Pumpkin Caramel Bars
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour2.25 cups
Rolled Oat1 cup
Brown Sugar1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Salt1 cup
Butter430 g
Pumpkin Puree (can)340 g
Evaporated Milk (can)2
Eggs3 cup
White Sugar1 tsp
Ginger1 tsp
Ground Cloves1 cup
Heavy CreamDirections:
1
Preheat the oven to 350 degrees F
2
Combine the flour, oats, 1 1/2 cups brown sugar, baking soda, 1 1/2 teaspoons cinnamon and 3/4 teaspoon salt in a large mixing bowl
3
Melt 3/4 cup butter, let it cool, and pour into the mixing bowl with the dry ingredients
4
Stir until a soft dough forms
5
It should be just slightly crumbly
6
If the dough feels wet and heavy, add a little more flour
7
Line the bottom and sides of a 9x13 inch baking dish with Reynolds Wrap(R) Aluminum Foil
8
Press 3/4 of the dough into the dish
9
Reserve the remaining 1/4 to use for topping
10
Bake for about 10 minutes or until the top is barely golden brown
11
Combine the pumpkin, evaporated milk, eggs, white sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, ginger and cloves and mix until blended completely
12
When the crust is done, pour the filling mixture over the crust and continue to bake for 20 minutes
13
Remove pan from oven and sprinkle the reserved dough over the filling
14
Bake for another 20 minutes
15
Let the bars cool
16
For the caramel sauce, melt 4 tablespoons butter, 1/3 cup brown sugar and 1/3 cup cream together in a small saucepan
17
Set the temperature on medium heat and stir constantly until the caramel is smooth and barely bubbling
18
Pour over the bars
19
Cut and serve!