans (optional)
- 1 cup 64 g raw sugar
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch square baking pan with nonstick cooking spray.
- In a microwave-safe bowl, combine the chopped chocolate and butter.
- Heat in the microwave in 30-second increments, stirring frequently to avoid burning, until melted and smooth.
- Stir the pumpkin purée and vanilla extract into the melted chocolate mixture.
- In a large bowl, combine the sugar, cereal, oats, baking powder, and sea salt.
- Gently stir the wet ingredients into the dry mixture, being careful not to overmix.
- If using, fold in the chopped pecans.
- Pour the batter into the prepared baking pan, smoothing it evenly.
- Bake for 25 minutes, or until the bars are set and slightly golden on top.
- Let cool on a wire rack.
- Once cooled, chill in the fridge while still in the pan for easier slicing.
- Slice into 6 bars and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
Serve chilled for a firmer texture and a cool, indulgent treat!
Wine Advice:
A lightly sweet white wine, such as a Riesling, pairs well with the richness of the chocolate and mellow pumpkin flavor.
