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To make these tasty bars, you will need: - 1 ½ cups canned pumpkin puree - 1 cup brown sugar - ½ cup granulated sugar - ½ cup unsalted butter, melted - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup caramel sauce (store-bought or homemade) These ingredients blend to create a soft, moist texture. The pumpkin puree adds rich flavor and moisture. The sugars balance the sweetness while the spices give warmth. You can elevate your bars with some fun toppings, such as: - Extra caramel drizzle - Powdered sugar dusting - Whipped cream dollop - Chopped pecans or walnuts These toppings add texture and visual appeal. They also enhance the flavors for a more delightful treat. If you need to swap ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Use gluten-free flour blends if you want gluten-free bars. These substitutions help you customize the recipe to fit your dietary needs. Feel free to experiment and find what you love! To start, gather all your ingredients. You will need: - 1 ½ cups canned pumpkin puree - 1 cup brown sugar - ½ cup granulated sugar - ½ cup unsalted butter, melted - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup caramel sauce Now, preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan. Line the bottom with parchment paper. This helps with easy removal later. Next, in a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract. Whisk until the mix is smooth. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add these dry ingredients to the wet mix. Stir gently until just combined. Avoid overmixing. Finally, fold in the chocolate chips. Pour half of the batter into the pan. Spread it evenly. Drizzle half of the caramel sauce over this layer. Next, pour the rest of the batter on top. Spread it gently. Drizzle the remaining caramel sauce over this layer. Use a knife to create a marbled effect by swirling the layers lightly. Bake your bars in the preheated oven for 30-35 minutes. To check if they are done, insert a toothpick in the center. It should come out clean. Once baked, take the pan out of the oven. Let it cool for at least 15 minutes in the pan. Use the parchment paper to lift the bars out. Place them on a wire rack to cool completely. After they are cool, cut them into bars. For extra sweetness, drizzle a little more caramel on top before serving. You can also dust the bars with powdered sugar or add a dollop of whipped cream for a special touch. Enjoy! To keep your caramel chocolate pumpkin bars moist, focus on two key elements: the liquid ingredients and mixing time. Use canned pumpkin puree for the best results. Its high moisture content helps keep the bars soft. Make sure you measure your sugars and butter properly. Too much dry ingredient can make your bars dry. Mix your wet ingredients until they are just combined. Overmixing can make the bars tough. When adding the dry mix, fold it in gently. This keeps the batter airy and light. Avoid these common mistakes for the best bars. First, don't skip the parchment paper. It makes removing the bars easy. Second, be careful with baking time. Check your bars at 30 minutes to prevent overbaking. Another mistake is not swirling the caramel enough. A good swirl creates a beautiful marbled effect. It also blends the flavors well. Lastly, don’t forget to cool the bars completely before cutting. Warm bars can crumble and fall apart. Serving your caramel chocolate pumpkin bars can be fun! Dust the tops with powdered sugar for a sweet touch. A dollop of whipped cream on the side adds a lovely creaminess. For added crunch and flavor, sprinkle chopped pecans on top. This gives a nice contrast to the soft bars. If you love caramel, drizzle some extra sauce right before serving. It makes each bite extra special! {{image_2}} To make gluten-free caramel chocolate pumpkin bars, swap the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. This makes it easy to enjoy these bars without gluten. You can enhance the flavor by adding nuts or spices. Chopped pecans or walnuts add a nice crunch. Try adding a pinch of ginger or allspice for a unique twist. Cinnamon is always a great choice to boost warmth and flavor. You can choose between dark or milk chocolate for your bars. Dark chocolate gives a rich, bold taste. Milk chocolate offers a sweeter flavor. Pick what you like best to make these bars your own. To keep your caramel chocolate pumpkin bars fresh, store them in an airtight container. Place a layer of parchment paper between the bars to prevent sticking. You can store them at room temperature for up to three days. If you want to store them longer, the fridge is a good option. They can last up to a week when refrigerated. Freezing is a smart way to save your bars for later. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to label the bag with the date. These bars can stay in the freezer for up to three months. When you’re ready to enjoy, simply thaw them in the fridge overnight. To enjoy the bars warm, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the bars on a baking sheet lined with parchment paper. Heat for about 10 minutes. This warms them up without drying them out. You can also use the microwave. Heat them for 10 to 15 seconds for a quick treat. Enjoy the gooey caramel and chocolate flavors all over again! Yes, you can use fresh pumpkin. First, choose a sugar pumpkin. These are sweet and smooth. Cut it in half and remove the seeds. Roast the pumpkin halves at 350°F (175°C) until soft, about 45 minutes. Let it cool, then scoop out the flesh. Blend it until smooth for a perfect puree. Fresh pumpkin adds a nice, rich flavor to your bars. Making homemade caramel sauce is simple. You need sugar, water, and cream. Start by heating 1 cup of sugar and 1/4 cup of water in a saucepan. Stir it until the sugar dissolves. Let it boil without stirring until it turns golden brown, about 10 minutes. Remove it from heat, then carefully add 1/2 cup of heavy cream. Stir until smooth. Let it cool before using it in your bars. This sauce adds a lovely touch to your dessert. If you don’t have a 9x13 pan, use an 8x8 or 9x9 pan. The bars will be thicker and may need more baking time. You can also use a round cake pan. Just adjust your baking time and check for doneness with a toothpick. You can also make smaller bars using a muffin tin. Just fill each cup halfway and adjust the baking time. You now have a complete guide to making delicious Caramel Chocolate Pumpkin Bars. We covered essential ingredients, step-by-step instructions, and helpful tips. Remember to avoid common mistakes and try different variations to make your bars unique. Store them properly to keep them fresh for longer. If you have questions, you can always refer back to the FAQs. Enjoy baking and sharing these tasty treats! I hope you love them as much as I do!

Caramel Chocolate Pumpkin Bars

Indulge in the ultimate fall treat with these Caramel Chocolate Pumpkin Bars! This delightful recipe combines creamy pumpkin puree, rich chocolate, and luscious caramel for a dessert that’s simply irresistible. Perfect for gatherings or cozy nights in, these bars are easy to make and sure to impress. Discover the full recipe and make your autumn sweeter—click to explore now!
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Ingredients
  

1 ½ cups canned pumpkin puree

1 cup brown sugar

½ cup granulated sugar

½ cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup semi-sweet chocolate chips

1 cup caramel sauce (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper for easy removal later.

    In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth and well combined.

      In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

        Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

          Pour half of the batter into the prepared baking pan and spread it evenly. Drizzle half of the caramel sauce over the batter.

            Pour the remaining batter over the caramel layer and spread gently to cover. Drizzle the remaining caramel sauce on top, and use a knife to swirl it lightly for a marbled effect.

              Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                Once baked, remove from the oven and let it cool in the pan for at least 15 minutes before lifting it out using the parchment paper. Allow it to cool completely on a wire rack.

                  Once cooled, cut into bars and serve. You might want to drizzle a little extra caramel on top before serving for added sweetness.

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 12 bars

                      - Presentation Tips: Dust the tops of the bars with powdered sugar and place a small dollop of whipped cream on the side to elevate the presentation. Add a sprinkle of chopped pecans for extra texture and flavor.