Chocolate Pumpkin Bars
September 26, 2016
Step into fall with these fun Chocolate Pumpkin Bars. You can even let the kids do the swirling.
If you’ve been on Facebook, Pinterest or Instagram for the past several weeks you may have noticed the slew of pumpkin recipes circulating around social media. It’s pumpkin cookies, brownies, lattes, ice cream, bars, pasta and the list goes on and on. I hope you are ready for all things pumpkin because it’s officially that time of season. Growing up I wasn’t the biggest fan of pumpkin and would only look forward to roasting the seeds and painting the pumpkins when Halloween came around. Now, I’m ready for pumpkin desserts and sometimes adding it into our entrees.
I might have to experiment soon with drinks…
I’ve teamed up with United Supermarkets to bring you these delicious Chocolate Pumpkin Bars. They are made with a delicate cookie type crust and then layered with white chocolate and pumpkin and then layered again with semi-sweet chocolate. The more chocolate the better right? The addition of canned pumpkin just gives it that extra flavor profile to signify that this is a fall dessert. However, I won’t judge you if you find that hidden can of pumpkin in the spring time and you make these bars.
ENJOY ~ Meagan
Chocolate Pumpkin Bars
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- pinch of salt
- 8 ounces white chocolate baking bar
- 1/2 cup canned pumpkin
- 4 ounces semi-sweet chocolate
Instructions
Preheat oven to 350 degrees F.
In a large bowl cream together the butter and sugar. Slowly add in the flour and then sprinkle with the salt. Beat until mixture forms a ball. Remove from bowl and place in a 9 X 13 greased casserole dish. Pat it down to cover the bottom of the dish but make sure it’s an even layer.
Bake in the oven for 16-18 minutes or until lightly brown. Remove and allow the crust to cool.
While crust is baking heat a double broiler on low and add in the white chocolate and pumpkin. Stir until chocolate has melted. Pour over the cooled off crust and spread it out to cover the entire top. Using the same double broiler add the semi-sweet chocolate. Stir until melted and then pour into piping bag. Cut off the tip and make parallel lines with the chocolate. Using a knife start to go the opposite way of the parallel lines to create the design in the chocolate.
Allow to cool for chocolate to set. (Mine cooled overnight)
Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are 100% my own and I appreciate your support on the brands/companies that we love.
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Friend these chocolate pumpkin bars look amazing!! Definitely making this week!
I once decided to recreate a fall recipe, but at the last minute I realized I’d forgotten to buy half the ingredients. That’s when the ready-made kits from wolferman’s bakery came to the rescue. While they don’t replace the home baking process, they do help keep the mood up when you want to warm up with some baked goods right away. After several controversial reviews, I started choosing suppliers more carefully, but sometimes convenience wins out.
It is amazing how our tastes change over the years because I used to avoid pumpkin everything until I finally tried a properly spiced homemade cheesecake. I spent the last few days saving almost every recipe I saw on Instagram and now my kitchen is basically a warehouse for canned puree and cinnamon sticks. During a quick break from all the seasonal baking and meal prep, I stumbled upon some thor fortune offers for players in Italy which served as a perfect way to switch gears. I ended up trying a few rounds of Sweet Bonanza and the colorful interface was a fun change of pace from my usual kitchen routine. It is a solid way to relax while waiting for the next batch of cookies to finish in the oven.