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10.15.16

Paleo Pumpkin Caramel Pecan Fudge Bars w/Cookie Crust

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These Pumpkin Caramel Pecan Fudge Bars are a decadent real-food treat!  A vanilla cookie crust is topped with a no-bake pumpkin caramel fudge with chopped pecans and chilled for a perfectly creamy texture!  Refined sugar free, gluten free and Paleo.pumpkin-caramel-pecan-bars

To start off, I would just like to say that I’m obsessed with the bottom layer of these bars – the cookie crust – and if I could, I would somehow work this crust into every recipe.  Maybe a bit of an exaggeration, but I had to get it out there.

ANYWAY!  Unfortunately, I do not have a story from my past related to this recipe in any way, in fact, what I originally wanted it to be, is not what it turned out to be at all.  Deep stuff.  Or not – just baking stuff.  Or no-baking, which is what wound up happening with these Pumpkin Caramel Pecan Fudge Bars.honey-roasted-pecan-butter-4

Can you say the title 5 times fast?  I know it’s a long one, and I struggled with trying to name these bars until I gave up and just decided to call them what they are!  Originally, I did not have a fudge bar in mind at all, but rather a pumpkin-pecan pie bar.

That fantasy ended when they came out of the oven, cooled, and, although pretty (pecans make everything prettier in my opinion) they did not taste the way I wanted them to taste.  Honestly, they tasted like someone schmeared a scoop of the pumpkin pie right into the pecan pie before Thanksgiving dessert, and I was not digging it.  honey-roasted-pecan-butter-3

So I did what I think most food bloggers do in that situation – went through the 5 stages of grief.  You know – denial, anger, bargaining, depression, acceptance.  Every. Single. Time. a recipe fails.  You see, I was a social worker in another life, so this is how I think.

Somewhere close to the acceptance phase (this takes me several hours) I decided I’d completely rework the bars into something similar, yet really different.  The crust stays (I love cookie crusts!) but the top layer needed an overhaul.  CARAMEL!  FUDGE!  These are like my dessert go-to’s ever since you guys went wild over my caramel fudge cups last year.  The feeling of being loved!  Of course in my low moments I try to revisit it.honey-roasted-pecan-butter

So, for the top layer of these bars, I knocked-off my old caramel fudge recipe EXCEPT I added pumpkin, because DUH – it’s the law this time of year and it’s also really, really delicious in the caramel fudge.  Oh, and the chopped pecans – they stayed too – after all, that was the whole point of this recipe in the beginning.

So, what we are left with is pure decadent awesomeness in Paleo fudge bar form.  A cookie crust (the only part of this recipe you need your oven for) and a no-bake pumpkin caramel pecan fudge layer.  Say it 5 times fast and then MAKE IT!  Or, say it 5 times fast over and over while you’re waiting for it to chill in the fridge.  It’s up to you – I know you will love these bars guys!

Paleo Pumpkin Caramel Pecan Fudge Bars w/Cookie Crust

honey-roasted-pecan-butter-6

Paleo Pumpkin Caramel Pecan Fudge Bars w/Cookie Crust

This decadent Paleo dessert is perfect for fall! A vanilla cookie crust is topped with creamy pumpkin caramel fudge with chopped pecans and chilled for perfect fudgey texture. Refined sugar free, gluten free, and Paleo.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: Gluten-free, Paleo
Servings: 16 servings
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Ingredients

For the Cookie Crust:

  • 1 egg
  • 1/4 cup organic coconut oil melted and cooled to almost room temp
  • 1/4 cup organic coconut sugar
  • 6 Tbsp + 1 tsp coconut flour
  • 1/2 tsp pure vanilla extract

For the Pumpkin Caramel Pecan Fudge Layer

  • 5 Tbsp organic coconut sugar
  • 5 Tbsp organic coconut oil
  • 1/2 cup full fat coconut milk creamy*
  • 3 Tbsp organic pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1 1/2 cups raw pecans chopped**

