GOOEY PUMPKIN CHOCOLATE SWIRL BARS
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 bars
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
- Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
- Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
- Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
- Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
- Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
- Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
- Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram
PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING
Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 50m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
- Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
- Add eggs, egg whites, pumpkin and carrot; beat until well blended.
- Add flour mixture; mix well.
- Spread into prepared pan.
- Cream Cheese Topping:.
- Prepare cream cheese topping in separate bowl as follows --.
- Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
- Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3
PUMPKIN CARROT SWIRL BARS
Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping, they make a pretty sight for any occasion.
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
- For Cream Cheese Topping: Combine softened light cream cheese (Neufchatel), granulated sugar and milk in small mixer bowl until thoroughly blended.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 12.5 g, Cholesterol 13 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 7.9 g
PUMPKIN CARROT SWIRL BARS
Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping, they make a pretty sight for any occasion.
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
- Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
- For Cream Cheese Topping: Combine softened light cream cheese (Neufchatel), granulated sugar and milk in small mixer bowl until thoroughly blended.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 12.5 g, Cholesterol 13 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 7.9 g
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