Chocolate Covered Pumpkin Caramel Pretzel Bars

These no-bake pumpkin caramel pretzel bars are layered with a salty-sweet pretzel crust, a soft pumpkin caramel made with dates and nut butter, and a rich dark chocolate top.

By @olivia.adriance

Original recipe source

Cook time: 70 minutes

Servings: 16

Ingredients

• 0.5 cup creamy nut butter
• 3 tbsp pumpkin puree
• 3 tbsp melted coconut oil
• 8 large medjool dates
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• 0.5 tsp salt
• 2 cups gf pretzels
• 5 large medjool dates
• 0.25 cup melted coconut oil
• 0.5 tsp salt
• 0.5 cup dairy-free dark chocolate
• 1 handful crushed pretzels
• 1 pinch flaky sea salt

Instructions

1. Add the pumpkin caramel ingredients to a large food processor. Pulse a few times to allow the ingredients to settle.
2. Process the pumpkin caramel ingredients for 30 seconds - 1 minute until smooth, pausing to scrape down the sides as needed.
3. Remove the pumpkin caramel from the food processor and set aside in a bowl.
4. Without cleaning the food processor, add the crust ingredients and pulse until a dense sandy mixture forms and there are no large pretzel chunks.
5. Pour the crust mixture into the bottom of a parchment-lined 8”x8” baking dish, gently spread out until an even layer forms.
6. Firmly tamp the crust down. Add the pumpkin caramel on top, spreading into an even layer.
7. Top with melted chocolate, tilting the pan to distribute the chocolate evenly. Top with crushed pretzels.
8. Place in the refrigerator to harden for 1 hour.
9. Remove from the refrigerator, top with flaky sea salt, and slice into bars.