Pumpkin Caramel Slices
Ooey-gooey easy caramel slices with a twist of pumpkin spice!
Ooey-gooey easy caramel slices with a twist of pumpkin spice!
Crust
Pumpkin Date Caramel
Coconut Oil Chocolate Topping
*For the melted coconut oil: Don’t microwave the coconut oil to melt it for this portion of the recipe. Instead, melt the coconut oil slowly by placing it somewhere warm (ex. next to your oven while it’s preheating.) The coconut oil should be liquid but not too warm or hot for the best texture.
Whisk together the cocoa, melted coconut oil, vanilla, maple syrup and sea salt. Pour the chocolate over the caramel layer, spreading the chocolate all the way out to the edges. Chill the bars in the fridge to set the chocolate and make the caramel firm.
To Serve
Once the bars are chilled, run a sharp knife around the edge and turn the loaf pan upside down to pop them out. Slice into 8 squares (use a sharp knife with a warm blade to prevent the chocolate topping from cracking.) Serve these bars cool as the coconut oil chocolate softens at room temperature.