September 23, 2011

Chocolate Glazed Pumpkin Pie Shortbread Bars

Here's a fun pumpkin recipe that will get you all jazzed up for Autumn!  This has it all - a thick, buttery crust, practically perfect pumpkin filling, and mouth-watering melted milk chocolate on top.  It's a great dessert to bring to a party and share - since it makes a ton!
1 lb. (4 sticks) softened butter
2 c. sugar
1/2 c. packed light brown sugar
3.5 c. flour
1 tsp. kosher salt
1 large can (29 oz) canned pumpkin
1 c. sugar
1 c. heavy whipping cream
5 medium eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 recipe, Chocolate Glaze (below)

Preheat oven to 350 F. With hand mixer, cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of 9x 13 glass baking dish that’s been lined with foil and sprayed generously with cooking spray.  Set aside.

In separate bowl, stir pumpkin, sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for about 1 hour, or until pumpkin layer is browned and starts to crack just a little.

Let cool for 1 hour, then cut into bars. Make chocolate glaze (recipe below).  Serve bars at room temperature.  If you'd like, you can chill until ready to serve (then glaze with chocolate just before serving).

Makes about 2 dozen.

2 oz. unsweetened chocolate
3+ TBS. water (more to get desired consistency
1 TBS. shortening
1/2 tsp. vanilla
3/4 cup sifted powdered sugar
1/4 tsp. salt

In large microwavable bowl, melt chocolate, water and shortening in microwave on high for 1 minute. Stir. If necessary, microwave in 10 second increments until melted. Stir in vanilla. Add sugar and salt. If a thinner glaze is desired, add hot water a tablespoon at a time.  I put my glaze in a plastic baggie, cut a small hole in the corner, and drizzled on top of the pumpkin bars.

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