Best Walnut Pumpkin Bars Recipes

PUMPKIN-WALNUT PRALINE BARS

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.

WALNUT PUMPKIN BARS

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in small bowl with electric mixer on medium speed until well blended. Add flour and walnuts; stir until mixture is well blended and crumbly. Remove 3/4 cup of the walnut mixture; set aside for later use. Press remaining walnut mixture firmly onto bottom of 15x10x1-inch baking pan. Bake 15 to 18 min. or until lightly browned.
• Mix pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla until well blended; pour over crust. Sprinkle with reserved walnut mixture.
• Bake an additional 30 to 35 min. or until pumpkin mixture is set. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

PUMPKIN-WALNUT PRALINE BARS

Steps:

• MAKE THE PASTRY In a food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse just until they resemble small peas. Add the ice water and pulse just until the dough is lightly moistened. Turn the dough out onto a lightly floured work surface and knead it several times, until it comes together. Flatten the dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes. Preheat the oven to 350°. Butter a 9-by-13-inch glass baking dish. On a lightly floured work surface, roll out the pastry to an 11-by-15-inch rectangle, about 1/8-inch thick. Trim the pastry to a 10-by-14-inch rectangle. Roll the pastry around the rolling pin and carefully unroll it in the prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake the pastry for about 20 minutes, until it is lightly browned and just set. Remove the foil and weights and bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned. MEANWHILE, MAKE THE FILLING: In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in the evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very jiggly in the center. MEANWHILE, MAKE THE TOPPING In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake for about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely jiggly in the center. Let cool completely, then cut into 16 bars.

WHITE CHOCOLATE AND WALNUT PUMPKIN BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with enough parchment to have overhang on all sides.
• Whisk together flour, pumpkin pie spice, salt, and baking soda in a bowl until well combined.
• Whisk together pumpkin puree, white sugar, brown sugar, melted butter, egg, and vanilla in a large bowl until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Stir in remaining flour mixture until just combined. Fold in white chocolate chips and walnuts. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, about 45 minutes. Remove from the oven and let cool completely, 30 to 45 minutes. Slice into 24 bars.