Instructions

  1. Preheat your oven to 350 degrees and line an 8 x 8" square baking pan with parchment paper***
  2. First, make the crust. In a medium bowl, whisk together the egg, coconut sugar, and coconut oil until smooth. Mix in the coconut flour until a sticky dough forms (you can chill the dough in the freezer for a minute to make it easier to work with)
  3. Using a piece of parchment paper to minimize sticking, press the dough down into the parchment lined square pan to cover the bottom fully.
  4. Bake the crust in the preheated oven about 10 minutes or until set and just beginning to brown, then remove from oven and set aside to cool while you make the fudge.
  5. To make the fudge, have all your ingredients ready to go and heat a medium saucepan over low heat.
  6. Add the coconut oil and stir until just melted. Then, add the coconut sugar and stir continuously for about a minute to combine.
  7. Continue to stir and add the coconut milk to the saucepan.
  8. Stir and cook another minute or two keeping the heat on low. When small bubbles begin to form, remove from heat.

  9. Stir in the pumpkin puree, pumpkin spice and vanilla until smooth and creamy, then stir in the chopped pecans.
  10. Spread the pumpkin caramel fudge mixture over the crust, cover with plastic wrap and chill in the refrigerator for at least 2 hours until firm, or in the freezer for about 30 minutes.
  11. Cut into squares and enjoy!

Recipe Notes

*To prepare my coconut milk, I chill prior to opening the can so the cream and "water" separates, then, I discard half the water and blend up the rest with an immersion blender.
**You can lightly toast the pecans prior to adding to the recipe if you prefer - I made this with raw pecans and toasted and both were good.
***This is for baking the crust - the top layer is no-bake

Nutrition

Calories: 201kcal
Carbohydrates: 10g
Protein: 2g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 10mg
Sodium: 29mg
Potassium: 67mg
Fiber: 3g
Sugar: 5g
Vitamin A: 460IU
Vitamin C: 0.3mg
Calcium: 11mg
Iron: 0.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Paleo Pumpkin Caramel Pecan Fudge Bars:

paleo-pumpkin-caramel-pecan-fudge-bars-with-cookie-crustWant more Paleo Fudge Recipes?  Try one of these!

Pumpkin Spice Fudge

Honey Almond Fudge Cups

Mocha Almond Fudge

Salted Dark Chocolate Tahini Fudge

Paleo Fudge Bars Around the Web:

Chocolate Avocado Freezer Fudge

5 Ingredient Tahini Fudge

Tell Me!

Have you tried the mix of pumpkin and caramel?

What one thing that makes every dessert prettier?  (DRIZZLES!  This is missing a drizzle!)

Last time you went through the 5 stages of grief for something silly?

Michele

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Paleo Pumpkin Fudge Cookies
  • Pumpkin Spice Fudge {Paleo & Vegan}
  • Paleo Pecan Pumpkin Pie Bars
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Nina Holden says

    October 15, 2016 at 9:33 am

    It is so disturbing not being able to get to the recipes.

    Reply
    • Michele says

      October 15, 2016 at 10:17 am

      Is the recipe not displaying?

      Reply
      • Haleo Paleo says

        October 20, 2016 at 9:52 am

        I’m not getting a display either. It sounds sooo good.

        Reply
        • Michele says

          October 20, 2016 at 11:35 am

          I’m looking at it right now on my laptop – are you on mobile?

          Reply
  2. Raquel says

    October 15, 2016 at 10:55 am

    Do you have any suggestions for a coconut milk replacement? I am allergic to coconut but I haven’t been able to find a good recipe replacement for your recipes.

    Reply
    • Michele says

      October 15, 2016 at 2:07 pm

      Unfortunately I don’t know how to create the fudge layer without coconut milk, since it’s a big part of the caramel I make for most recipes. One thing that’s a very different approach but might be good is trying a “caramel” made by pureeing dates (you can google “date caramel” to get an idea of how to do this – it’s basically dates and water) and then adding the pumpkin puree, pecans and spices to this. I’m sure it would be yummy, but, I’m not sure about the binding factor since I haven’t tried it. If you experiment, let me know!

      Reply
  3. Carol Carlson says

    October 15, 2016 at 11:56 am

    I was not able to print the recipe.

    Reply
    • Michele says

      October 15, 2016 at 2:00 pm

      In the recipe box, below the photo, is the “print” button which prompts a new page to open with the printable recipe. I just did this from my laptop and it’s working just fine, hopefully this works for you too!

