PUMPKIN CARAMEL BARS
Indulge your sweet side with this new fall favorite from Lindsay Ostrom of Pinch of Yum.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Combine the flour, oats, 1 1/2 cups brown sugar, baking soda, 1 1/2 teaspoons cinnamon and 3/4 teaspoon salt in a large mixing bowl. Melt 3/4 cup butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir until a soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.
- Line the bottom and sides of a 9x13 inch baking dish with Reynolds Wrap® Aluminum Foil. Press 3/4 of the dough into the dish. Reserve the remaining 1/4 to use for topping. Bake for about 10 minutes or until the top is barely golden brown.
- Combine the pumpkin, evaporated milk, eggs, white sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, ginger and cloves and mix until blended completely. When the crust is done, pour the filling mixture over the crust and continue to bake for 20 minutes.
- Remove pan from oven and sprinkle the reserved dough over the filling. Bake for another 20 minutes. Let the bars cool.
- For the caramel sauce, melt 4 tablespoons butter, 1/3 cup brown sugar and 1/3 cup cream together in a small saucepan. Set the temperature on medium heat and stir constantly until the caramel is smooth and barely bubbling. Pour over the bars. Cut and serve!
Nutrition Facts : Calories 541 calories, Carbohydrate 80.1 g, Cholesterol 88.9 mg, Fat 22.1 g, Fiber 3.5 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 596.8 mg, Sugar 49.4 g
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