 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Here on Zaar there are a couple of recipes somewhat like this one, but there are differences, & the Great Pumpkin is tellin' Charlie Brown that this one is pretty darn good! Preparation time does not include time needed for unfrosted bars to cool completely. Ingredients:
1 1/2 cups all-purpose flour |
1 1/4 cups granulated sugar |
2 teaspoons baking powder |
3/4 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 (15 ounce) can pumpkin puree, not pie filling |
3/4 cup unsalted butter, melted |
3 large eggs |
1 teaspoon pur vanilla extract |
3/4 cup dried cranberries, chopped |
1/2 cup unsalted butter |
4 cups powdered sugar |
1 teaspoon pure vanilla extract |
1/3 cup fresh orange juice, approximately |
Directions:
1. Preheat oven to 350 degrees F.
2. FOR THE BARS, in a large bowl, mix together first 7 ingredients.
3. Stir in pumpkin, butter, eggs & vanilla until well blended.
4. Stir in cranberries, then spread mixture into an ungreased 15 x10 jellyroll baking pan.
5. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
6. Cool completely in pan on wire rack.
7. FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
8. Remove immediately from heat & pour into a bowl.
9. Let butter cool slightly, then stir in powdered sugar & vanilla.
10. Stir in enough orange juice to form a frosting consistency.
11. When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
12. Serve & enjoy & refrigerate leftovers.
|
|