Pumpkin Shortbread Bars (Print Version)
# Ingredients:
01 -
1 1/2 cups pumpkin puree.
02 -
1/2 teaspoon nutmeg, ground.
03 -
1/2 teaspoon vanilla flavoring.
04 -
A pinch of salt.
05 -
3 tablespoons white sugar.
06 -
1/3 cup walnut pieces, chopped and toasted.
07 -
1 1/4 cups plain flour.
08 -
1/2 cup softened butter.
09 -
1 teaspoon ground cinnamon.
10 -
1/4 cup caramel drizzle.
11 -
1/3 cup chocolate chips, semi-sweet.
12 -
1/4 cup plain flour.
13 -
1/2 cup packed brown sugar.
# Instructions:
01 -
Turn your oven on at 325°F. Cover a square 8x8 pan with foil or parchment, and lightly coat it with spray oil. Put it to the side.
02 -
Stir the shortbread layer ingredients together in a large mixing bowl until everything is just combined. Press into the pan evenly. Leave it aside.
03 -
Use another large bowl to whisk all the pumpkin layer ingredients until smooth and well-mixed.
04 -
Carefully pour the pumpkin mixture over the shortbread base and level it out with a spatula.
05 -
Scatter the toasted nuts and chocolate chips on top, pressing them gently into the pumpkin mixture with your hand.
06 -
Pour caramel sauce in a zigzag or swirl all over the top to finish.
07 -
Place in the oven and bake for around 45 minutes to an hour. It's done when the center is solid.
08 -
Let it cool off entirely before cutting into 16 squares. Serve and enjoy.
# Notes:
01 -
Tastes great if you refrigerate it before serving for a cool twist.