Description

These Pumpkin Spice Twix Bars combine a tender coconut flour shortbread crust with a luscious pumpkin-spiced caramel filling and a rich chocolate topping. Perfect for fall, these bars offer a dairy-free, naturally sweetened twist on the classic Twix with warming spices and seasonal pumpkin flavor. Refrigerated to set, they provide a delightful balance of flavors and textures for a festive treat.

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 (room temperature butter consistency)

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat the oven to 350ºF. Grease a 14×5” tart pan or an 8×8” square pan with coconut oil, and optionally line with parchment paper if the pan doesn’t have a removable bottom. In a bowl, mix coconut flour, pumpkin pie spice, and salt. Add maple syrup and softened coconut oil and combine until a large dough ball forms, making sure to break up any clumps of coconut oil. Press the dough evenly into the prepared pan.
Bake the crust: Bake for 10-12 minutes until the crust turns a light golden brown. For a crisper crust, bake an additional minute or two until more golden. Remove from oven and let cool completely.
Make the caramel filling: In a small saucepan or heatproof bowl, combine maple syrup, creamy almond or cashew butter, melted coconut oil, puréed pumpkin, vanilla, pumpkin pie spice, and salt. Heat over low heat or microwave for about 30 seconds, stirring until all ingredients are melted and well combined. Pour this mixture evenly over the cooled crust.
Set the caramel layer: Place the pan in the refrigerator for 1 to 1.5 hours until the caramel layer is firm. If short on time, use the freezer for quicker setting.
Make the chocolate topping: Whisk together melted coconut oil, cocoa powder, maple syrup, and salt until smooth. Pour this chocolate mixture over the chilled caramel layer and smooth it evenly.
Set the topping and serve: Allow the chocolate topping to cool and set completely in the refrigerator. Once set, slice into 1-inch slices or 16 squares. Keep the bars refrigerated until ready to serve.

Notes

Prep time includes chilling time for the caramel and chocolate layers to set properly.
Use puréed pumpkin (canned pumpkin) not pumpkin pie filling, which contains added spices and sugars.
For a crisper crust, increase baking time slightly but watch closely to avoid burning.
These bars are best stored refrigerated and can also be frozen for longer storage.
You can substitute almond butter with cashew butter depending on preference or allergy considerations.

Nutrition

Serving Size: 1 bar (1/16th of recipe)
Calories: 190 kcal
Sugar: 10 g
Sodium: 80 mg
Fat: 15 g
Saturated Fat: 10 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg