Sunday, October 26, 2014

Pumpkin Chocolate Chip Bars=delicious!

Tonight is not a school post, but it is to share a recipe for something delicious that I easily made gluten free!  I tend to look for recipes that don't require too many different kinds of flours when making something GF because that tends to get expensive and I don't keep all sorts of flours in my house!  I have regular flour for recipes that I won't be eating (it's SO MUCH cheaper!) and then I keep an all-purpose GF flour in the house for when I'm making something that I will be eating.  Today I made these pumpkin chocolate chip bars that were delicious!!  Here is the recipe from Averie Cooks that I followed:
YIELD: one 8x8 pan, 9 to 12 generous squares
PREP TIME: 5 minutes
COOK TIME: about 32 to 33 minutes
TOTAL TIME: about 70 minutes, for cooling
1/2 cup unsalted butter (1 stick), melted
1 large egg
3/4 cup pumpkin puree (not pumpkin pie filling)
1 cup light brown sugar, packed
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/4 cups all-purpose flour (I used gluten free flour here)
1 1/4 cups semi-sweet chocolate chips + 2 tablespoons, for sprinkling


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, pumpkin, brown sugar, vanilla, pumpkin pie spice, cinnamon, and whisk until smooth.
  4. Add the flour and stir until just combined, don't over mix.
  5. Stir in 1 1/4 cups chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly sprinkle with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
  8. Bake for about 32 to 33 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
I meant to take a picture of what they looked like coming out of the oven, but I forgot, so here is what's left after bringing them to Ed's parents' house for dinner:
So good!  If you try and make them, please let me know what you think!  My post tomorrow (or Tuesday) will be about the Relaxation Station that we have in our classoom =)

Until next time!

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