Tuesday, October 17, 2017

Recipe - Chocolate-Swirled Pumpkin Bars

Pumpkin season has kicked off and there has been no stopping me in the kitchen. With my trusty Better Homes & Gardens 100 Best Pumpkin Recipes (thanks MIL!) I am working cover to cover, picking out my faves.

And this one is hands down the top winner thus far this season. Pumpkin meets chocolate meets soft, spongey goodness.  The moistness level in this guy in insane. I mean, is there anything better than a perfectly moist baked good? Albeit PUMPKIN?! No, I think not.

I have already done this recipe multiple times and want to eat it all. season. long.

Now, let's get started!

With your ingredients gathered, preheat your oven to 350 F. Line a 15x10-in baking pan with foil, making sure to extend it over each edge. 

Next, in a large bowl stir together the first seven dry ingredients (through to cloves...note the star breaks...)

Into the dry mixture, stir in the pumpkin, 4 eggs and oil until combined. Then dump/spread the batter into your pan. 

In a small bowl, microwave 1/2 cup of the chocolate pieces until melted. I typically do 30 second intervals, stirring in between.

Meanwhile, in a medium bowl, beat cream cheese and 1/3 cup sugar (with a mixer on medium) until combined.

Beat in 1 egg, milk and melted chocolate.

Spoon the cheesy chocolate over the pumpkin mixture and using a kitchen knife, swirl slightly to marble. 

Sprinkle the remaining chocolate chips/chunks on top and bake 25-30 minutes or until puffed and toothpick comes out clean (my oven usually takes 45 minutes - 1 hour FYI). 

Cool in pan on a wire rack, then use the foil to lift out of the pan. 

Cut up, enjoy and try not to eat it in its entirety without sharing....a struggle for me every time.

If you are able to restrain yourself, make sure to store in an air tight container in the fridge for up to three days. But I am sure they won't last that long!!

What are some of your favorite pumpkin recipes? Any ones that cannot be missed this season?

Strive to thrive, 

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