Wednesday, March 30, 2016

Pumpkin Butterscotch Cookie Bars

I made these to take to our Legacy Journey class at church and then took the leftovers to school.  They are quite tasty.  I was out of butterscotch chips, so used Pumpkin Spice chips.
Pumpkin Butterscotch Cookie Bars

    2 cups all purpose flour
    1/2 tsp baking soda
    1/4 tsp salt
    1 1/2 tsp pumpkin pie spice
    1/8 teaspoon ground cinnamon
    2/3 cup granulated sugar
    2/3 cup brown sugar, unpacked
    1/4 cup melted unsalted butter
    2 large egg whites
    1/4 cup pumpkin puree
    2 tsp pure vanilla extract
    2/3 cup butterscotch chocolate chips Beth used pumpkin spice chips

For the Frosting:

    8 oz 1/3 less fat cream cheese, softened
    1/2 cup powdered sugar
    1/2 tsp vanilla extract
    2 ounces melted semi-sweet chocolate(1/4 c chocolate chips)

Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in butterscotch chips. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and drizzle with the melted chocolate. Beth put the melted chocolate in a baggie and snipped the end off to drizzle.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

No comments:

Post a Comment