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Chocolate-Covered Pumpkin Granola Bars

Chocolate-Covered Pumpkin Granola Bars

Homemade Gluten-Free Pumpkin Granola Bars

First, these homemade gluten free granola bars and what makes them special. They are pumpkin flavored, as they are made with pumpkin butter (which is way, way better than pumpkin puree, I now understand). That, and they’re chocolate-covered – but feel free to edit that part out if you’re looking for something a bit simpler. If you’re looking for a straight-up no-pumpkin homemade gluten-free granola bar, try these Soft and Chewy Gluten Free Granola Bars.

Love what you do, and you’ll never work a day in your life. I love what I do, and it’s a pleasure to do it every day and to hang out with you and write cookbooks. Amen and hallelujah.

Lose your power for nearly a week, have your kids unexpectedly home from school for a whole week (surprise!), be suddenly unable to bake or write or work at all, shiver in your jammies, cry a little (a lot) into your coffee (I have now perfected 100 ways to make coffee without power), cuddle your kids against their will because their lips look suspiciously blue, make constant calls on your dying cell phone to the power company (lies! all lies!) the local police (so so nice) the local highway department (the nicest of all) and even the mayor of the next town because he’s so lovely and responsive and your town inexplicably has a council but no mayor, and you’ll learn the power of normal.

Not to mention the power of power. Amen & enough about that. We’re safe, we’re dry and now we’re even warm. Lucky us, all powered up. I hope you are safe and dry and warm.

I once had a freezer full of things like gluten-free granola bars + all manner of cookies + loaves and loaves of bread. Now, I can’t stop making pumpkin butter.

Here’s how I make Pumpkin Butter

Mix 1 29 ounce can packed pumpkin puree with 1 cup (8 fl. oz.) apple cider, a touch of pure maple syrup (okay, fine, 1/4 cup maple syrup) and plenty of pumpkin pie spice (2 teaspoons). Cook it down, cook it down, then cook it down some more over medium high heat, while stirring stirring stirring, until it thickens and darkens and holds its shape.

Here’s how I like to use pumpkin butter: in granola. Made into bars for lunchboxes and on-the-go breakfast and snacks and treats.

You can bake and slice the bars straight up.

Or you can cover them in chocolate on one side.

Since sometimes granola bars that you buy in boxes at the market are covered in chocolate. And you’re always competing with the specialness the other kids have in their lunchboxes at school.

Just don’t forget to put the pumpkin pie spice in the chocolate, so the chocolate doesn’t overpower the pumpkin-ness of these bars. The pumpkin butter really helps the bars hold their shape, and gives them somewhat unexpected depth of flavor. And helps us get into the swing of Thanksgiving (which not for nothing is in 2 1/2 weeks!).

Semi-Pro Tip: Make your own pumpkin pie spice: 1 tablespoon ground cinnamon + 1 teaspoon freshly ground nutmeg + 1 teaspoon ground ginger + 1/2 teaspoon ground allspice.

Tomorrow: To celebrate the Official Publication Date of my second cookbook, Quick & Easy, I plan to share the recipe for Quickest, Yeast-Free Cinnamon Buns on page 25. Major big deal!

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Prep time: Cook time: Yield: 24 bars

Ingredients

1 recipe Gluten-Free Maple Almond Granola

5 teaspoons pumpkin pie spice

3/4 cup (190 g) pumpkin butter

3/4 cup (190 g) no-stir almond butter

12 ounces semi-sweet chocolate, chopped

3 tablespoons (36 g) nonhydrogenated vegetable shortening

Directions

  • Preheat your oven to 325°F. Line a 10-inch x 15-inch rimmed baking sheet with parchment paper that overhangs the edges of the pan, and set it aside.

  • Follow instructions 1 and 2 in the Maple Almond Granola recipe. Add in 2 1/2 teaspoons of the pumpkin pie spice, and mix to combine. Set the granola ingredients aside.

  • Place the almond butter and pumpkin butter in a small saucepan, and stir. Place the mixture over medium-low heat, stirring frequently, until melted. Pour the mixture into the bowl of granola ingredients, and mix to combine well. The mixture should be thick and sticky.

  • Scrape the granola mixture into the prepared baking sheet, and press it very firmly into an even layer in the baking sheet. Place the baking sheet in the center of the preheated oven and bake until firm, slightly puffed and beginning to brown on top and around the edges, about 25 minutes. Rotate once during baking.

