Pumpkin Bars with Chocolate Peanut Butter Layer

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Step 1

Prep oven and pan: Preheat your toaster oven to 350°F. Line your 9x9 glass or metal pan with parchment paper, leaving overhang on the sides so bars lift out cleanly.

Step 2

Mix wet ingredients: In a large bowl, whisk 2 large eggs until lightly beaten. Add 425 grams pure pumpkin puree (not pie filling), 0.5 cups plain skyr (or plain Greek yogurt), 2 tablespoons maple syrup, and 1 teaspoons vanilla extract. Whisk until fully smooth — the skyr can be a little lumpy at first, just keep whisking until it's incorporated.

Step 3

Add dry ingredients: Add 1.5 cups almond flour, 3 tablespoons extra almond flour (for moisture balance), 1.5 teaspoons ground cinnamon, 0.5 teaspoons ground ginger, 0.3 teaspoons ground nutmeg, 0.3 teaspoons allspice or cloves, 0.5 teaspoons baking soda, and 0.3 teaspoons fine salt to the wet mixture. Stir until a thick, smooth batter forms with no dry pockets. The batter will be denser than a typical cake batter — that's correct.

Step 4

Bake: Spread batter evenly into the prepared pan. Bake at 350°F for 30–32min. The center should be fully set (not jiggly) and a toothpick should come out mostly clean. The skyr adds moisture so it may need the extra few minutes vs the original recipe.

Step 5

Make the chocolate PB topping: While bars are in their last 10 minutes of baking, combine 0.3 cups chocolate chips (semi-sweet or dark 70%+) and 0.3 cups natural peanut butter (no added sugar) in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until fully melted and smooth. Set aside.

Step 6

Cool then top: Remove bars from oven and cool in the pan for 10–15 minutes 15:00 . Pour and spread the chocolate PB mixture evenly over the top while bars are still slightly warm so it adheres well.

Step 7

Chill and slice: Refrigerate for at least 30–35 minutes