Description

These Pumpkin Spice Twix Bars are a delightful seasonal treat combining a coconut flour shortbread crust with a creamy pumpkin-flavored caramel filling and a rich chocolate topping. Perfectly spiced with pumpkin pie spice and sweetened naturally with maple syrup, these bars offer a delicious blend of textures and flavors that evoke the cozy tastes of fall. Made with wholesome ingredients and free from gluten, they make a festive dessert or snack that’s both satisfying and nourishing.

Ingredients

Scale

Shortbread Crust

⅔ cup coconut flour
½ teaspoon pumpkin pie spice
¼ teaspoon kosher salt
3 tablespoons pure maple syrup
⅓ cup coconut oil, solid but softened

Caramel Filling

⅓ cup pure maple syrup
⅓ cup creamy almond butter or cashew butter
⅓ cup coconut oil, melted
3 tablespoons puréed pumpkin (NOT pumpkin pie filling)
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon kosher salt

Chocolate Topping

¼ cup coconut oil, melted
¼ cup cocoa powder
2 tablespoons pure maple syrup
½ teaspoon kosher salt

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Instructions

Preheat and prepare pan: Preheat your oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil. For easier removal, line the pan with parchment paper if it doesn’t have a removable bottom.
Make the crust: In a mixing bowl, combine coconut flour, pumpkin pie spice, and kosher salt. Add the maple syrup and softened coconut oil, mixing until a large dough ball forms and any clumps of coconut oil are pressed out.
Bake the crust: Press the dough evenly into the prepared pan. Bake for 10-12 minutes until light golden brown. For a crisper crust, bake an additional 1-2 minutes until a deeper golden color is achieved. Remove from oven and let the crust cool completely.
Prepare the caramel filling: In a small saucepan or microwave-safe bowl, combine maple syrup, almond (or cashew) butter, melted coconut oil, puréed pumpkin, vanilla extract, pumpkin pie spice, and kosher salt. Heat over low heat or microwave in 30-second intervals until fully melted and combined, stirring thoroughly.
Pour caramel over crust: Pour the warm caramel mixture evenly over the cooled crust. Place the pan in the refrigerator and let the caramel layer set for about 1 to 1.5 hours. If you need to speed up this step, use the freezer until set.
Make the chocolate topping: In a bowl, whisk together melted coconut oil, cocoa powder, maple syrup, and kosher salt until smooth and fully combined.
Top with chocolate layer: Pour and spread the chocolate topping evenly over the set caramel layer. Let it cool at room temperature or in the refrigerator until the chocolate is firm and set.
Slice and store: Once fully set, slice into 1-inch pieces or 16 squares. Store the bars in the refrigerator for freshness.

Notes

Prep time accounts for allowing the caramel and chocolate layers to set completely.
Use puréed pumpkin, not canned pumpkin pie filling, to avoid extra sugars and spices.
For the crispiest crust, extend baking time slightly but watch to prevent burning.
If in a hurry, you can set the caramel layer faster in the freezer.
Bars keep well refrigerated for up to 1 week.

Nutrition

Serving Size: 1 bar (approx. 1-inch square)
Calories: 180
Sugar: 8g
Sodium: 70mg
Fat: 15g
Saturated Fat: 11g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg