• Jason Smith

Hey Punkin', Have Some Punkin'

Lord Honey, y'all are gonna have some really thankful guests when you serve them my "Festive-Fall Punkin' Bars." The perfect punkin' cake base with a confetti of nuts, dried cranberries and white chocolate morsels--put over the top with a maple bourbon glaze. Enjoy with your morning cup of coffee or make it the star of your dessert menu.


Fall-Fest Punkin’ Bars

Jason Smith, FNS southerncountrybling.com

Makes 9x13 pan

Ingredients: 1- box yellow cake mix

1-15oz can pumpkin puree, not pumpkin pie filling

1-egg

2-tsp pumpkin pie spice

1-tsp vanilla

1-cup pecans, chopped

1-cup dried cranberries, chopped

½-cup white chocolate chips

Glaze:

2-TBSP maple syrup

2-TBSP bourbon

1-cup powder sugar

Directions:

· Preheat oven to 350°, spray a 9x13 cake pan.

· In a mixing bowl place the first 5 ingredients and mix till combined.

· Still in half of the pecans and half of the cranberries.

· Pour into prepared baking pan and spread out.

· Sprinkle remaining pecans and cranberries.

· Dot the white chocolate chips over top.

· Bake for 25 mins.

· Remove and let cool for 30 mins.

· Place the glaze ingredients in a bowl and stir till no clumps of powder sugar remain.

· Cut bars into squares and place on a serving platter and drizzle with glaze.

Tip: This can be made with any nut of your choice.

ENJOY!!!

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