Chocolate Chip Pumpkin Bars Recipes

PUMPKIN-CHOCOLATE-CHIP SQUARES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
• Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
• Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

EASY CHOCOLATE CHIP PUMPKIN BARS

Steps:

• In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!

CHOCOLATE CHIP PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13X9 pan with foil and spray with a non-stick cooking spray. Set aside.
• Combine flour, SPLENDA® Brown Sugar Blend, half of the SPLENDA® Sugar Blend, oats and walnuts. Cut in the margarine with a fork until the mixture is crumbly. Press all but one cup of the crust mixture into the bottom of the prepared pan. Bake for 15 minutes. Allow to cool.
• Beat cream cheese, eggs, the remaining half of the SPLENDA® Sugar Blend, the pumpkin and the pumpkin pie spice until it is well blended.
• Pour the cream cheese mixture over the pre-baked crust and sprinkle with the 1 cup of remaining crust and the chocolate chips.
• Bake for 25 minutes or until set. Lift from pan to cool. Cut into 24 bars.

PUMPKIN CHOCOLATE BARS

Steps:

• 1. heat oven to 350, spray 9in square pan.
• 2. Combine graham cracker crumbs and allspice in large bowl. Add milk, pumpkin, and vanilla - mix well. Stir in chocolate chips, nuts.
• 3. Spread batter evenly in pan; bake for 35 mins or until lightly browned on top and pulling away from sides of pan.
• 4. Cool on rack for 5 mins before cutting.