  • Remove from the oven and allow to cool in the pan for about 10 minutes or until mostly firm. Then place the entire baking sheet in the freezer until solid, about 10 minutes.

  • While the bars are in the freezer, place the chopped chocolate and vegetable shortening in a small, microwave-safe bowl. Place the bowl in the microwave and heat the chocolate and shortening at 60% power for 1 minute. Stir, and return to the microwave to heat again at 60% power for 30 seconds at a time, stirring in between, until the chocolate is melted and smooth. Set aside to cool briefly.

  • Remove from the freezer. Lift the granola bars out of the pan by holding onto the overhung parchment paper, and invert the bars onto a large cutting board. Carefully remove the parchment paper from the bars, and pour the melted chocolate over the top of the cooled bars. Spread into an even layer and allow to sit until it is set. With a large, sharp knife, slice into bars.

  • Store bars in an airtight container at room temperature, or freeze for longer storage, with a small sheet of parchment paper between layers of bars to avoid bars’ sticking to one another.

  • Tired of pumpkin? Try my Gluten-Free Chocolate Vegan Granola Bars!

Love,
Me

 

P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! Remember, I can’t keep the blog going without your support!

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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  • kclark

    Wow and YUM! These look sooo good.  In fact, I could use one right now to lift up my less than stellar morning.  I woke up happy but by the time I got to work, too many crappy things happened.  So I could use a cuppa, one of these yummy bars and some girlfriend time.  Can I come over and will you share?

    So glad you have power.  We have good friends in NJ, that are still without and they aren’t on the grid for when they get their power back.  It is no fun.  BTW, I made the yummy donuts on the cover of your new book and they are AMAZING.  Some friends came over and ate a few.  When I told them they were GF, they were shocked.  That is really so satisfying because it screams “No my food doesn’t taste like cardboard!”  All the kids loved them.  So my kid wants to know if she is one of the kids that you dedicated your book too.  lol, of course I told her yes.

    • kclark

      Oh and last night I made the refrigerated pizza and bread dough for my week. Are you organizing me Ms. Hunn??? Who would have thought….

  • kclark

    Wow and YUM! These look sooo good.  In fact, I could use one right now to lift up my less than stellar morning.  I woke up happy but by the time I got to work, too many crappy things happened.  So I could use a cuppa, one of these yummy bars and some girlfriend time.  Can I come over and will you share?

    So glad you have power.  We have good friends in NJ, that are still without and they aren’t on the grid for when they get their power back.  It is no fun.  BTW, I made the yummy donuts on the cover of your new book and they are AMAZING.  Some friends came over and ate a few.  When I told them they were GF, they were shocked.  That is really so satisfying because it screams “No my food doesn’t taste like cardboard!”  All the kids loved them.  So my kid wants to know if she is one of the kids that you dedicated your book too.  lol, of course I told her yes.

    • kclark

      Oh and last night I made the refrigerated pizza and bread dough for my week. Are you organizing me Ms. Hunn??? Who would have thought….

  • Linda

    Can you use agave syrup in place of the Lyle’s syrup when making the granola part? Comments were closed on your link to that recipe.

    • Sloluckystyle

      Here on the west coast where we have 95 degree unusual weather, we are wishing you a speedy recovery to power, warmth, safety and sanity. Our thoughts and prayers are with all of you. We have been putting together a BAIL OUT BAG in case of emergency and have water, non-perishables and the like. I also have gluten free four and such so I can eat if we have an emergency. Also, frozen gluten free treats in freezer that we can munch on too. Thank you for all your delicious recipes and your candid way of writing and sense of humor. I have both cookbooks and rave about them to everyone. No one ever guesses I cook gluten free when they eat at our house…they just love the flavors. Thank you. 

      • gfshoestring

        Thank you so much for spreading the word, and good for you for putting together a Go Kit! 
        xoxo Nicole

  • Linda

    Can you use agave syrup in place of the Lyle’s syrup when making the granola part? Comments were closed on your link to that recipe.

  • JoAnn C.

    If you run for mayor of your city I will move in next door and vote for you.  Then I will come over, with hot coffee for us, and we can eat pumpkin and chocolate everything and discuss how much better things will be run once you’re in charge.

