Pumpkin White Chip Nut Bars

Name: Pumpkin White Chip Nut Bars
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 45 Bars, 45 serving(s)
Ingredients: 2 cups flour; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon baking soda; 1 cup butter or 1 cup margarine, softened; 1/2 cup white sugar; 1/2 cup brown sugar; 1 cup canned pumpkin; 1 egg; 2 teaspoons vanilla extract; 1 (12 ounce) package white chocolate chips; 2/3 cup nuts, chopped (we prefer walnuts); 1 cup powdered sugar; 1 tablespoon butter; 1/2 teaspoon rum flavoring or 1/2 teaspoon vanilla extract; 2 -3 tablespoons boiling water

Submitted by Jadelabyrinth

"Given to me by my Busia, this recipe has been a family Christmas tradition for many years."

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Ready In:: 42mins
Ingredients:: 16
Yields:: 45 Bars
Serves:: 45

ingredients

Bars
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter or 1 cup margarine, softened
¹⁄₂ cup white sugar
¹⁄₂ cup brown sugar
1 cup canned pumpkin
1 egg
2 teaspoons vanilla extract
1 (12 ounce) package white chocolate chips
²⁄₃ cup nuts, chopped (we prefer walnuts)
Glaze
1 cup powdered sugar
1 tablespoon butter
¹⁄₂ teaspoon rum flavoring or 1/2 teaspoon vanilla extract
2 -3 tablespoons boiling water

directions

Preheat oven to 350 degrees.
Combine flour, cinnamon, cloves, and baking soda in a small bowl; set aside.
In a large mixing bowl, beat butter and both sugars until creamy.
Beat in the pumpkin, vanilla, and egg until blended.
Gradually beat in the flour mixture.
Stir in the white chips and nuts.
Spread into a greased or parchment paper lined 15.5 x 10.5 jelly roll pan. A 9x13 pan can be used instead, but bars will be much thicker.
Bake 18-22 minutes (22-25 minutes if using a 9x13 pan) or until a wooden toothpick inserted in the center comes out clean.
Cool completely.
Combine the glaze ingredients, using only enough water to make the right consistency. It needs to be thin enough to drizzle, but not so thin that it runs off the spoon before you can drizzle it.
Drizzle the glaze over the bars, let harden.
Cut bars into 2" x 1" bars. Number of bars will depend on what size pan you use.

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RECIPE SUBMITTED BY

Jadelabyrinth

United States

I miss being able to sort through my saved recipes by rating, or even being able to search in what were my cookbooks. ?I miss the forum games/swaps/events. ?I feel sadness for all the time I wasted saving recipes that I can't find and disappointment in the people working at food.com who decided that all these changes were necessary. ?I read in the blog that read-only forums will be back when the technicalities can be worked out. ?But when will I be able to find a recipe in my own recipe box. ?What sense is there in a recipe website that doesn't allow you to search for one of your recipes? ?I used to think that I could start whittling down my collection of paper cookbooks, and hand written note cards because I could find whatever I needed online. ?Perhaps I still can, but not here. ?Thank God I didn't get rid of any of them.

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