Chocolate Pumpkin Crunch Bars
These chocolate pumpkin crunch bars are a delightful combination of creamy pumpkin and crunchy cereal, perfect for a festive treat or a quick snack!
Equipment
- Medium microwave-safe bowl
- 8-inch (20 cm) square baking pan
- Nonstick cooking spray
- wire rack
Ingredients
- 85 g 3 ounces nondairy semisweet chocolate, coarsely chopped
- 42 g 3 tablespoons nondairy butter
- 244 g 1 cup pumpkin purée
- 1 teaspoon pure vanilla extract
- 64 g ¼ cup raw sugar
- 116 g 1 cup wheat and barley cereal (e.g., Grape-Nuts)
- 78 g 1 cup quick-cooking oats
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 27 g ¼ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
- Combine the chocolate and butter in a microwave-safe bowl.
- Heat in 30-second increments, stirring after each, until melted.
- Stir the pumpkin and vanilla into the melted chocolate mixture.
- In a large mixing bowl, combine the sugar, cereal, oats, baking powder, and salt.
- Add the wet ingredients to the dry ingredients and mix gently until combined.
- Avoid overmixing.
- Fold in the pecans, if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 minutes.
- Allow the bars to cool on a wire rack.
- Chill in the fridge while still in the pan for easier slicing.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a sweet dessert wine like Muscat or a pumpkin-spiced cocktail for a perfect match.Nutritional Information
Calories: 180 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 8 g | Sugar: 12 g | Salt: 0.3 mg
