Pumpkin Caramel Crunch Bars
Pumpkin Caramel Crunch Bars, a concoction that mix the flavors of pumpkin and caramel with a satisfying crunch. With a yield of 3 to 4 dozen and start to finish in just an hour, these bars are a testament to the joys. With a base of gluten-free rolled oats, brown rice flour, and spices, each bite offers cinnamon and ginger. The process unfolds in a mixture of toasted pecans, velvety caramel, and pure pumpkin puree, layered to perfection and baked. For those who value the fall or anyone seeking a scrumptious, gluten-free treat, these bars offer a versatile canvas allowing for variations such as substituting apple pie spice or walnuts.
- 1 cup Chopped Pecans
- 2 cup Gluten-free Rolled Oats
- 1½ cup Brown Rice Flour
- ½ cup Potato Starch
- 1½ cup Firmly packed light Brown Sugar
- 1½ tsp Ground Cinnamon
- 1 tsp Baking Soda
- 1 tsp Xanthan Gum
- 1 tsp Ground Ginger
- ½ tsp Salt
- ½ lb Unsalted Butter, melted
- 1 cup Solid-pack Canned Pumpkin
- 1 tsp Vanilla Extract
- 7 oz Caramels, Unwrapped
- 2 tbsp Whole Milk
- Beginning with Warmth:
By preheating the oven to a 350°F. Prepare your canvas by lining a 9 x 13-inch baking pan with heavy-duty aluminum foil, ensuring the edges extend over the sides. Grease the foil. Scatter pecans on a baking sheet and toast them about 5 to 7 minutes.
- Crafting the Mixture:
In a large mixing bowl, unite the toasted nuts, gluten-free oats, rice flour, potato starch, brown sugar, cinnamon, baking soda, xanthan gum, ginger, and salt. Whisk these ingredients. Pour in melted butter and stir until the mixture takes on the texture of course. Set aside.
- Layering Foundations:
To the remaining mixture, introduce the solid-pack pumpkin and pure vanilla extract, stirring to combine. Press this dough firmly into the bottom of your prepared pan.
- Caramel Symphony:
In a bowl for the microwave, bring together caramels and milk. Heat them for 1 minute on high power, stirring between intervals, until the caramels melt into a smooth, velvety pool. Dot this caramel sauce over the dough, then spread it into a layer of sweet tolerance. With a sprinkle of artistry, strew the reserved mixture atop the caramel.
- The Grand Bake:
Slide the pan into the oven and bake for 30 to 35 minutes. Allow the bars to cool completely in their pan, resting on a cooling rack. Once cool, cut into squares.
- Variations:
Feel free to substitute apple pie spice for the cinnamon and ginger and walnuts in place of pecans.
