I am on a fall-dessert kick from Baking Bites...
First up: Chocolate Pumpkin Pie Bars
Chocolate Pumpkin Pie Bars
Crust:
1/3 cup sugar
1/2 cup + 2 Tbsp butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt
Chocolate Pumpkin Pie Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)
Preheat oven to 350F and lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.
While the crust bakes, make the filling.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk, trying to keep the bubbles in the mixture to a minimum.
When the crust is done, pull it out of the oven and carefully pour the pumpkin pie filling over the still-hot crust. Return the pan to the oven. Bake for an additional 24-28 minutes, until pumpkin filling is set.Cool completely in the pan before slicing and serving.Bars should be stored in the refrigerator and will keep for several days.
Makes 20 bars.
First up: Chocolate Pumpkin Pie Bars
Chocolate Pumpkin Pie Bars
Crust:
1/3 cup sugar
1/2 cup + 2 Tbsp butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt
Chocolate Pumpkin Pie Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)
Preheat oven to 350F and lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.
While the crust bakes, make the filling.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk, trying to keep the bubbles in the mixture to a minimum.
When the crust is done, pull it out of the oven and carefully pour the pumpkin pie filling over the still-hot crust. Return the pan to the oven. Bake for an additional 24-28 minutes, until pumpkin filling is set.Cool completely in the pan before slicing and serving.Bars should be stored in the refrigerator and will keep for several days.
Makes 20 bars.
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