Wednesday, October 27, 2010

Chocolate and Pumpkin Pie Shortbread Bars

So I'm not a huge fan of pumpkin, but since it's almost Halloween, I figured, what the heck. I should make something festive. I saw this recipe on Picky Palate and figured they looked delicious! 

Chocolate and Pumpkin Pie Shortbread Bars 
Shortbread Layer:

2 sticks softened butter 
1 Cup granulated sugar 
1/4 Cup packed light brown sugar 
1 3/4 Cup all purpose flour 
1/2 teaspoon kosher salt 
Pumpkin Layer:
2 Cups canned pumpkin 
1/2 Cup granulated sugar 
1/2 Cup heavy whipping cream 
2 large eggs 
1 teaspoon ground cinnamon 
1/2 teaspoon fresh grated nutmeg 
Chocolate Topping:
1 Cup chopped chocolate or chocolate chips 
Sprinkles of choice if desired 

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray. 

2. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown. 

3. Let cool for 30 minutes then cut into bars.** Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve. 

**HINT: I thought it would be a bad idea to cut them and then put the chocolate on top. Do not do what I did! The chocolate hardens and makes it impossible to cut without smooshing the pumpkin. I barely got one piece out looking good. Also, may want to think about baking the shortbread for a little bit first. It was a little bit soft/ undercooked. 

No comments:

Post a Comment