Pumpkin Crunch Squares

why make this recipe

Pumpkin Crunch Squares, also known as Rice Cake Bars, are a delightful treat perfect for fall or anytime you crave something sweet. They are easy to make, packed with flavor, and offer a satisfying crunch. The combination of pumpkin, almond butter, and chocolate creates a rich and delicious snack. Plus, they are a great option if you’re looking for something that feels indulgent but is made with wholesome ingredients.

how to make Pumpkin Crunch Squares

Ingredients

• 3 medium rice cakes, crumbled
• 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)
• 3/4 cup chocolate chips
• 1 1/2 teaspoons coconut oil
• flaky sea salt to top

Directions

1. Line a 9×5" loaf pan with parchment paper.
2. In a medium bowl, mix together the crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, and pumpkin spice.
3. Add the chopped peanuts and mix again.
4. Transfer the mixture into the loaf pan and press it down firmly.
5. Press down the chopped dates into the mixture.
6. Set the pan in the freezer while you melt the chocolate.
7. In a separate bowl, melt the chocolate chips and coconut oil together, microwaving in 15-second increments and stirring often until smooth.
8. Pour the melted chocolate on top of the pumpkin crunch mixture and spread it evenly.
9. Immediately sprinkle with flaky sea salt and any other toppings you like.
10. Freeze for at least 30 minutes (but preferably 1 hour).
11. Cut into bars and enjoy!

how to serve Pumpkin Crunch Squares

Serve these squares as a tasty snack or dessert. They are great for parties, picnics, or just a cozy night at home. You can enjoy them on their own or with a cup of coffee or tea. If you want to add a little flair, sprinkle extra chopped peanuts or drizzle some caramel sauce on top.

how to store Pumpkin Crunch Squares

Store the Pumpkin Crunch Squares in an airtight container in the freezer. They will keep well for about a month. If you want to enjoy them later, just take out a square, let it sit at room temperature for a few minutes to soften, and then dig in!

tips to make Pumpkin Crunch Squares

• Make sure to press down the mixture firmly in the loaf pan to help the bars hold together.
• You can substitute the almond butter with peanut butter if you prefer.
• If you want a little extra sweetness, consider adding a touch more maple syrup or some chopped dried fruit.
• Keep an eye on the melting chocolate so it doesn’t burn. Stir often to achieve a smooth consistency.

variation

Feel free to get creative! You can add ingredients like coconut flakes, chia seeds, or even swap out the chocolate chips for white chocolate or dark chocolate. If you’re not a fan of pumpkin spice, you can use cinnamon or omit it entirely.

FAQs

1. Can I make these bars without rice cakes?
Yes, you can use a similar crunchy cereal or granola as a substitute.

2. How long do these bars last in the freezer?
The bars can last for about a month in the freezer if stored properly.

3. Is it possible to make these bars vegan?
Yes, this recipe is already vegan, as it uses plant-based almond butter, maple syrup, and dairy-free chocolate. Enjoy!

Pumpkin Crunch Squares

A delightful treat perfect for fall, packed with pumpkin, almond butter, and chocolate for a satisfying crunchy snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 160

Ingredients Method Notes

Ingredients

  

Main ingredients

• 3 medium rice cakes, crumbled
• 1/2 cup creamy almond butter Substitute with peanut butter if preferred
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup Add more for extra sweetness if desired
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice Can substitute with cinnamon or omit
• 1/4 cup roasted and salted peanuts, finely chopped Plus extra for garnish
• 4 large medjool dates, chopped into 1/2 inch pieces
• 3/4 cup chocolate chips Use dairy-free for vegan option
• 1 1/2 teaspoons coconut oil
• flaky sea salt to top

Method

 

Preparation

1. Line a 9x5" loaf pan with parchment paper.
2. In a medium bowl, mix together the crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, and pumpkin spice.
3. Add the chopped peanuts and mix again.
4. Transfer the mixture into the loaf pan and press it down firmly.
5. Press down the chopped dates into the mixture.
6. Set the pan in the freezer while you melt the chocolate.
7. In a separate bowl, melt the chocolate chips and coconut oil together, microwaving in 15-second increments and stirring often until smooth.
8. Pour the melted chocolate on top of the pumpkin crunch mixture and spread it evenly.
9. Immediately sprinkle with flaky sea salt and any other toppings you like.
10. Freeze for at least 30 minutes (preferably 1 hour).
11. Cut into bars and enjoy!

Notes

Store the Pumpkin Crunch Squares in an airtight container in the freezer for about a month. Let them sit at room temperature for a few minutes to soften before enjoying. Press down the mixture firmly to help the bars hold together.