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It's an older recipe, Jean. I'll post it for anyone who might want it.
Pumpkin Caramel Bars with bacon
Pumpkin Caramel Bars with bacon - Issue #83 Bacon adds out-of-this-world flavor to these bars, but if you're not feeling adventurous, substitute chopped pecans far the bacon instead.
FOR THE BARS-
8 oz bacon, diced
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp table salt
1 1/2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 Tbs unsalted butter, melted
1 tsp vanilla
1/4 cup chopped, toasted pecans (optional)
For the Frosting -
2 cups packed brown sugar
1/3 cup water
pinch of salt
1/2 cup heavy cream
1 stick unsalted butter, cubed
4 oz cream cheese, cut into 1" cubes
Sea Salt (optional)
1. Preheat oven to 350°. Coat a 9 x 13-inch baking pan with non-stick spray. Cook bacon in a saute pan over medium heat until crisp; drain on a paper-towel-lined plate and set aside. Reserve 2 T. drippings.
2. Whisk together flour, baking soda, cinnamon, and table salt for the bars in a medium bowl; set aside.
3. Whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings and vanilla in a large bowl until well blended. Stir in flour mixture and pecans.
4. Spread pumpkin batter evenly into prepared pan; bake until a tooth-pick inserted into the center comes out clean, about 20 min. Let cool completely before frosting. Boil 2 cups brown sugar, water and pinch of salt for the frosting in a large saucepan over high heat, 5 minutes, (MAY NOT TAKE 5 MIN., REMOVE FROMHEAT WHEN A BEAUTIFUL CARAMEL COLOR) gently swirling occasionally to prevent scorching.
5. Whisk in cream and butter pieces. (Mixture will bubble furiously; keep whisking.) Boil2 minutes more. Transfer caramel to the bowl of a stand mixer; whip on high speed until sides of bowl are cool to the touch and caramel is thick, 8-10 minutes, scraping down sides of bowl as needed. Add cream cheese, 1 cube at a time, until frosting is smooth. Frost cooled bars.
6. Finely chop cooked bacon and sprinkle onto frosted bars with sea salt. Store bars in the refrigerator up to 1 week.
Yield: Makes 24 bars
Source: Issue #83
Maryann
"Drink your tea slowly and reverently..."