These bars by The Recipe Girl are OUTSTANDING!!! Melt in your mouth goodness that's a fall must and serves a lot of people. Perfect for a large gathering and so easy to make. Not only is her recipe wonderful, but take a look at that picture! I wish I could spend a day in her kitchen...a girl can dream, can't she? BATTER INGREDIENTS
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup mini- chocolate chips
DIRECTIONS
Preheat oven to 350°F.
Spray 10x15-inch baking pan with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.
In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine.
Add dry ingredients to the wet and stir until moistened.
Pour batter into prepared pan coated with nonstick spray.
Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.
FROSTING INGREDIENTS
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)
DIRECTIONS
In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth.
Frost bars and sprinkle with additional mini chocolate chips.
*A cake decorating friend gave me some advice: You can cut these apart and set on platter, in freezer, for 12 hours until frozen. Then you can put them in freezer bags or stack them in a tub and pull out later to serve. So, if you want to make them and keep 'em, you can.
Yields about 42 bars
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