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To make these delicious bars, you will need the following ingredients: - 1½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup unsalted butter, melted - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - 1 cup cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - ½ cup caramel sauce (store-bought or homemade) - Sea salt flakes for garnish Quality matters when you cook. Fresh, high-quality ingredients make a big difference. For the graham cracker crumbs, I recommend using whole graham crackers instead of pre-packaged crumbs for better flavor. If you can find organic cocoa powder, it will elevate the taste of your bars. You can swap brown sugar with coconut sugar for a deeper flavor. If you prefer a lighter filling, use low-fat cream cheese. For the pumpkin puree, look for brands without added sugars or preservatives. Choosing the right pumpkin puree can change your dish. Canned pumpkin is easy and reliable. Look for brands like Libby's or Farmer's Market. They offer consistent quality. If you want to try homemade, roast fresh pumpkins, scoop out the flesh, and blend until smooth. For caramel sauce, I suggest brands like Ghirardelli or Smucker's. They have great flavors and textures. If you want a fun twist, try making your own caramel sauce. It’s simple and adds a personal touch to your bars. To start, gather your ingredients for the crust. In a medium bowl, mix together 1½ cups of graham cracker crumbs, ½ cup of unsweetened cocoa powder, ½ cup of melted unsalted butter, and ½ cup of packed brown sugar. Stir until the mixture looks crumbly and well mixed. Next, grab a 9x9-inch baking dish. Press the crumbly mixture evenly into the bottom of the dish. I use the back of a measuring cup to get a nice flat surface. Then, place the dish in the fridge while you work on the filling. Now, let's make the pumpkin filling. In a large bowl, combine 1 cup of canned pumpkin puree with ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. Mix until everything is fully combined. In another bowl, beat 1 cup of softened cream cheese with an electric mixer. Mix until smooth. Gradually add in ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until the mixture is creamy and well blended. Finally, fold the pumpkin mixture into the cream cheese mixture. Be gentle to keep it fluffy. It's time to put it all together! Take the crust from the fridge and spread the pumpkin cream cheese filling evenly over it. Use a spatula to smooth out the top. Next, drizzle ½ cup of caramel sauce over the pumpkin filling. Use a knife to swirl the caramel gently around for a marbled look. After that, sprinkle a few sea salt flakes on top to enhance the flavors. Cover the dish with plastic wrap and refrigerate for at least 4 hours. This helps the bars set up nicely. Once they are set, you can cut them into bars and serve chilled. Enjoy! To avoid lumps in the filling, mix the pumpkin puree well first. Use a whisk to blend the spices in before adding the cream cheese. Beat the cream cheese until smooth, then add the powdered sugar slowly. This helps keep the mixture creamy. Always fold the pumpkin mix in gently to prevent air bubbles. Chill the bars for at least four hours. This allows the filling to set properly. If you can, let them chill overnight for best results. Keep the bars covered to avoid drying out. The longer they chill, the better the flavors meld together. For a beautiful presentation, serve the bars on a nice platter. Drizzle extra caramel sauce on top before serving. Add small sprigs of mint for a pop of color. Cut the bars neatly to show off the layers. This makes them look as good as they taste! {{image_2}} You can easily change the flavor of these bars. Here are some fun ideas: - Chocolate Chips: Fold in some mini chocolate chips for a sweet twist. - Nutmeg: Add more nutmeg for a warm, spicy taste. - Maple Syrup: Swap some caramel for maple syrup for a unique flavor. - Chopped Nuts: Pecans or walnuts can add a nice crunch. Feel free to experiment! Mixing these add-ins makes each batch special. You can make these bars fit different diets too. Try these options: - Gluten-Free: Use gluten-free graham crackers or almond flour. This keeps the crust tasty and safe. - Dairy-Free: Replace cream cheese with a dairy-free version. Coconut cream works great. - Healthier Alternatives: Use honey instead of brown sugar. This cuts down on refined sugars. These swaps still keep the bars delicious while fitting your needs! To keep your no-bake salted caramel pumpkin bars fresh, store them in the fridge. Use an airtight container to protect them from air and moisture. If you have leftovers, cut the bars into squares before storing. This makes it easy to grab a piece later! You can freeze these bars for later enjoyment. First, let the bars chill in the fridge until set. Then, cut them into squares. Wrap each square in plastic wrap or foil. Place them in a freezer bag or container. When you want to eat one, take it out and let it thaw in the fridge for a few hours. These delicious bars will last about 5 days in the fridge. If you freeze them, they can stay good for up to 2 months. Just remember to label your containers with the date you made them! Yes, you can use fresh pumpkin. You need to cook and puree it first. Fresh pumpkin gives a great taste and texture. However, canned pumpkin is easier and saves time. Both options work well in these bars. The bars need to chill for at least 4 hours. This allows them to firm up nicely. I recommend chilling them overnight for the best results. The longer they sit, the better the flavors blend. Absolutely! These bars are perfect for making ahead. You can prepare them a day or two in advance. Just store them in the fridge covered. This makes them a great treat for gatherings or special events. You now have everything you need to make no-bake salted caramel pumpkin bars. Remember the importance of choosing quality ingredients, like fresh pumpkin and a good caramel sauce. Follow the step-by-step instructions carefully, and consider the tips for a perfect texture. These bars are not only delicious but also customizable. They store well, so you can enjoy them later. Don't hesitate to try different flavors or dietary swaps. With these tips, I believe you will create a treat everyone will love. Enjoy your baking!

No-Bake Salted Caramel Pumpkin Bars

Satisfy your sweet cravings this fall with these delicious No-Bake Salted Caramel Pumpkin Bars! Perfectly layered with a graham cracker crust and creamy pumpkin filling, these treats are easy to make and sure to impress. You'll love the rich flavors enhanced by the drizzle of caramel and a sprinkle of sea salt. Click through to discover the step-by-step recipe and enjoy a delightful autumn dessert that's a guaranteed crowd-pleaser!
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Ingredients
  

1½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup unsalted butter, melted

½ cup brown sugar, packed

1 cup canned pumpkin puree

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup caramel sauce (store-bought or homemade)

Sea salt flakes for garnish

Instructions
 

In a medium bowl, combine graham cracker crumbs, cocoa powder, melted butter, and brown sugar. Mix until everything is well-combined and crumbly.

    Press the mixture evenly into the bottom of a 9x9-inch square baking dish to form the crust. Use the back of a measuring cup for an even surface. Chill in the refrigerator while you prepare the filling.

      In a large bowl, mix the pumpkin puree, cinnamon, nutmeg, and ginger until combined.

        In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract until well combined.

          Fold the pumpkin mixture into the cream cheese mixture until fully incorporated.

            Spread the pumpkin cream cheese filling evenly over the chilled crust in the baking dish. Smooth the top with a spatula.

              Drizzle the caramel sauce over the pumpkin filling, swirling gently with a knife for a marbled effect.

                Sprinkle a few sea salt flakes over the top to enhance the flavors.

                  Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.

                    Once set, cut into bars and serve chilled.

                      Prep Time: 20 min | Total Time: 4 hr 20 min | Servings: 16 bars

                        - Presentation Tips: Serve on a platter and drizzle additional caramel on top for a decoratively drizzled appearance. Garnish with small sprigs of mint for a fresh contrast.