Pumpkin Crunch Squares – Healthy Fall Dessert
I have these Pumpkin Crunch Squares in my freezer right now and OH MY GOODNESS. I cannot stop eating them! They’re incredibly easy to make, full of flavor, they have the best crunchy texture, and are truly one of my favorite fall snacks. I love keeping these on hand for whenever I’m craving chocolate (or pumpkin)!
Think easy rice krispies bars, but made with more wholesome ingredients (like almond butter and dates), mixed with pumpkin puree and pumpkin spice, and topped with chocolatey goodness. I’m so obsessed with these bars and I know you will be, too!
You’ll Also Love: Pumpkin Butter Date Bark
What You’ll Need
Pumpkin Rice Cake Bars
- Creamy Almond Butter – Peanut butter works great, too!
- Pumpkin Puree
- Maple Syrup
- Vanilla Extract
- Pumpkin Spice – Feel free to adjust to taste.
- Rice Cakes – These salted caramel rice cakes are SO good in this recipe!
- Roasted Salted Peanuts
- Medjool Dates
Topping
- Chocolate Chips – Easily make this recipe dairy-free and vegan by using dairy-free chocolate chips!
- Coconut Oil
- Flaky Sea Salt (optional, for topping)
How to Make Pumpkin Rice Cake Bars
Put these bars together in just a few minutes, then freeze! The process is so easy. Here’s how to make Pumpkin Rice Cake Bars:
- Mix crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, chopped peanuts, and pumpkin spice together in a medium bowl.
- Transfer the mixture into a 9×5″ loaf pan lined with parchment paper, then press down.
- Add chopped dates into the mixture and press on top.
- Set in the freezer.
- In a separate bowl, melt the chocolate chips and coconut oil together, microwaving in 15 second increments and stirring often just until smooth.
- Pour the chocolate over the pumpkin crunch mixture and spread evenly, immediately sprinkling any toppings over the chocolate.
- Freeze for at least 30 minutes (but preferably 1 hour).
- Cut into bars and enjoy!
RELATED: Date Snickers (Peanut Butter Yogurt Dates)
Refrigerating/Freezing
These Pumpkin Crunch Squares are best stored in an airtight container in the freezer for up to 3 months. They can also be stored in the refrigerator for 4-5 days. To enjoy from frozen, simply let the bar thaw out for a few minutes at room temperature or place in the fridge for a few hours.
More Healthy Fall Treats You’ll Love
- Apple Pie Cookies
- Pumpkin Spice Chai Latte
- Maple Gluten-Free Donuts
- Pumpkin Banana Muffins
- Chocolate Covered Apples
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Pumpkin Crunch Squares (Rice Cake Bars)
Equipment
Ingredients
- 3 medium rice cakes, crumbled (these salted caramel rice cakes are SO good in this recipe!)
- 1/2 cup creamy almond butter
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 cup roasted and salted peanuts (finely chopped, plus extra for garnish)
- 4 large medjool dates (chopped into 1/2 inch pieces)
Topping
- 3/4 cup chocolate chips
- 1 1/2 teaspoons coconut oil
- flaky sea salt to top
Instructions
- Line a 9×5″ loaf pan with parchment paper.
- In a medium bowl, mix together the crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, and pumpkin spice.
- Add the chopped peanuts and mix again.
- Transfer the mixture into the loaf pan and press.
- Press down the chopped dates into the mixture.
- Set in the freezer while you melt the chocolate.
- In a separate bowl, melt the chocolate chips and coconut oil together, microwaving in 15 second increments and stirring often just until smooth.
- Pour the melted chocolate on top of the pumpkin crunch mixture and spread evenly.
- Immediately sprinkle with flaky sea salt and any other toppings.
- Freeze for at least 30 minutes (but preferably 1 hour).
- Cut into bars and enjoy!
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