penuche pumpkin bars

★★★★★ 4
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

If you like Penuche you will love these bars. The fudge frosting will curl your toes and you will smack your lips. Great for pumpkin lovers too!!

★★★★★ 4
serves 5 dozen
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For penuche pumpkin bars

  • BARS:
  • 1/2 c
    real butter
  • 1 c
    light brown sugar, packed
  • 2 lg
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 c
    solid pumpkin puree
  • 1 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/8 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 1 c
    chopped toasted nuts,optional
  • FUDGE FROSTING:
  • 1/2 c
    real butter
  • 1 c
    light brown sugar, packed
  • 1/4 c
    milk or cream
  • 2 c
    powdered sugar

How To Make penuche pumpkin bars

  • 1
    Preheat oven to 350^. Lightly butter and flour a 13x9-inch pan. Spray is best. Bars: In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin. Mix well.
  • 2
    In a medium bowl, combine flour, baking powder, baking soda, salt, and spices, mix to combine. Slowly add flour mixture to butter mixture, Mix well. If desired, add nuts or raisins; mix until evenly distributed.
  • 3
    Pour batter into pan, spread evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.
  • 4
    Fudge Frosting: Combine butter and brown sugar in a saucepan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl, cook to lukewarm. Gradually add powdered sugar, stirring until blended well. Beat mixture until thick enough to spread; adding additional powdered sugar if needed. If fudge is too thick, add a little hot water. Frost cooled bars with warm fudge, let fudge set completely before cutting into squares. Store covered in the refrigerator for 3 days.
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