Penuche Pumpkin Bars

1
Pat Duran

By
@kitchenChatter

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!!

Rating:

★★★★★ 4 votes

Comments:
Serves:
5 dozen
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • BARS:

  • 1/2 c
    real butter
  • 1 c
    light brown sugar, packed
  • 2 large
    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

Step-by-Step

  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.

Printable Recipe Card

About Penuche Pumpkin Bars

Course/Dish: Cakes, Cookies, Other Desserts
Main Ingredient: Vegetable
Regional Style: American




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