Pumpkin Cacao Rice Krispie Bars

A Little Pumpkin Fun

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img_8747Does anyone remember those little chocolate rice crispy patties that were shaped like little cookies.  They were sold sometime in the mid-90’s? For the life of me, I can’t remember what they were called–and I’ve definitely already hit up Google’s search engine for the past 45 minutes and still, there’s nothing coming up that’s even close to those treats. 

Well I remember being a little girl and visiting one of my aunt’s houses down in South Florida. She had stashes of them in her closet that she secretly kept hidden from all the crazy children like me who visited and she didn’t trust alone with them. Well if she’s reading this, now she knows that she didn’t eat them all in some nighttime drunken episode and blackout the memory. No, It was me! I would sneak in there and tear through those packages! *cue evil laughter*  Unfortunately no matter how obsessed I was with those patties, I still can’t remember the name of them 🙁

Well those treats were what half-inspired these bars.  That and October’s very own: Pumpkin. 

I’m over pumpkin pies and pumpkin lattes for now. I wanted something different. Something a little more original, and so I made these pumpkin bars, and the outer crust just makes me weak yall! It’s so crunchy and yummy, I just can’t. I had to stash them away deep in the freezer so I wouldn’t eat them all, and yes, they stay just fine back there until I’m ready for them again 🙂

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Pumpkin Cacao Rice Krispie Bars
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Delicious pumpkin bars coated with a crunchy chocolatey Rice Krispie shell. They are gluten-free, unrefined sugar free, and dairy-free.
Servings Prep Time
9 bars 20 minutes
Cook Time
15 minutes
Servings Prep Time
9 bars 20 minutes
Cook Time
15 minutes
Pumpkin Cacao Rice Krispie Bars
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Delicious pumpkin bars coated with a crunchy chocolatey Rice Krispie shell. They are gluten-free, unrefined sugar free, and dairy-free.
Servings Prep Time
9 bars 20 minutes
Cook Time
15 minutes
Servings Prep Time
9 bars 20 minutes
Cook Time
15 minutes
Ingredients
Pumpkin Filling
Cacao Rice Krispie Coating
Crust
Servings: bars
Instructions
Prep
  1. Line a 8X8-inch baking dish with a couple sheets of Saran Wrap so there is at least 6-inches of excess hanging outside the dish.
Make the Crust
  1. In a medium bowl, mix together almond meal, ground flaxseeds, coconut oil, almond butter, and liquid sweetener until completely combined. Press into the bottom of the baking dish until it's an even layer. set aside.
Make the Filling
  1. In a medium saucepan whisk together almond milk, maple syrup, cane sugar, cinnamon, nutmeg, vanilla and xanthan gum off the heat. Once it's completely combined, turn the heat to medium high. Continue whisking nonstop until it thickens, about 5 minutes.
  2. Add the pumpkin, turn to heat to low and continue to whisk for another few minutes until the mixture is silky smooth. Remove from the heat, and pour over the crust in the baking dish. Top with the toasted pecans (optional). Fold over the excess Saran Wrap so there's no exposed pumpkin filling and freeze 4-6 hours or overnight.
Make the Cacao Rice Krispie Coating
  1. In a large bowl, whisk together the cacao powder, coconut oil, and liquid sweetener to taste. Fold in the rice krispie cereal until everything is completely coated.
  2. Remove the pumpkin bars from the freezer, cut into 9 squares, and using a fork lower them into the cacao and cereal mixture. Toss the bars around in the mixture until they're completely coated.
  3. The coating will harden almost immediately (because the bars are cold) Let the bars sit out at room temperature or in the fridge so the inside filling defrosts. It's best to eat them when the center is creamy not frozen, although either way is yummy!
Recipe Notes

The recipe for the rice krispie cacao crust makes a large amount, however this is necessary to cover all of the bars completely. If you want to only cover a portion of the bars or just the tops to save on coconut oil and cacao powder (which can get very expensive) the bars are still great even when they aren't completely coated. So feel free to halve the coating recipe 

The xanthan gum in this recipe helps bind the pumpkin and almond milk together so it's more of a custard texture you'd find in a pumpkin pie without requiring any baking time or eggs. 

Tip: Use an extra sheet of Saran wrap to help press out the crust into an even layer. Just lay over the mixture and press down until it's completely spread to all the corners. 

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7 thoughts on “Pumpkin Cacao Rice Krispie Bars

  1. Robbin beat me to it, but I’m sure these little treats are much better than those Little Debbies! Thank you for sharing the recipe!

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