Pumpkin Peanut Butter Bars

Gluten and Dairy Free

You know when you throw everything into a bowl, then into the oven, and then kind of just hope it turns out semi-okay? Well, that’s exactly how I approached these Pumpkin Peanut Butter Bars and let’s just say they exceeded all and any expectations. It is officially pumpkin season (the best season), which means we are craving some funky, unique pumpkin dessert. Because, let's be brutally honest, pumpkin pies can get repetitive and unless you pile on mounds of whipped cream (that's my goto move), they aren’t overwhelmingly amazing. But, fear no more! Some pumpkin peanut butter bars will most definitely leave you satisfying your pumpkin sweet tooth!

When I thought about this recipe I was snacking on some Purely Elizabeth Original Granola and was thinking about how delicious it would be in a bar/crust form. Then sparked my idea to add pumpkin, peanut butter (obviously), and some chocolate (double obviously) to this recipe. This is an upgraded pumpkin pie, pumpkin chocolate chip cookie, peanut butter swirl, chocolate chip overdose, dessert- these bars deserve a spot on your dessert table this holiday season!

So how the heck did I create this pumpkin peanut butter chocolate granola bar thing?!

I began with the bar base. I added ⅓ cup Purely Elizabeth Original Granola, ⅓ cup cashews, ⅓ cup walnuts, ⅓ cup maple syrup, and ¼ cup Justin's Peanut Butter. Blend, blend, blend, and blend until a thick texture is created. The Purely Elizabeth Original Granola has such a uniquely delicious flavor that compliments all things pumpkin and cinnamon. With the combination of walnuts, cashews, peanut butter, and maple syrup, a thick, crunchy, and sweet base is created! Next, I mixed up the pumpkin peanut butter combination. I added ½ cup pumpkin puree, ⅓ cup Justin's Peanut Butter, ⅓ cup maple syrup, ½ cup oat flour, 1 tsp of baking soda, 1 egg, and lots of baking spice and cinnamon! The pumpkin puree, peanut butter, baking spice, and cinnamon create a dense texture with a mouthful of flavors. From pumpkin to peanut butter to everything holiday, your taste buds are having a party! The egg, oat flour, and baking soda allow the ingredients to bake properly and form a light structure. And finally, the maple syrup, which is the most important ingredient (shout out to all my sweet tooth foodies out there!), giving these pumpkin peanut butter bars all the sweetness they desire. Oh, and last, but most definitely not least, pile on all the chocolate chips to the top! 

This treat is the perfect dessert, snack, or even addition to your holiday dessert table. It isn’t too sweet yet has flavors flying from all directions. It is dense but it isn’t so thick where you feel like you ate five pieces of apple pie (no shame if you do, I am right there with you because apple pie is too fantastic). It is a partial pumpkin peanut butter chocolate chip cookie with a partial pie crusty bottom- I mean, come on! 

I hope this treat satisfies all your pumpkin, peanut butter, chocolate, and Purely Elizabeth Granola cravings! 

Enjoy this recipe. Fuel your body. Much love!

Ingredients:

Crust/Base:

• ⅓ cup Purely Elizabeth Original Granola

• ¼ cup Justin’s Peanut Butter

• ⅓ cup cashews (unsalted and unroasted)

• ⅓ cup walnuts (unsalted and unroasted)

• ⅓ cup maple syrup

Filling:

• ½ cup pumpkin puree

• ⅓ cup Justin’s Peanut Butter

• ⅓ cup maple syrup

• ½ cup oat flour

• 1 tsp of baking soda

• 1 egg

• A lot of baking spice & cinnamon!

Toppings:

• All the chocolate chips you desire! 

• Optional toppings: extra cinnamon, caramelized cashews, Purely Elizabeth Original Granola, melted Justin’s Peanut Butter.

Directions:

• Preheat oven to 400.

• Combine all of the crust/base ingredients into a food processor and continue to blend until you get a thick texture. It is okay if it does not blend all the way and there are some chunks of cashew or walnut, you just want to have everything combined.

• Spread the crust/base mixture into a skillet. Using a spatula or the bottom of a cup to push the mixture down to spread and fill the skillet.

• Combine all of the filling ingredients. Start with the pumpkin puree, peanut butter, maple syrup, and egg. 

• Add the oat flour, baking soda, baking spice and cinnamon. First mix well, and then fold the mixture until combined.

• Pour the filling combination on top of the crust/base.

• Add your toppings.

• Bake for 20-30 minutes.

• Keep refrigerated after 2 days.