Chocolate and Pumpkin Shortbread Bars

These things are dangerously good!! I had one, and I feel like I can hear myself gain 5 pounds. I think I will be giving these to the neighbors as a small Christmas gift or something. There is no stopping me from eating them all if they are in the house. Out of sigh, out of mind!

Here is the recipe courtesy of my new favorite blog in case you are interested.

SHORTBREAD:

2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

FILLING:

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

CHOCOLATE TOPPING:

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

DIRECTIONS:

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown.

3. Let cool for 30 minutes then cut into bars. Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

ENJOY!!!