One bowl is all it takes to whip up a batch of these paleo-friendly bars. Our friends Stacie Hassing and Jessica Beacom from Real Food Dietitians pair a delicately spiced soft pumpkin cookie base with taste-tempting chocolate chips to create these quick and easy crowd-pleasing bars.
Preheat the oven to 350°F. Lightly grease a 9” square pan.
In a large bowl, stir together all the ingredients except the chocolate chips.
Gently fold in 3/4 cup (128g) of the chocolate chips.
Transfer the batter to the prepared pan, spreading it with a spatula or your lightly greased hands into an even layer. Sprinkle the remaining 1/4 cup (42g) chocolate chips over the batter.
Bake the bars until the center is firm to the touch, 17 to 22 minutes.
Remove the bars from the oven and allow them to cool completely in the pan before cutting.
Store leftover bars in a well-sealed container for up to 24 hours at room temperature, up to five days in the refrigerator, or for several months in the freezer.
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