Pumpkin Pecan Seven Layer Bars

… Adding Fall Flavors to Traditional Seven Layer Bars!

I know seven layer bars have been done more times and ways than anyone could possibly count, but I still thought I’d share this variation of my gluten-free, dairy-free seven layer bars, for no other reason than … they’re so good! And it’s still Autumn. And we can’t let the season pass by without rejoicing in all it’s delectable flavors, right? Right!! They’re even perfect for Halloween party treats or as a new-age dessert for Thanksgiving.

Since I know there are so many of us out there who love the combo of ginger, pumpkin, and chocolate (because chocolate is tasty with just about anything), I thought I’d throw them all together and create one delicious YUM treat! I must warn you though, these are really rich … really rich. And they’re addicting. So don’t do as I did (shamelessly) and indulge in more than a couple at a time. You might feel a bit sugar-rushed, if you do. Unless that’s the feeling you’re looking for. I wasn’t, and I felt like I’d had too much coffee, until I remembered I hadn’t had any that day. 🙂

To get just the right amount of the ginger flavor, I’ve used Pamela’s Simplebites Mini Ginger Snaps, mixed with some Kinnikinnick S’moreables Graham Style Crackers to create a ginger-butterscotch-like flavor. I did the same thing in my original gluten-free, dairy-free seven layer bars and it really adds a great depth to the combination of flavors, so I repeated it here.

Layering the ingredients in the standard fashion (as mentioned below) works perfectly, but I also added an additional semi-layer during the last five minutes of baking to give extra definition, eye-appeal, and crunch. In my original bars, I used pecan halves and chocolate chunks, instead of the smaller pieces. And that same approach will work well here too. It merely depends on the look you’re going for. Have fun, mix and match, and I hope you enjoy our interpretation of this recipe. I’ve also included a recipe version below this one that you can share with your free-range friends. It includes non-”specialized” ingredients (though I don’t think anyone would notice if you just made them all with the safe version).

 Gluten-Free, Dairy-Free Pumpkin Pecan Seven Layer Bars

Prep time: 10 minutes + about 45-50 minutes to reduce non-dairy, vegan coconut milk (this step can be done ahead of time and refrigerated until ready to use.)

Bake time: 25 minutes

Oven temp: 350ºF

Cool time: about 2 hours

Ingredients:

1 can (13.66 oz) coconut milk (not low fat) – I use Thai Kitchen Coconut Milk

2 Tablespoons + 2 teaspoons sugar

6 double-square gluten-free, dairy-free, graham style crackers – I use Kinnikinnick

23 ginger snap cookies

3 Tablespoons + 1 teaspoon margarine, melted – I use Earth Balance Natural Buttery Spread, red tub

1 cup + 1/4 cup chopped pecans, divided

1 cup + 1/4 cup chocolate chips – I like to use Enjoy Life Semisweet Mini Chocolate Chips

2/3 cup + 1/3 shredded coconut, divided

1/2 can (7.5 oz.) pure canned pumpkin – I use Libby’s

1 – 1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon arrowroot powder

1/8 teaspoon cream of tarter

Directions:

Combine coconut milk and sugar in a small sauce pot. Stir well. Simmer coconut milk mixture over low heat, stirring frequently, until mixture has reduce to equal 7 ounces (7/8 cup) milk. Set aside to cool while continuing with remaining directions. This can also be done ahead and stored in the fridge for up to three days. Best if brought to room temp before using.

Preheat oven to 350ºF. On a foil or parchment-lined baking sheet, spread coconut in a thin layer. Bake for 4-5 minutes, until the coconut begins to toast. Remove from oven and set aside.

Crush the graham style crackers and ginger snaps in a food processor, or in a sealed plastic bag, into fine crumbs. In a small bowl, combine crumbs and margarine. Stir until crumbs are completely moistened. Spread in an even layer in a 9×9 inch baking pan. Press down with back of spatula to make surface flat and crumbs press together well.

Sprinkle 1 cup chocolate chips onto the crumb layer. Whisk together sweetened condensed milk, pumpkin, pumpkin pie spice, arrowroot powder, and cream of tarter. Pour pumpkin/coconut milk mixture over the coconut. Spread out to make a thin layer. Sprinkle 1 cup nuts and 2/3 cup toasted coconut over pumpkin layer and press down lightly.

Bake at 350ºF for 20 minutes on center oven rack. Remove from oven and sprinkle remaining 1/4 cup chopped pecans, 1/4 cup chocolate chips, and remaining 1/3 cup coconut over top, pressing into pumpkin layer just slightly. Continue baking another 5-7 minutes or so, until edges bubble and begin turning golden brown and the chips begin to melt just slightly. Remove from oven, place on cooling rack, and continue to cool to room temperature. Cut into squares. If not serving right away, line a resealable container with wax paper, place bars (with additional wax paper between layers to prevent sticking to one another), then cover. Store in refrigerator.

How do you make your seven layer bars?

*This recipe first appeared on Daily Forage and is shared on Gluten Free Fridays at VegetarianMamma.com.

Safe food is a journey … Thrive!™

Pumpkin Pecan Seven Layer Bars

(the unrestricted version)

Prep time: 10 minutes

Bake time: 25 minutes

Oven temp: 350ºF

Cool time: about 2 hours

Ingredients:

1 1/2 cups graham crackers, crushed

3 Tablespoons + 1 teaspoon butter or margarine, melted

1 cup + 1/4 cup chopped pecans, divided

2/3 cup + 1/3 cup shredded coconut, divided

1 cup + 1/4 cup chocolate chips, divided

1/2 can (7.5 oz.) sweetened condensed milk

1/2 can (7.5 oz.) pure canned pumpkin – I use Libby’s

1 – 1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon arrowroot powder

1/8 teaspoon cream of tarter

Directions:

Preheat oven to 350ºF. On a foil or parchment-lined baking sheet, spread coconut in a thin layer. Bake for 4-5 minutes, until the coconut begins to toast. Remove from oven and set aside.

Crush the graham style crackers and ginger snaps in a food processor, or in a sealed plastic bag, into fine crumbs. In a small bowl, combine crumbs and margarine. Stir until crumbs are completely moistened. Spread in an even layer in a 9×9 inch baking pan. Press down with back of spatula to make surface flat and crumbs press together well.

Sprinkle 1 cup chocolate chips onto the crumb layer. Whisk together sweetened condensed milk, pumpkin, pumpkin pie spice, arrowroot powder, and cream of tarter. Pour pumpkin/milk mixture over the coconut. Spread out to make a thin layer. Sprinkle 1 cup nuts and 2/3 cup toasted coconut over pumpkin layer and press down lightly.

Bake at 350ºF for 20 minutes on center oven rack. Remove from oven and sprinkle remaining 1/4 cup chopped pecans, 1/4 cup chocolate chips, and remaining 1/3 cup coconut over top, pressing into pumpkin layer just slightly. Continue baking another 5-7 minutes or so, until edges bubble and begin turning golden brown and the chips begin to melt just slightly. Remove from oven, place on cooling rack, and continue to cool to room temperature. Cut into squares. If not serving right away, line a resealable container with wax paper, place bars (with additional wax paper between layers to prevent sticking to one another), then cover. Store in refrigerator.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Seven Layer Bars

Pumpkin Muffin Tops

Chunky Apple Butternut Squash Pie

Pumpkin Pie … With a Bit of Tipsy!

Pumpkin Harvest Stew