    • Elaine Maahs

      So I have noticed you use a combination of butter and shortening….I am not used to using shortening but was wondering if I used coconut/palm oil or all butter if it would make a significant difference…I guess really I am wondering why the combination in several recipes

      • Layanqui

        I have both of your books and love the recipes, these look delicious and I can’t wait to find time to make them

      • gfshoestring

        Butter behaves very differently from shortening in baking, Elaine. Butter has much more moisture than shortening, so shortening is more likely to make things ‘crisp’ and also won’t spread like butter. Butter is what will help baked good brown, though. My choice of which ingredient I do or don’t use is based on chemistry. :) The shortening in this recipe, mixed as it is with the chopped chocolate, helps prevent the chocolate from blooming as it dries.
        xoxo Nicole

  • JoAnn C.

    If you run for mayor of your city I will move in next door and vote for you.  Then I will come over, with hot coffee for us, and we can eat pumpkin and chocolate everything and discuss how much better things will be run once you’re in charge.

  • Carole

    I think we all need to go out and buy lots of canned pumpkin while it’s on sale for the holidays.What would we ever do without you.
    In your usa pans there is one for New England hot dog buns.I’d like to ask for that for Christmas. What bread recipe do you use in it ????
    Am getting the digital kitchen scale for my birthday coming up on sunday.

  • Carole

    I think we all need to go out and buy lots of canned pumpkin while it’s on sale for the holidays.What would we ever do without you.
    In your usa pans there is one for New England hot dog buns.I’d like to ask for that for Christmas. What bread recipe do you use in it ????
    Am getting the digital kitchen scale for my birthday coming up on sunday.

  • Elaine Maahs

    So I have noticed you use a combination of butter and shortening….I am not used to using shortening but was wondering if I used coconut/palm oil or all butter if it would make a significant difference…I guess really I am wondering why the combination in several recipes

    • Layanqui

      I have both of your books and love the recipes, these look delicious and I can’t wait to find time to make them

  • Sloluckystyle

    Here on the west coast where we have 95 degree unusual weather, we are wishing you a speedy recovery to power, warmth, safety and sanity. Our thoughts and prayers are with all of you. We have been putting together a BAIL OUT BAG in case of emergency and have water, non-perishables and the like. I also have gluten free four and such so I can eat if we have an emergency. Also, frozen gluten free treats in freezer that we can munch on too. Thank you for all your delicious recipes and your candid way of writing and sense of humor. I have both cookbooks and rave about them to everyone. No one ever guesses I cook gluten free when they eat at our house…they just love the flavors. Thank you. 

    • Thank you so much for spreading the word, and good for you for putting together a Go Kit! 
      xoxo Nicole

  • Ok, everytime I think – enough pumpkin already (this coming from a self professed pumpkin-aholic) – I look on your site and change my mind. The pumpkin butter thing was holding me back a bit because I didn’t have cider, but now I do and it’s clear that I *have* to make these granola bars because they look INSANE. The covered in chocolate part also helps.

    So glad to hear your power is back! And is it strange to admit I was thinking about your freezer and the loss of your gf stash? Probably.
    -Dana

    • gfshoestring

      Not weird at all, Dana! That’s what friends do anyway, right?
      You’re my “ideal pumpkin reader/eater.” I bake at your service. 
      xoxo Nicole

  • Ok, everytime I think – enough pumpkin already (this coming from a self professed pumpkin-aholic) – I look on your site and change my mind. The pumpkin butter thing was holding me back a bit because I didn’t have cider, but now I do and it’s clear that I *have* to make these granola bars because they look INSANE. The covered in chocolate part also helps.

    So glad to hear your power is back! And is it strange to admit I was thinking about your freezer and the loss of your gf stash? Probably.
    -Dana

    • Not weird at all, Dana! That’s what friends do anyway, right?
      You’re my “ideal pumpkin reader/eater.” I bake at your service. 
      xoxo Nicole

  • Laura

    Glad you’re safe.  So does this mean you’ll be running for Mayor soon?

    • gfshoestring

      Oh, definitely, Laura. I’ll have a fiscally conservative platform. ;)
      xoxo Nicole

    • Oh, definitely, Laura. I’ll have a fiscally conservative platform. ;)
      xoxo Nicole

  • Pingback: Happy Birthday and a Pumpkin Round-up (last one!) | celiac kiddo()

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