Description
These no-bake Pumpkin Almond Flour Peanut Butter Cookie Dough Crunch Bars combine layers of soft and chewy chocolate chip pumpkin cookie dough made with almond flour and real pumpkin, smooth and creamy peanut butter, and topped with a dairy-free chocolate crunch layer for the most delicious soft and crunchy sweet treat.
Ingredients
Pumpkin cookie dough
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/3 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup
- 1/4 cup dark chocolate chips (optional)
Peanut butter layer
- 1/2 cup natural peanut butter
Crunch bar topping
- 1 cup crispy rice cereal
- 10 ounces dark chocolate chips
Instructions
Stir all cookie dough ingredients together in a bowl and press into an 8×8 parchment lined baking pan. Spread the layer of peanut butter over top of the cookie dough. Sprinkle the crispy rice cereal over the peanut butter layer. Melt the chocolate chips and spread the melted chocolate over top of the crispy rice cereal. Place into the fridge to harden, about 30 minutes. Slice into bars and enjoy! Store leftovers covered in an airtight container in the fridge for up to 5 days.
Notes
* It helps to slice the bars with the cookie dough facing up so the chocolate layer doesn't crack.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: No-Bake Desserts
- Cuisine: American