Ingredients
Units
Scale
For the Bottom Crust
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp pumpkin puree
- 2 tbsp sweetener (any will work)
- 1 tsp pumpkin pie spice
- 1/4 teaspoon salt
- 1 large egg
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For the Caramel Sauce:
For the Layers:
- 1/2 cup chopped pecans
- 1/2 cup toasted pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup Lily's Pumpkin Spice Baking Chips
- 1 tsp pumpkin pie spice
Instructions
Make the Crust:
- Preheat the oven to 300 degrees F. Line a 9 x 5-inch loaf pan with aluminum foil or parchment paper and set it to the side. Combine the crust ingredients until well combined. Press the crust into the baking pan and poke some holes in the surface using a fork. Bake for 10-12 minutes or until the crust just begins to brown. Set it aside to cool.
Assemble and Bake the Magic Bars:
- Toss the pecans, pumpkin seeds, coconut, baking chips and pumpkin pie spice with 2 tbsp of caramel sauce. Spread the mixture over the crust. Pour remaining caramel sauce over the top of the mixture. Place the loaf pan in the oven and bake for about 8-10 minutes or until the top just begins to brown.
- Remove the bars from the oven and allow them to cool until room temperature. Place the bars in the fridge and allow them to cool for at least 4 hours or preferably overnight to firm before slicing.
Notes
- feel free to use any combination of nuts and seeds
- you can replace the pumpkin pie spice with cinnamon
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Holidays, Fall, Halloween, Thanksgiving
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 176
- Sugar: 1.4
- Fat: 13.6
- Carbohydrates: 5.6
- Fiber: 2.7
- Protein: 5.5
