Protein Packed Pumpkin Butter Bars and a Giveaway!

  • Author: The Kitchen Whisperer

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  1. Preheat oven to 350F
  2. Line an 8-inch square pan with parchment paper leaving a 1” overhang all the way around.
  3. In a food processor process the oats, pecans, salt, and spices until finely ground but not quite into a powder. You want a crumble.
  4. Dump the oat mixture into a bowl and add in the protein powder whisking to combine.
  5. Add in the brown sugar and the melted coconut oil.
  6. Mix gently until the mixture comes together forming a moist crumble.
  7. Remove 3/4 cup for topping, setting it aside, and press the remaining mixture firmly and evenly into the prepared pan. Use the bottom of a smaller measuring cup to help press it down evenly.
  8. Spoon the pumpkin butter evenly over the crust in the pan.
  9. Sprinkle the remaining crust mixture evenly over the pumpkin butter pressing the crumbles down lightly. Don’t worry if it doesn’t cover it all.
  10. Bake in the oven for about 20-25 minutes or until golden brown on the top.
  11. Remove from the oven and allow to cool completely before cutting.


For the white drizzle I just melted some white chocolate and made the spiderweb.

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