Publisher Photo
Publisher Photo
from Salsa
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.

Ingredients

  • 8 oz. bacon, diced
  • 2 cups flour
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1/2 t. salt
  • 1 1/2 cups pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 T. unsalted butter, melted
  • 1 t. vanilla
  • 1/4 cup chopped toasted pecans, optional
  • Frosting:
  • 2 cups packed brown sugar
  • 1/3 cup water
  • Pinch salt
  • 1/2 cup heavy cream
  • 1 stick unsalted butter, cubed
  • 4 oz. cream cheese, cut into 1 inch cubes
  • Sea salt, optional

Directions

Preheat oven to 350. Coat a 9 x 13 inch baking pan with nonstick spray. Cook
bacon in sauté pan over medium heat until crisp; drain on paper towel lined
plate and set aside. Reserve 2 T. drippings. Whisk together flour, baking soda,
cinnamon, and salt for the bars in medium bowl. Set aside. Whisk together
pumpkin puree, sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings
and vanilla in large bowl until well blended. Stir in flour mixture and pecans.
Spread pumpkin batter evenly into prepared pan; bake until a toothpick inserted
into center comes out clean, about 20 minutes. Let cool completely before
frosting. Boil 2 cups brown sugar, water, and pinch salt for the frosting in
large pan over high heat, 5 minutes, gently swirling occasionally to prevent
scorching. Whisk in cream and butter pieces. Mixture will bubble furiously. Keep
whisking. Boil 2 minutes more. Transfer caramel to bowl of stand mixer; whip on
high speed until sides of bowl are cool to the touch and caramel is thick, 8 to
10 minutes, scraping down sides of bowl as needed. Add cream cheese, 1 cube at a
time, until frosting is smooth. Frost cooled bars. Finely chop cooked bacon and
sprinkle onto frosted bars with sea salt. Store bars in refrigerator up to 1
week. Makes 24 bars. Bacon adds out of this world flavor to these bars, but if
you're not feeling adventurous, substitute chopped pecans for the bacon instead.
Source: Cuisine at Home Yield: serves 10

  • 8 oz. bacon, diced
  • 2 cups flour
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1/2 t. salt
  • 1 1/2 cups pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 T. unsalted butter, melted
  • 1 t. vanilla
  • 1/4 cup chopped toasted pecans, optional
  • Frosting:
  • 2 cups packed brown sugar
  • 1/3 cup water
  • Pinch salt
  • 1/2 cup heavy cream
  • 1 stick unsalted butter, cubed
  • 4 oz. cream cheese, cut into 1 inch cubes
  • Sea salt, optional
  1. Preheat oven to 350. Coat a 9 x 13 inch baking pan with nonstick spray. Cook
  2. bacon in sauté pan over medium heat until crisp; drain on paper towel lined
  3. plate and set aside. Reserve 2 T. drippings. Whisk together flour, baking soda,
  4. cinnamon, and salt for the bars in medium bowl. Set aside. Whisk together
  5. pumpkin puree, sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings
  6. and vanilla in large bowl until well blended. Stir in flour mixture and pecans.
  7. Spread pumpkin batter evenly into prepared pan; bake until a toothpick inserted
  8. into center comes out clean, about 20 minutes. Let cool completely before
  9. frosting. Boil 2 cups brown sugar, water, and pinch salt for the frosting in
  10. large pan over high heat, 5 minutes, gently swirling occasionally to prevent
  11. scorching. Whisk in cream and butter pieces. Mixture will bubble furiously. Keep
  12. whisking. Boil 2 minutes more. Transfer caramel to bowl of stand mixer; whip on
  13. high speed until sides of bowl are cool to the touch and caramel is thick, 8 to
  14. 10 minutes, scraping down sides of bowl as needed. Add cream cheese, 1 cube at a
  15. time, until frosting is smooth. Frost cooled bars. Finely chop cooked bacon and
  16. sprinkle onto frosted bars with sea salt. Store bars in refrigerator up to 1
  17. week. Makes 24 bars. Bacon adds out of this world flavor to these bars, but if
  18. you're not feeling adventurous, substitute chopped pecans for the bacon instead.
  19. Source: Cuisine at Home Yield: serves 10

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