Fudgy Pumpkin Caramel Swirl Bars

• Vegetarian

• Produce

  • 3/4 cup Pumpkin, canned

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/4 tsp Baking soda
  • 2 1/4 cups Brown sugar, firmly packed
  • 1 (11 ounce package Caramels
  • 1 1/2 tsp Cinnamon
  • 2 1/4 cups Flour
  • 1/2 tsp Kosher salt
  • 1 1/2 tbsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 3 tbsp Milk

Found on thefoodcharlatan.com

Ingredients

• 3/4 cup butter, melted
• 2 and 1/4 cups firmly packed brown sugar
• 3/4 cup canned pumpkin (NOT pumpkin pie filling)
• 1 and 1/2 tablespoons vanilla*
• 2 and 1/4 cups flour, spooned and leveled
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon kosher salt
• 1 (11 ounce) package caramels
• 3 tablespoons milk

Directions

• Preheat your oven to 350 degrees F. Line a 9x13 inch pan with parchment paper, or grease the pan. (You can do foil too. Grease the foil).
• In a large bowl or stand mixer, melt the butter.
• Add the brown sugar, pumpkin, and vanilla, and beat well.
• Add the flour to the bowl but dont mix. Spoon the baking powder, baking soda, cinnamon, and salt into the flour and gently stir into the flour.
• Beat well, stopping to scrape the sides and bottom of the bowl.
• Pour about half of the batter into the prepared pan and use a spatula to smooth it on the bottom of the pan.
• Bake at 350 for about 19-20 minutes, or until a toothpick comes out clean and it is set in the middle.
• Remove from the oven but dont turn it off.
• Meanwhile, melt the caramels and milk in a medium microwave safe bowl. Start with 45 seconds, then stir well. Continue to heat in 30-45 second intervals, stirring well each time. When the caramels are almost smooth, stop microwaving and stir until smooth.
• Pour the caramel over the hot baked layer in pan, spreading to within 1/2 inch of the edges.
• Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
• Bake a second time for 25-30 minutes or until center is set. A toothpick test wont work because the caramel layer is too gooey and will just confuse you (at least I was confused at first...). If the center of the pan doesnt wiggle when you shake it, its done.

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