Small-batch Pumpkin Pecan Caramel Bars
Caramel but don't get me wrong, they are low in sugar.
Servings: 8 squares
Calories: 137kcal
Equipment
- Standard loaf pan
Ingredients
- 1/2 cup pumpkin puree (120 g) sub sweet potato puree
- 1/4 cup nut/seed butter (64 g) I used peanut butter
- 2 tbsp maple syrup (42 g)
- 1/2 tsp vanilla extract
- 3/4 cup oats (60 g) quick or rolled
- 1/2 tsp pumpkin pie spice adjust to taste
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup pecans or other nuts, chopped (30 g) sub chocolate chips
Caramel topping
- 1 tbsp nut/seed butter (16 g) I used peanut butter, almond butter will be more neutral tasting
- 1 tbsp maple syrup (21 g)
- pinch of salt
- drop of vanilla extract
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment.
- Mix together caramel ingredients (you might want to gently microwave a bit to make it runny), set aside.
- Mix all but caramel in a bowl starting with pumpkin, nut butter, maple syrup and vanilla. Stir in the pecans.
- Pour into baking dish, drizzle on the caramel and bake 30-35 minutes until set.
- Cool (ideally refrigerate overnight) before slicing. Enjoy!
Notes
- These bars are sweet enough for snacks. If you want dessert bars, add another 2 tbsp maple/sugar to the recipe.
Nutrition
Serving: 1 square | Calories: 137kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 66mg | Potassium: 163mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2385IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg