Green Pumpkin Seed And Cranberry Crispy Bars Food

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PUMPKIN-CRANBERRY BARS



Pumpkin-Cranberry Bars image

Here on Zaar there are a couple of recipes somewhat like this one, but there are differences, & the Great Pumpkin is tellin' Charlie Brown that this one is pretty darn good! Preparation time does not include time needed for unfrosted bars to cool completely.

Provided by Sydney Mike

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (15 ounce) can pumpkin puree, not pie filling
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon pur vanilla extract
3/4 cup dried cranberries, chopped
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/3 cup fresh orange juice, approximately

Steps:

  • Preheat oven to 350 degrees F.
  • FOR THE BARS, in a large bowl, mix together first 7 ingredients.
  • Stir in pumpkin, butter, eggs & vanilla until well blended.
  • Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
  • Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
  • Remove immediately from heat & pour into a bowl.
  • Let butter cool slightly, then stir in powdered sugar & vanilla.
  • Stir in enough orange juice to form a frosting consistency.
  • When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
  • Serve & enjoy & refrigerate leftovers.

Nutrition Facts : Calories 166.4, Fat 6.9, SaturatedFat 4.2, Cholesterol 32.5, Sodium 53.9, Carbohydrate 25.7, Fiber 0.4, Sugar 20.5, Protein 1.3

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