      Reply
  4. Amanda @ .running with spoons. says

    October 15, 2016 at 6:06 pm

    I know what you mean about being completely obsessed with crust! This one sounds SO good, and the pumpkin caramel does as well. I don’t think I’ve ever combined pumpkin and caramel, but I want these to be my first 🙂

    Reply
    • Michele says

      October 16, 2016 at 4:35 pm

      This season I’ve learned pumpkin can really go with anything, and really good with caramel!

      Reply
  5. cakespy says

    October 16, 2016 at 7:42 am

    These look ridiculous. In a good way. I saw them on food gawker and had to click over and was not disappointed!

    Reply
    • Michele says

      October 16, 2016 at 9:18 am

      Awesome thanks! Hope you try 🙂

      Reply
  6. Bethany @ athletic avocado says

    October 16, 2016 at 12:05 pm

    YESSSS to that cookie crust! These bars look EPIC, as do all of your recipes! So decadent and sinful, yet paleo-friendly!

    Reply
    • Michele says

      October 16, 2016 at 4:33 pm

      Thanks! That’s definitely what I go for – I like to forget things are Paleo, lol!

      Reply
  7. Meghan@CleanEatsFastFeets says

    October 16, 2016 at 12:14 pm

    It’s funny how recipes can change in the course of making them, especially from their original intention. I think pecans make everything look and taste better too. Give me all the nuts, and the fudge too of course.

    Reply
    • Michele says

      October 16, 2016 at 4:32 pm

      Nuts and fudge making life easier, I’ll take it!

      Reply
  8. Emily says

    October 17, 2016 at 3:23 pm

    THANK you for posting this Michele! Making it today for some friends. <3 They look delicioso!

    Reply
    • Michele says

      October 20, 2016 at 12:03 pm

      YAY!

      Reply
  9. DC says

    November 8, 2016 at 8:49 pm

    I made these tonight and while they taste good, and they look pretty like yours, I’m not getting the consistency I expected from the word “fudge” – the top layer is very soft, even though I followed your directions exactly. I tried one after two hours in the fridge – do they firm up to fudgy after a longer chill?

    Reply
    • Michele says

      November 8, 2016 at 9:21 pm

      Yes, they definitely firm up the longer they chill, and if you want a very firm consistency I recommend freezing overnight.

      Reply
  10. Julia says

    September 10, 2017 at 10:15 pm

    Hi! Your recipe sounds so good! What are the nutritional facts/macros? Thank you in advance!

    Reply
    • Michele says

      September 11, 2017 at 4:43 pm

      Hi! I just updated the recipe to show all nutrition info 🙂

      Reply
      • Julia says

        September 11, 2017 at 5:16 pm

        Thank you!

        Reply
  11. Amy says

    December 7, 2019 at 1:10 am

    Do you think the cookie layer can be made without the egg? Using egg replace, chia egg, or gelatin egg?

    Reply

Trackbacks

  1. Link Love 10/16 | running with spoons says:
    October 16, 2016 at 6:01 am

    […] Paleo Pumpkin Caramel Pecan Fudge Bars via Paleo Running Momma. That cookie crust, though! And how good does pumpkin caramel sound!? […]

    Reply
  2. Friends, Fall, Furry Puppies, and the Glory of the Gospel! says:
    October 27, 2016 at 12:21 am

    […] Paleo Pumpkin Caramel Pecan Bars […]

    Reply
  3. Paleo Double Chocolate Turtle Bars | The Paleo Running Momma says:
    July 15, 2017 at 3:04 pm

    […] Caramel Pecan Fudge Bars with Cookie Crust […]

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  4. Paleo Cookie Crumb Cranberry Bars | The Paleo Running Momma says:
    August 31, 2017 at 9:43 am

    […] Pumpkin Caramel Pecan Fudge Bars […]

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  5. Top Paleo Pumpkin Desserts | The Movement Menu says:
    September 25, 2017 at 9:52 pm

    […] Paleo Pumpkin Caramel Pecan Fudge Bars Recipe by Paleo Running Momma […]

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  6. Elegant Cakes – 25 Paleo Pumpkin Recipes (mostly desserts!) says:
    October 9, 2017 at 5:16 am

    […] Paleo Pumpkin Caramel Pecan Fudge Bars First of all – these have a vanilla cookie crust! Yum. Then they’re topped with a no-bake pumpkin caramel fudge. […]

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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