Monday, November 15, 2010

Chocolate and Pumpkin Pie Shortbread Bars

Yes, I'm still on a pumpkin kick! I just can't get enough pumpkin. I'm very excited for Pumpkin Pie at Thanksgiving. Here is a tasty little treat I found on Picky Palate. They were surprising. I expected more of a pumpkin pie taste, but the shortbread crust gives it a surprising twist. Very good, very rich, very perfect.

Chocolate and Pumpkin Pie Shortbread Bars

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
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
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.

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