Monday 10 October 2022

Pumpkin Pecan Squares


 Fall is here! October ....well you just have to have a pumpkin something!! These bars are so delectable, well they are to "Die For"!! They will feed a crowd and are easy to make!


 Other Fall Desserts-
Ghost Cookies  Fast and easy


Pumpkin Pecan Bars

Shortbread Crust

2 cups all purpose flour

1/3 cup granulated white sugar

1/2 tsp. salt

7 Tablespoons unsalted, cold butter


1 (15 ounce) can pure pumpkin (not puree)
3/4 cup packed light brown sugar
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp ground cloves
1 1/2 sups half and half (milk and cream)
4 eggs lightly beaten


3/4 cup toffee bits
3/4 cup chopped pecans
Preheat oven to 350 F degrees. Grease a 9X13 inch baking pan, I use spray. 
Make the shortbread crust in a food processor. Place flour, sugar, salt and butter in the bowl and pulse until it starts to form clumps. Stop! Transfer to the prepared pan and using your finger tips, press the dough evenly into the pan. Bake for 20 minutes until the crust is lightly brown.
Increase the oven temperature to 375 F degrees.
To make the filling combine the pumpkin, brown sugar, cinnamon, ginger, salt and cloves in a large bowl. Stir in the half and half and the eggs until combined. Spread the batter on top the shortcrust.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and quickly spread the toffee and pecans on top. 
Cool on wire rack, cut into bars and cover. Chill the bars. 
Optionally you can drizzle with caramel or chocolate.

Like butterscotch, toffee seems to be caramel’s forgotten cousin. To me, it deserves as much love as caramel.

* You can buy toffee bits on the baking isle. Under the name Heath, however, in many regions they can be hard to find. And many stores only carry the chocolate toffee bits.

 Here is a recipe I use for Home made Toffee-

1 cube (1/2 cup) American unsalted butter (do not use European, it has too much butterfat)

1 cup brown sugar

1 tsp. salt 

Line a small rimmed baking sheet with parchment paper or use your silpat.

In a heavy small sauce pan, melt the butter over medium heat. Add sugar and salt, whisk vigorously for one minute until combined. Stirring continuously, cook until the mixture looks thick and is medium brown, your candy thermometer should reach 295-305F degrees....this should take about 10 minutes.

 *If your mixture starts to separate, remove it from burner and whisk until combined. Return to burner and continue cooking. 

.Quickly pour the toffee on the prepared baking sheet, and allow it to spread into a even layer. will harden, about 20 minutes.

Put the sheet of toffee into a plastic freezer bag and using a rolling pin roll over the bag to break up the toffee. You can also use a wood mallet and cutting board.

Store in a airtight container for a week...if you think it will last that long!!

This is my pumpkin. I love the little guy in the mouth of the demon!


No comments:

Post a Comment

Please leave a suggestion or comment for me! I would love to respond to it!