Pumpkin Cheese Praline Bars
Source of Recipe
Sue Freeman at Mimi's
Recipe Introduction
Sue's Notes:
Made these today....a double batch for hubby to take in to work. All I can say is WOW!
I used pumpkin pie spice though instead of all the sep spices....
List of Ingredients
For pumpkin batter:
1 cup Packed brown sugar
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Ground cloves
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Unsalted butter -- (1 stick)
2 Eggs
1 cup Pumpkin puree
1 cup All-purpose flour
For cream cheese batter:
8 ounces Cream cheese -- room temperature
1 Egg
1 teaspoon Vanilla
1/3 cup Granulated sugar
For topping:
1/4 cup Unsalted butter -- (1/2 stick)
1/2 cup Packed brown sugar
3/4 cup All-purpose flour
3/4 cup Chopped pecans
Recipe
Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil;
brush pan with softened butter.
Prepare pumpkin batter; Using an electric mixer on medium speed, mix
together brown sugar, cinnamon, ginger, cloves, baking powder and
baking soda for about 30 seconds, until evenly combined. Add butter,
eggs and pumpkin; beat on medium speed for 2 minutes, until smooth.
Scrape bowl with rubber spatula. Add flour all at once; beat on low
speed for 30 seconds, until flour is evenly blended in. Pour half the
pumpkin batter into prepared pan. Reserve other half in a small bowl,
scraping mixing bowl well.
Using the same mixing bowl, prepare cream cheese batter: Beat cream
cheese, egg and vanilla on medium speed for abut 2 minutes, until
fluffy and smooth. Add sugar; beat on medium speed for about 1 minute.
Spread cream cheese batter over pumpkin batter in pan. Pour reserved
pumpkin batter over cream cheese layer. Using a rubber spatula, cut
through the batter several times through the length of the pan, then
through the width of the pan, to create a marbled effect.
Prepare topping: Using an electric mixer on medium speed, beat butter
and brown sugar for 2 minutes, until fluffy and light in color. Add
flour and pecans; bet on low speed for about 1 minute. The mixture
will be crumbly. Sprinkle crumbs evenly over marbled batter.
Bake for 30 to 35 minutes, reversing the baking pan halfway through
baking time. When done, the topping will have begun to brown and the
top will feel slightly firm when touched gently with your fingertip.
Remove from oven; let cool completely on wire rack; cut into bars.
Store cooled bars in an airtight container for up to 1 week in the
refrigerator, or wrap tightly and freeze for up to 2 months.
|
|
member logon
