NO-BAKE PUMPKIN COOKIE DOUGH CARAMEL BARS (vegan, gluten-free)

Line a 9x5 loaf pan with parchment paper. In a medium bowl, combine all of the cookie dough ingredients (peanut butter, pumpkin, maple syrup, vanilla extract, almond flour, pumpkin pie spice, and chocolate chips). Press the cookie dough down into the loaf pan using your hands until evenly packed and distributed. Place in the fridge to set while you make the caramel. In a separate medium bowl, mix together the ingredients for the salted caramel (peanut butter, maple syrup, and a pinch of salt). Remove the cookie dough layer from the fridge and add the caramel, using a spoon to ensure it’s evenly distributed. Place in the fridge to set for 15 minutes. Melt the chocolate chips and coconut oil together in your microwave in 15-second increments, stirring between intervals until completely glossy and smooth. Pour the melted chocolate on top of the caramel and smooth until even. Add flaky salt on top and place back into the fridge for about 30 minutes to set or until the chocolate has hardened. Slice into bars and enjoy immediately!