Updated Tuesday, October 16th, 2007
Yield: 60 bars
Tangy cranberries stud these luscious, spicy pumpkin bars.
Heat oven to 350 degrees F. Combine flour, sugar, baking powder, cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.
Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
Add powdered sugar and vanilla to cooled browned butter; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Cut into bars.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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