photo by http://www.lovintheoven.com
Pie Snickerdoodle Bars
original recipe: http://www.lovintheoven.com/2010/12/day-9-pumpkin-pie-snickerdoodle-bars.html
Ingredients:
Snickerdoodle layer:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
Pumpkin Pie Layer:
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 stick butter, at room temperature
- 1 teaspoons baking powder
- 1 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 2 eggs, at room temperature
- 1 1/2 cups canned pumpkin
Topping
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
Drizzle
- 1 oz white chocolate, chopped
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 350F.
- Lightly grease a 9x13 inch pan
To make snickerdoodle layer:
- Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture until well blended. Spread evenly in prepared pan.
To make pumpkin pie filling:
- In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer, smoothing out the top.
- Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
- After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
- Store in a covered container.