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Betsy’s ooey and gooey pumpkin layer bars recipe is sure to be a favorite at your Thanksgiving dinner. Not only are they ooey and gooey, they are gluten-free, healthy, and delicious. Featuring Betsy’s Best Cinnamon Almond Butter, pecans, and pumpkin you’ll be saying “It was #LoveAtFirstTaste!
Layer Bar Ingredients:
3 cups raw pecans, divided
5 Tbsp light brown sugar
1 tsp cinnamon
½ tsp Sea salt
3 Tbsp coconut oil
1 15 oz. can or carton pumpkin puree
1/3 cup sugar
1/4 cup full-fat canned coconut milk, in fridge for at least 2 hrs
2 Tbsp cornstarch
1/4 cup maple syrup
2 Tbsp almond milk
2 tsp vanilla extract
2.5 tsp cinnamon, divided
1/4 tsp ground ginger
Additional Betsy’s Best for topping
Step By Step Ooey Gooey Pumpkin Layer Bar Recipe Directions:
Step 1: Preheat oven to 350° F. Place 3 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped. Remove and add Betsy’s Best Gourmet Almond Butter with Cinnamon and coconut oil and stir until mixture is incorporated. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.
Step 2: In a small bowl, whisk the cornstarch into the maple syrup until combined. Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream, almond milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor. Puree until smooth.
Step 3: Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.
Step 4: When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours. Before serving, ice the top with a thin layer of Betsy’s Best Gourmet Almond Butter with Cinnamon.
Step 5: Enjoy your gluten-free ooey gooey pumpkin layer bars!
Recipe Yield: 9 bars