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Category: Bars
Prep Time: Cook Time: Total Time:
2 c. all-purpose flour
2 c. oats
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 c. (2 sticks) unsalted butter, divided
1 1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
1 1/4 c. pumpkin puree
Gooey Chocolate Filling
1 Tbl. unsalted butter
1 (14 oz.) can sweetened condensed milk
1 1/4 c. chocolate chips
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line a 9x13-inch pan with parchment paper, leaving an overhang and spray with cooking spray. These will rise to the top of the pan while they bake, so make sure to use a pan with at least 2 1/2-inch tall sides. In a medium bowl, combine the flour, oats, cinnamon, ginger, nutmeg, salt and baking soda; set aside.
Reserve one Tablespoon of butter for the filling and melt the remaining 1 stick and 7 Tablespoons in the microwave. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg, vanilla and pumpkin puree. Add the dry ingredients and stir together until just combined; set aside.
For the Chocolate Filling: Combine the reserved 1 Tablespoon butter, sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat. Heat until the chocolate is melted, stirring frequently. Remove from heat and stir in the vanilla.
To Prepare: Spread 2/3 of the cookie dough into the bottom of the prepared pan. Pour chocolate filling over the top and carefully spread out evenly. Drop small spoonfuls of remaining 1/3 of cookie dough over the top. Carefully spread out a little. The dough will not cover the entire top.
Bake for 26-28 minutes or until top is browned and dough is set. The filling will still look moist. Cool completely before cutting into squares. Serve plain or with a dollop of whipped cream.
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Ooey Gooey Pumpkin Revel Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
2 c. all-purpose flour
2 c. oats
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 c. (2 sticks) unsalted butter, divided
1 1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
1 1/4 c. pumpkin puree
Gooey Chocolate Filling
1 Tbl. unsalted butter
1 (14 oz.) can sweetened condensed milk
1 1/4 c. chocolate chips
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line a 9x13-inch pan with parchment paper, leaving an overhang and spray with cooking spray. These will rise to the top of the pan while they bake, so make sure to use a pan with at least 2 1/2-inch tall sides. In a medium bowl, combine the flour, oats, cinnamon, ginger, nutmeg, salt and baking soda; set aside.
Reserve one Tablespoon of butter for the filling and melt the remaining 1 stick and 7 Tablespoons in the microwave. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg, vanilla and pumpkin puree. Add the dry ingredients and stir together until just combined; set aside.
For the Chocolate Filling: Combine the reserved 1 Tablespoon butter, sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat. Heat until the chocolate is melted, stirring frequently. Remove from heat and stir in the vanilla.
To Prepare: Spread 2/3 of the cookie dough into the bottom of the prepared pan. Pour chocolate filling over the top and carefully spread out evenly. Drop small spoonfuls of remaining 1/3 of cookie dough over the top. Carefully spread out a little. The dough will not cover the entire top.
Bake for 26-28 minutes or until top is browned and dough is set. The filling will still look moist. Cool completely before cutting into squares. Serve plain or with a dollop of whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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