Introduction
These delightful Pumpkin Pie Bars are kicked up a notch with a rich chocolate caramel swirl. A perfect dessert to celebrate any occasion, they offer a modern twist on a classic favorite, promising a blend of flavors that are ready to impress.
Detailed Ingredients with measures
Graham cracker crumbs: 150 grams
Unsalted butter, melted: 80 grams
Granulated sugar: 50 grams
Pumpkin puree: 425 grams
Sweetened condensed milk: 300 ml
Eggs: 2 large
Ground cinnamon: 5 grams
Ground ginger: 2 grams
Ground nutmeg: 1 gram
Salt: 2 grams
Semi-sweet chocolate chips: 100 grams
Caramel sauce: 60 ml
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 3 hours, including chilling
Yield: 16 bars
Directions
1. Preheat your oven to 175°C (350°F). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
3. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined.
4. Pour the pumpkin mixture over the prepared crust, spreading it evenly with a spatula.
5. In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.
6. Drizzle the melted chocolate and caramel sauce over the pumpkin layer. Use a knife to swirl them together decoratively.
7. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center jiggles slightly.
8. Allow the bars to cool to room temperature on a wire rack, then refrigerate for at least 2 hours or until fully chilled.
9. Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve chilled or at room temperature.
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Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 175°C (350°F). Take an 8×8-inch baking dish and line it with parchment paper, ensuring there’s an overhang on the sides. This will make it easy to lift out the bars later.
Step 2: Make the Crust
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the lined baking dish, ensuring a compact and even crust.
Step 3: Prepare the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Continue whisking until the mixture is smooth and fully combined, creating a rich and fragrant filling.
Step 4: Layer the Pumpkin Mixture
Pour the pumpkin mixture over the crust in the baking dish. Spread it evenly with a spatula to ensure consistent baking and a neat appearance.
Step 5: Melt the Chocolate
In a small microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals. Stir between each interval until the chocolate is completely smooth and glossy.
Step 6: Swirl the Chocolate and Caramel
Drizzle the melted chocolate and caramel sauce over the pumpkin layer. With a knife, swirl them together in a decorative pattern, creating a beautiful marbled effect.
Step 7: Bake
Place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Step 8: Cool Down
Once baked, remove the bars from the oven and allow them to cool to room temperature on a wire rack. After cooling, refrigerate the bars for at least 2 hours until they are completely chilled and set.
Step 9: Slice and Serve
After chilling, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve them chilled or at room temperature, marveling at the delightful chocolate caramel swirl atop the pumpkin filling.
Notes
Serving Suggestions
These Pumpkin Pie Bars are perfect for fall gatherings, holiday parties, or any festive occasion. Consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Storage Tips
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn.
Ingredient Substitutions
If you prefer a gluten-free option, substitute the graham cracker crumbs with gluten-free graham cracker crumbs or almond flour. For a lighter version, consider using light condensed milk.
Cooking Adjustments
If using a larger baking dish, be sure to adjust baking times, as the bars may cook more quickly. Keep an eye on the edges to prevent over-baking.
Extra Decoration
For an added touch, sprinkle a few chocolate chips or chopped nuts on top before baking, or drizzle additional caramel sauce over the bars right before serving.
Cook Techniques
Crust Preparation
To create a firm base, mix graham cracker crumbs with melted butter and sugar until fully combined. Press the mixture firmly into the bottom of the baking dish. This technique ensures the crust holds its shape when the bars are baked.
Mixing the Pumpkin Filling
For a smooth filling, whisk the pumpkin puree, sweetened condensed milk, eggs, and spices together until no lumps remain. This step is crucial for achieving a uniform texture.
Melting Chocolate
Use a microwave-safe bowl to melt chocolate chips in 30-second intervals. Stir in between heating sessions to promote even melting and prevent burning.
Swirling Ingredients
Drizzle the melted chocolate and caramel sauce over the pumpkin layer and use a knife to gently swirl them together. This adds a decorative touch and helps distribute flavors.
Baking Consistency
Bake until the edges are set and the center jiggles slightly. This ensures the bars are baked through but still moist.
Cooling Process
Allow the bars to cool to room temperature before refrigerating. This step prevents excess moisture from forming, helping to achieve a perfect texture.
FAQ
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree can be used, but ensure it’s properly strained to avoid excess moisture.
How long will these bars keep in the fridge?
Pumpkin pie bars can be stored in the refrigerator for up to a week if kept covered.
Can I freeze pumpkin pie bars?
Yes, these bars freeze well. Wrap them tightly in plastic wrap and place them in an airtight container for up to three months.
What can I use instead of graham cracker crumbs?
You can substitute with crushed digestive biscuits, vanilla wafers, or even a blend of nuts and oats for a gluten-free option.
Is it necessary to refrigerate after baking?
Yes, chilling the bars helps them set completely and enhances the flavors. It is recommended to refrigerate for at least 2 hours.
Conclusion
These Pumpkin Pie Bars with Chocolate Caramel Swirl are a captivating dessert that combines the classic flavors of pumpkin pie with the richness of chocolate and caramel. The harmonious blend of spices offers a delightful taste experience that can elevate any gathering. Make them for your next celebration or enjoy them as a sweet treat.
Chocolate Pecan Pie Bars
Replace pumpkin puree with a rich pecan filling, using chocolate chips and pecans for a crunchy topping.
Salted Caramel Cheesecake Bars
Incorporate a cheesecake layer atop the crust and swirl with salted caramel for a creamy, decadent dessert.
Maple Walnut Brownie Bars
Create a fudgy brownie base topped with a layer of maple walnut filling for a nutty and sweet combination.
Spiced Apple Crumble Bars
Use an apple filling mixed with cinnamon and a crumbly topping for a perfect autumn-inspired dessert.
White Chocolate Raspberry Swirl Bars
Substitute pumpkin with a raspberry filling and incorporate white chocolate for a fruity and creamy flavor profile.
Chocolate Mint Brownie Bars
Layer peppermint-infused brownie batter with a chocolate ganache topping for a refreshing twist on classic chocolate bars.
Pumpkin Pie Bars with Chocolate Caramel Swirl
Ingredients
Method
- Preheat your oven to 175°C (350°F). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture over the prepared crust, spreading it evenly.
- Melt the chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate and caramel sauce over the pumpkin layer, and swirl them together with a knife.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center jiggles slightly.
- Allow the bars to cool to room temperature on a wire rack, then refrigerate for at least 2 hours or until fully chilled.
- Lift the bars out of the pan using the parchment paper overhang, slice into squares, and serve chilled or at room temperature.
