Side Pannel
Fudgy Pumpkin Caramel Swirl Bars
Fudgy Pumpkin Caramel Swirl Bars
- Recipe Submitted by maryjosh on 02/08/2019
Ingredients List
- 3/4 cup butter, melted
- 2 and 1/4 cups firmly packed brown sugar
- 3/4 cup canned pumpkin (NOT pumpkin pie filling)
- 1 and 1/2 tablespoons vanilla*
- 2 and 1/4 cups flour, spooned and leveled
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 (11 ounce) package caramels
- 3 tablespoons milk
Directions
Preheat your oven to 350 degrees F. Line a 9x13 inch pan with parchment paper, or grease the pan. (You can do foil too. Grease the foil).
In a large bowl or stand mixer, melt the butter.
Add the brown sugar, pumpkin, and vanilla, and beat well.
Add the flour to the bowl but don't mix. Spoon the baking powder, baking soda, cinnamon, and salt into the flour and gently stir into the flour.
Beat well, stopping to scrape the sides and bottom of the bowl.
Pour about half of the batter into the prepared pan and use a spatula to smooth it on the bottom of the pan.
Bake at 350 for about 19-20 minutes, or until a toothpick comes out clean and it is set in the middle.
Remove from the oven but don't turn it off.
Meanwhile, melt the caramels and milk in a medium microwave safe bowl. Start with 45 seconds, then stir well. Continue to heat in 30-45 second intervals, stirring well each time. When the caramels are almost smooth, stop microwaving and stir until smooth.
Pour the caramel over the hot baked layer in pan, spreading to within 1/2 inch of the edges.
Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
Bake a second time for 25-30 minutes or until center is set. A toothpick test won't work because the caramel layer is too gooey and will just confuse you (at least I was confused at first...). If the center of the pan doesn't wiggle when you shake it, it's done.
In a large bowl or stand mixer, melt the butter.
Add the brown sugar, pumpkin, and vanilla, and beat well.
Add the flour to the bowl but don't mix. Spoon the baking powder, baking soda, cinnamon, and salt into the flour and gently stir into the flour.
Beat well, stopping to scrape the sides and bottom of the bowl.
Pour about half of the batter into the prepared pan and use a spatula to smooth it on the bottom of the pan.
Bake at 350 for about 19-20 minutes, or until a toothpick comes out clean and it is set in the middle.
Remove from the oven but don't turn it off.
Meanwhile, melt the caramels and milk in a medium microwave safe bowl. Start with 45 seconds, then stir well. Continue to heat in 30-45 second intervals, stirring well each time. When the caramels are almost smooth, stop microwaving and stir until smooth.
Pour the caramel over the hot baked layer in pan, spreading to within 1/2 inch of the edges.
Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
Bake a second time for 25-30 minutes or until center is set. A toothpick test won't work because the caramel layer is too gooey and will just confuse you (at least I was confused at first...). If the center of the pan doesn't wiggle when you shake it, it's done.
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