The Saga of the 37 Pumpkins - Installment No. 25 - Salted Caramel Chocolate Pumpkin Blondies

 Over time, Patch had become accustomed to being friendless and alone. He'd also become accustomed to not having any particular duty. For months, he'd wandered and pondered, not really working towards any particular cause.

Things were different now. Patch was a pumpkin with a purpose. 

He looked at the book and raised the cover, then began to read.

As he read, he tried to block out the noise of a knife tap- dancing on a chopping block, a noise that mingled with ever-softening yelps of pain.

And then there were 11...

For the complete Saga archives, click here.

Salted Caramel Chocolate Pumpkin Blondies

Ingredients:

For the bars:

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 3/4 cup all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt

For the filling:

• 1/2 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips
• 14 oz of caramels
• 1/4 cup heavy cream
• Coarsely ground salt (we use pink salt)

Instructions:

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9"x13" pan.

In  a large bowl, cream butter and sugar until fluffy. Stir in eggs, vanilla, and pumpkin puree until combined. Slowly incorporate remaining ingredients into the batter until the batter is smooth. Spread about 2/3 of the batter into the prepared pan. Sprinkle the nuts and chocolate chips over the top.

Now place the cream and caramels into a saucepan and let melt over low heat, stirring frequently.

Pour the melted caramel over the chocolate and nuts. Spread evenly. Sprinkle coarse salt over the top.

Bake for 25 minutes or until the edges are golden and when inserted into the center, a toothpick doesn't get batter stuck on it.

Cool completely before serving.  

Enjoy!