Shelly's Recipe

PUMPKIN WHITE CHOCOLATE MACADAMIA BARS

Category: Bars

2 cups flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup canned pumpkin
1 large egg
2 tsp vanilla extract

Icing
2 cups confectioners sugar
3 tbsp whole milk
1 tbsp melted butter
1 tsp vanilla extract

Chocolate Drizzle
2 cups (12-oz. pkg.) white chocolate chips. divided

Garnish
2/3 cup coarsely chopped macadamia nuts

Preheat oven to 350. Grease 15 x 10-inch jelly roll pan.

Combine flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended and then gradually beat in the flour mixture. Stir in 1 1/2 cup morsels and the 2/3 cup nuts. Spread into the prepared pan. Bake for 18 to 22 minutes or until a tooth pick inserted in center comes out clean. Cool on a wire rack or in the pan. Spread icing over cooled cookies and then drizzle with the melted chocolate and sprinkle with the chopped nuts.

Icing: Combine the confectioners' sugar, milk, melted butter, and 1 tsp vanilla. Add more milk as needed to achieve drizzling consistency.

Place remaining morsels in a heavy-duty plastic bag. Microwave on MEDIUM-HIGH for 45 seconds then knead the bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut away a tiny corner from the bag and squeeze the bag to drizzle the white chocolate over the bars. Cut into bars.