Tuesday, October 2, 2012

The Binge

This past weekend my family and I were subject to cruel temptation. It was in the form of a platter of white chocolate walnut pumpkin bars. A big platter. A platter meant for a grade party gathering which, to my great disappointment, we were unable to make. So there we all were, finally back home on a Friday night after a long week. Hungry, we looked upon the tray and the entire tray of bars looked back at us. But not for long. We quickly desended upon it, easily devouring almost half the decadent treats that evening, and by the weekends end, leaving mere crumbs. It was delicious.

So, I need to share this recipe. I discovered it on pinterest from the blog bos-bowl.com but I tweaked it a little and added walnuts... because white chocolate and walnuts have a love affair and whenever possible, MUST be together.


White Chocolate Walnut Pumpkin Bars...hello autumn!


White Chocolate Walnut Pumpkin Bars

2 cups all purpose flour
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 tsp pumpkin pie spice (sort of redundant, I know)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups sugar
1 egg
2 tsp vanilla extract
1 heaping cup pumpkin  puree
1 12 oz package white chocolate chips
1 cup chopped walnuts, plus 1/4  cup or more to liking for topping
1 large bar white chocolate bark for melting

Preheat the oven to 350 degrees.
Line the bottom of a 9x13 inch pan with foil overhanging sides (makes for easy removal)
In a medium bowl, mix together the flour, spices, baking soda and salt and set aside.
In another bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla and then add the pumpkin puree. Mix until combined (don't worry, the mixture may appear curdled). Reduce the speed to low and slowly add in the dry ingredients just until combined. Fold in the white chocolate chips and 1 cup of the walnuts. Spread mixture into the prepared pan. Bake until edges begin to pull away from the sides of the pan and a toothpick inserted in the middle comes only with only a few moist crumbs attached, 35-40 minutes. Allow to cool in pan, about 15 minutes. Meanwhile, melt the white chocolate bars in the microwave for 1 minute intervals until melted. Spoon into a small Ziploc bag and cut a small hole in the bottom corner of bag. Squeeze melty and delicious white chocolate back and forth over entire pan of bars. While chocolate is still moist on bars, sprinkle remaining walnuts on top. Let cool and cut with a plastic knife. Pour a glass of milk and enjoy!



2 cups all-purpose flour, (spooned and leveled)2 cups all-purpose flour, (spooned and leveled)



3/4 tsp ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
2 tsp vanilla extract
1 cup canned pumpkin puree
1- 12 oz package white chocolate chips2 cups all-purpose flour, (spooned and leveled)
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
2 tsp vanilla extract
1 cup canned pumpkin puree
1- 12 oz package white chocolate chips

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