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!
1cup116 g wheat and barley cereal (e.g., Grape-Nuts)
1cup78 g quick-cooking oats
3ounces85 g nondairy semisweet chocolate, coarsely chopped
3tablespoons42 g nondairy butter
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
½teaspoonbaking powder
¼cup27 g chopped pecans (optional)
1cup64 g raw sugar
Nonstick cooking spray
Instructies
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.