Saturday, October 9, 2010

Chocolate, Pumpkin Shortbread Bites

I'm so excited it's finally fall (and the weather is in double, not triple, digits)! To celebrate,  next weekend my family is having a pumpkin bake fest. Can't wait. Pumpkin pie milkshakes, caramel pumpkin cupcakes, this recipe...our friends and family are going to love us!

This recipe is from Picky Palate, which always has the cutest holiday snack and dessert ideas. Hope you'll be able to get all your favorite pumpkin recipes cooked before the end of November!


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

Get Cookin'

1.    Preheat oven to 350 degrees F.  Use an electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms. 
2.    Press into the bottom of an 8×8 inch baking dish, lined with foil and sprayed with cooking spray.
3.    Next, for the pumpkin layer,mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. 
4.    Pour over shortbread layer. 
5.     Bake for 45 minutes or until pumpkin layer is golden brown.
6.    Let cool for 30 minutes then cut into bars. 
7.    Melt chocolate over a double broiler or in microwave until smooth then spread over bars. 
8.    Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

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