Pumpkin Pecan Caramel Bars
You can never have too many side dish recipes, so give Pumpkin Pecan Caramel Bars a try. One serving contains 295 calories, 4g of protein, and 10g of fat. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 9. This recipe from My Whole Food Life has 6754 fans. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Head to the store and pick up applesauce, pepitas, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a good spoonacular score of 68%. Similar recipes include Caramel Pecan Bars, Caramel Pecan Bars, and Pecan Caramel Bars.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup applesauce
1 tsp baking powder
2 tsp cinnamon
1 egg (I used a flax egg replacement)
1/4 tsp ginger
1/2 cup maple syrup
15 medjool dates
1/4 tsp nutmeg
1 cup raw pecans
1/4 cup pepitas (pumpkin seeds)
1 cup pumpkin
1 cup gluten free rolled oats
1/2 tsp salt
1/4 cup water
Equipment:
oven
food processor
blender
bowl
glass baking pan
baking paper
frying pan
Cooking instruction summary:
Preheat oven to 350. In a food processor, combine the dates and water and pulse until you get a caramel consistency. You will need to scrape down the sides a few times. Once that is done, set it aside. In a food processor or blender, grind up the pecans and oats into a course consistency. Add that to a bowl with the remaining dry ingredients and mix well. In another bowl, combine all the wet ingredients and mix well. Add wet to dry and mix until combined. Get a sheet of parchment paper larger than an 8X8 glass baking dish so you will have some extra paper sticking out the sides. This will make these easy to remove after they are baked. Slowly spoon 1/2 the batter into the 8X8 pan. Then add a layer of the “caramel.” Lastly, add in the remaining batter. Bake in the oven for about 30-40 minutes. I got 9 squares out of my batch and I stored them in the fridge. You can also freeze them! Enjoy!
Step by step:
1. Preheat oven to 35
2. In a food processor, combine the dates and water and pulse until you get a caramel consistency. You will need to scrape down the sides a few times. Once that is done, set it aside. In a food processor or blender, grind up the pecans and oats into a course consistency.
3. Add that to a bowl with the remaining dry ingredients and mix well. In another bowl, combine all the wet ingredients and mix well.
4. Add wet to dry and mix until combined. Get a sheet of parchment paper larger than an 8X8 glass baking dish so you will have some extra paper sticking out the sides. This will make these easy to remove after they are baked. Slowly spoon 1/2 the batter into the 8X8 pan. Then add a layer of the “caramel.” Lastly, add in the remaining batter.
5. Bake in the oven for about 30-40 minutes. I got 9 squares out of my batch and I stored them in the fridge. You can also freeze them! Enjoy!
Nutrition Information:
covered percent of daily need
