¾ cups Butter, Softened
1 cup Packed Brown Sugar
2 whole Eggs
1 tea
spoon Vanilla Extract
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1-¾ cup All-purpose Flour
1 teaspoon Baking Soda
¼ teaspoons Salt
¼ cups Semi-Sweet Chocolate Chips
14 ounces, weight Caramels, Unwrapped (1 Bag)
¼ cups Heavy Cream
optional-½ cups Chopped Walnuts
- Preheat oven to 350 degrees F
- Lightly grease a 9×13 pan with non stick cooking spray and set aside
- In a large bowl, cream butter and sugar until light and fluffy
- Stir in eggs, vanilla and pumpkin until combined
- Slowly incorporate cinnamon, nutmeg, four, baking soda, and salt into the batter
- Scrape sides of bowl and mix again briefly to ensure a smooth batter
- Spread about 2/3 of the batter evenly into the prepared pan
- For the filling: Sprinkle chocolate chips (and walnuts if wanted) over top of the batter
- Place caramels and cream into a heat-proof bowl
- Microwave on high until caramel is smooth and completely melted
- Make sure to stir every 20 seconds
- Stop as soon as it’s melted and smooth
- Pour melted caramel over chocolate (and nuts)
- Spread around evenly with a butter knife or spoon
- Place dollops of the remaining batter over the top of the caramel layer
- Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through)
- Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean when inserted.
- It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.
- Cool completely before serving
- Serve with vanilla ice cream or whipped cream
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