Pumpkin Shortbread Bars (Print Version)
# Ingredients:
01 -
1/2 cup softened butter.
02 -
1 1/4 cups white flour.
03 -
A pinch of salt.
04 -
3 tablespoons white sugar.
05 -
1/2 teaspoon vanilla essence.
06 -
1 1/2 cups pumpkin puree.
07 -
1 teaspoon ground cinnamon.
08 -
1/2 teaspoon nutmeg powder.
09 -
1/2 cup soft brown sugar.
10 -
1/4 cup flour.
11 -
1/3 cup toasted nuts (like walnuts), chopped.
12 -
1/4 cup caramel drizzle.
13 -
1/3 cup chocolate chips (dark or semi-sweet).
# Instructions:
01 -
Heat your oven to 160° C. Line an 8x8 cm square dish with foil or parchment paper and give it a light spray of baking oil. Leave it aside.
02 -
Mix butter, sugar, vanilla, and a pinch of salt with the flour in a big bowl until it’s crumbly yet holds together when pressed. Spread evenly on the bottom of your dish. Keep this ready.
03 -
In a separate bowl, add your pumpkin, spices, sugar, and flour all together. Stir until everything’s blended and smooth.
04 -
Pour the smooth pumpkin mix over the shortbread. Spread it nice and even on top.
05 -
Grab your nuts and chocolate chips and scatter them all over. Gently press these into the pumpkin mixture.
06 -
Take your caramel sauce and drizzle it all over the surface.
07 -
Put it in the oven to bake for 45-60 minutes. It’s done when the pumpkin filling is firm and cooked through.
08 -
Wait until it’s totally cool before lifting it out. Slice it into 16 squares and you’re ready to serve.
# Notes:
01 -
Tastes fantastic when chilled. Try it!