These pumpkin Twix bars are a seasonal treat that combines the classic Twix candy bar with a pumpkin-flavored twist. They feature a crunchy grain-free cookie base, a layer of silky tahini pumpkin-flavored caramel and a coating of dairy-free dark chocolate.
When the leaves start changing colors and chill fills the air, it’s the perfect time to indulge in the warm, comforting flavors of fall. One delightful treat that captures the essence of the season is Homemade Pumpkin Twix Bar. These delicious bars are a fun twist on the classic Twix candy bar, with a pumpkin-flavored caramel layer that adds a touch of autumn magic to every bite.
Down below I’ll take you through a step-by-step guide on how to make your own homemade Pumpkin Twix Bars, perfect for sharing with family and friends or savoring all by yourself.
How to prepare these delicious fall inspired Twix Bars:
1. Preheat the oven to 350F and line a 8×8 inch brownie pan with parchment paper. In a medium sized bowl add coconut flour, agave syrup, salt, pumpkin pie spice and coconut oil. Mix/knead well with your hands until dough forms. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
For the tahini caramel, add tahini, salt, maple syrup, pumpkin pie spice and date syrup into a small saucepan. Combine over low heat. Stir in coconut oil and mix a few times until coconut oil has fully melted into the caramel. Fold in the pumpkin puree. Pour over the crust and freeze for about 30-40 minutes until caramel has hardened. For the chocolate coating heat chocolate and coconut oil in a small saucepan over low heat until fully melted. Set aside to cool.
Pour over pumpkin caramel and let set in fridge for about 10-20 minutes. Take the brownie pan out of the refrigerator and remove twix bars from the parchment paper. With a knife slice into 15-20 1-inch slices and enjoy. Store in the refrigerator for up to 2 weeks.
If you love all pumpkin things, check out some of these super yum recipes:
No-bake Pumpkin Granola Bars
Pumpkin Breakfast Smoothie
Maple Pumpkin Donuts
If you happen to make this super yum seasonal pumpkin Twix bars, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Pumpkin Twix Bars
These pumpkin Twix bars are a seasonal treat that combines the classic Twix candy bar with a pumpkin-flavored twist. They feature a crunchy grain-free cookie base, a layer of silky tahini pumpkin-flavored caramel and a coating of dairy-free dark chocolate.
Ingredients
Cookie Base
- 1 1/3 cup coconut flour
- 5 tbsp organic agave syrup (sub with maple syrup)
- 1/3 cup 2 tbsp organic coconut oil (soft but not melted)
- 1 tsp pumpkin pie spice
- Pinch of salt
Tahini Pumpkin Caramel:
- ¾ cup unsalted organic tahini (smooth)
- 4 tbsp organic coconut oil
- ⅓ cup organic pure maple syrup
- ⅓ cup organic pure date syrup (sub with maple)
- ¼ tsp salt
- 1 tbsp pumpkin pie spice
- 1/4 cup pumpkin puree
Chocolate Layer
- 1 1/2 cups chocolate chips
- 2 tbsp coconut oil
Instructions
1. Preheat the oven to 350F and line a 8x8 inch brownie pan with parchment paper.
2. In a medium sized bowl add coconut flour, agave syrup, salt, pumpkin pie spice and coconut oil.
3. Mix/knead well with your hands until dough forms.*
4. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
5. For the tahini caramel, add tahini, salt, maple syrup, pumpkin pie spice and date syrup into a small saucepan. Combine over low heat. Stir in coconut oil and mix a few times until coconut oil has fully melted into the caramel. Fold in the pumpkin puree.
6. Pour over the crust and freeze for about 30-40 minutes until caramel has hardened.
7. For the chocolate coating heat chocolate and coconut oil in a small saucepan over low heat until fully melted. Set aside to cool.
8. Pour over pumpkin caramel and let set in fridge for about 10-20 minutes.
9. Take the brownie pan out of the refrigerator and remove twix bars from the parchment paper. With a knife slice into 15-20 1-inch slices and enjoy.
10. Store in the refrigerator for up to 2 weeks.