The Pioneer Woman Tasty Kitchen
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Salted Caramel Pumpkin Bars

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Level: Intermediate

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Description

Pumpkin bars stuffed with an entire layer of salted caramel!

Ingredients

  • FOR THE BARS:
  • 1 cup White Whole Wheat Flour
  • 1 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • 1  Egg
  • ¾ cups Brown Sugar
  • ½ cups Granulated Sugar Substitute Or Sugar
  • ½ cups 0% Plain Greek Yogurt
  • 2 Tablespoons Butter, Melted And Cooled
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin (not Pumpkin Pie Filling)
  • FOR THE CARAMEL:
  • 6 Tablespoons Brown Sugar
  • 2 Tablespoons Non-fat Half-and-Half
  • 2 Tablespoons Butter
  • ½ teaspoons Coarse Sea Salt

Preparation

1. Preheat oven to 350 F. Spray an 8×8 baking dish with non-stick cooking spray and set it aside.
2. In a medium bowl, whisk together flours, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
3. In the bowl of a stand mixer, cream together egg, brown sugar, and sugar substitute. Add in yogurt, butter, and vanilla. Beat until creamy. Slowly add in dry ingredients and beat until combined.
4. Add in pumpkin and beat until combined.
5. Spread about half of the batter into the bottom of the prepared baking dish.
6. Bake for 10 minutes. While it’s baking you can make the salted caramel.
7. In a medium saucepan, stir together brown sugar and half-and-half. Over medium heat, bring mixture to a boil. Stirring constantly, allow sugar mixture to boil until sugar has dissolved and mixture has turned dark brown. This will take about 3 minutes. Stir in butter and salt. Remove from heat and continue stirring for another two minutes to cool the mixture.
8. When bars are done remove them from the oven. Drizzle about 1/4 cup of the salted caramel mixture over the top of the pumpkin bars and spread with a spoon. Spread remaining pumpkin batter over the top. Drizzle remaining two tablespoons of salted caramel mixture over top.
9. Bake for another 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the pan from the oven and allow bars to cool for 10 minutes before cutting into slices.
11. Store leftovers in an airtight container.

* If you want extra to drizzle more salted caramel over the bars when serving, halve the ingredients for the salted caramel and make another small batch right before serving.

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