Pumpkin Walnut Praline Bars Food

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PUMPKIN BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
• Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

PUMPKIN WALNUT SQUARES

Steps:

• Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

PUMPKIN-WALNUT PRALINE BARS

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.

QUICK PRALINE BARS

Steps:

• Heat oven to 350°.
• Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
• Heat brown sugar and margarine to boiling in 2-qt. saucepan.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Pour sugar mixture over crackers; spread evenly.
• Sprinkle with pecans.
• Bake 8-10 minutes or until bubbly.
• Cool slightly.
• Break into squares.

PUMPKIN PRALINE WALNUT BARS

Steps:

• Preheat the oven to 350*.Lightly butter a 13x9 baking pan.
• TO MAKE THE CRUST:.
• In a large bowl, stir together the flour, sugar, and salt. Cut in the shortening with a pastry blender or 2 knifes until the mixture is the consistency of rough cornmeal.
• Add the ice water gradually, while stirring lightly with a fork, just until the dough begins to form a ball.Gather the dough together with floured hands.
• Cut a 13x9 piece of wax paper or foil and place on a flat surface.
• Place the dough in the center and roll with a lightly floured rolling pin to fit the paper as perfectly as possible. Lighting the dough by the paper, invert it into the prepared pan.
• Lift off and discard the paper.
• Trim the edges of the dough to fit the pan.
• Brush lightly with a little of the beaten egg white -- and refrigerate until ready to bake.
• TO MAKE THE FILLING:.
• In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• Add the walnuts and stir to blend.
• Sprinkle the topping evenly over the surface of the pumpkin filling.
• Return the bars to the oven and bake for about 15 minutes or until lightly browned.
• Cool on a wire rack before cutting into bars.

WALNUT PUMPKIN BARS

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in small bowl with electric mixer on medium speed until well blended. Add flour and walnuts; stir until mixture is well blended and crumbly. Remove 3/4 cup of the walnut mixture; set aside for later use. Press remaining walnut mixture firmly onto bottom of 15x10x1-inch baking pan. Bake 15 to 18 min. or until lightly browned.
• Mix pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla until well blended; pour over crust. Sprinkle with reserved walnut mixture.
• Bake an additional 30 to 35 min. or until pumpkin mixture is set. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

WHITE CHOCOLATE AND WALNUT PUMPKIN BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with enough parchment to have overhang on all sides.
• Whisk together flour, pumpkin pie spice, salt, and baking soda in a bowl until well combined.
• Whisk together pumpkin puree, white sugar, brown sugar, melted butter, egg, and vanilla in a large bowl until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Stir in remaining flour mixture until just combined. Fold in white chocolate chips and walnuts. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, about 45 minutes. Remove from the oven and let cool completely, 30 to 45 minutes. Slice into 24 bars.

PUMPKIN NUT BARS

Steps:

• Grease and lightly flour a 9x13-inch pan.
• Beat together margarine, brown sugar and eggs.
• Sift dry ingredients together and then combine with egg mixture.
• Stir in pumpkin, nuts and vanilla.
• Bake at 350°F for 20 to 25 minutes.
• Cool before frosting.
• For frosting: Mix together thoroughly cream cheese, butter, powdered sugar and vanilla.

PUMPKIN CHEESE PRALINE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
• Prepare pumpkin batter;
• In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
• Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
• Using the same mixing bowl, prepare cream cheese batter:
• Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
• Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
• Prepare topping:
• Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
• Sprinkle crumbs evenly over marbled batter.
• Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.