Nothing says fall like Pumpkin – and these squares are the perfect match for cooler weather.
Makes 24 (1 square) servings.
2 cups (500 mL) flour 2 cups (500 mL) rolled oats 1½ cups (375 mL) firmly packed brown sugar 1 tsp (5 mL) baking soda ½ tsp (2 mL) salt 1½ tsp (7 mL) ground cinnamon ¾ tsp (3 mL) ground ginger ¼ tsp (1 mL) ground nutmeg 1 cup (250 mL) melted butter 1 cup (250 mL) canned pumpkin 1 tsp (5 mL) pure vanilla extract 30 caramels, unwrapped
2 Tbsp (30 mL) milk
Preheat oven to 350°F (180ºC)
Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add melted butter, and stir until mixture is blended and forms coarse crumbs. Reserve ½ of this mixture for the topping. Stir pumpkin and vanilla into the remaining mixture in bowl. Press this evenly into the bottom of a foil-lined 13×9″ baking pan.
Place milk and caramels into a microwavable bowl and nuke on HIGH 2 to 3 minutes or until completely melted, stirring after every minute. Pour over pumpkin mixture in pan, spreading to within ½” of edges. Sprinkle with reserved crumb mixture.
Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan with the foil and cut into bars.
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