Pumpkin Caramel Bars Food

PUMPKIN CARAMELS

Steps:

• Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
• Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
• Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
• Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
• When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

PUMPKIN PIE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
• Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
• Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

PUMPKIN CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Combine the flour, oats, 1 1/2 cups brown sugar, baking soda, 1 1/2 teaspoons cinnamon and 3/4 teaspoon salt in a large mixing bowl. Melt 3/4 cup butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir until a soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.
• Line the bottom and sides of a 9x13 inch baking dish with Reynolds Wrap® Aluminum Foil. Press 3/4 of the dough into the dish. Reserve the remaining 1/4 to use for topping. Bake for about 10 minutes or until the top is barely golden brown.
• Combine the pumpkin, evaporated milk, eggs, white sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, ginger and cloves and mix until blended completely. When the crust is done, pour the filling mixture over the crust and continue to bake for 20 minutes.
• Remove pan from oven and sprinkle the reserved dough over the filling. Bake for another 20 minutes. Let the bars cool.
• For the caramel sauce, melt 4 tablespoons butter, 1/3 cup brown sugar and 1/3 cup cream together in a small saucepan. Set the temperature on medium heat and stir constantly until the caramel is smooth and barely bubbling. Pour over the bars. Cut and serve!