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Pumpkin bars with lots of chocolate chips

BEST Pumpkin Chocolate Chip Bars

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Pumpkin bars with lots of chocolate chips

Pumpkin Bars loaded with Chocolate Chips

Do you like pumpkin?  How about chocolate?

Then you are in for a real treat if you do.

Because I found the PERFECT match…finally!

These really are the BEST Pumpkin Chocolate Chip Bars.

Not dry crumb in the batch, quicker than cookies and YUMMY.  

The spices make it flavorful, the butter makes it scrumptious and using canned pumpkin means they make up quick anytime of the year.

I found this recipe at Mels Kitchen Cafe and they are so good, that the pursuit for the perfect pumpkin bar is over; because these really are the BEST Pumpkin Chocolate Chip Bars!

BEST Pumpkin Chocolate Chip Bars

Ingredients:
2 1/3 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 cup butter (2 sticks) at room temperature
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
2 teaspoons vanilla
15 oz. pure pumpkin puree (do not use the canned pie filling)
11 – 12 oz. chocolate chips

Directions:
Heat oven to 350 degrees.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Coat a cake pan, 9×13, with cooking spray or line with parchment; cutting it so the parchment will go up the sides of the pan for easier removal.

In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, baking soda and salt; set aside.

In the bowl of a stand mixer or a large bowl using a mixer, cream the butter, granulated sugar and brown sugar on med-high speed until smooth.

Beat in egg and the vanilla.

 

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Add in the pumpkin puree and mix until well.

Mix in the dry ingredients, stirring just until combined.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Now fold in the chocolate chips.

 

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Spread the batter evenly in the prepared pan.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

This will take about 35-40 minutes; depending on your oven. 

Cool completely in the pan before lifting the pars out of the pan, cutting into squares; serve.

Pumpkin bars with lots of chocolate chips

Pumpkin Bars loaded with Chocolate Chips

TIP:  Put these BEST Pumpkin Chocolate Chip Bars in the refrigerator for an hour or so before serving. 

Pumpkin bars with lots of chocolate chips

Pumpkin Bars loaded with Chocolate Chips

Recipe from Mels Kitchen Cafe, Copyright Carrie Groneman, 2014, 2018

Recognize a blessing and be a blessing today.

Caramel apples dipped in caramel and toppings and even in chocolate too!

SUCCESSFUL and Easy Caramel Apples

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Caramel apples dipped in caramel and toppings and even in chocolate too!

Easy Caramel Apples

Are you looking for  SUCCESSFUL and Easy Caramel Apples?

I have struggled with making caramel apples for years, actually decades. 

Have you?

I don’t like to bite into one and have the caramel peeling off, finding it is thick and hard.

And I don’t like it when the caramel runs off the apple either.

I want a nice layer of soft, yummy caramel covering the apple.

If that is how you like your caramel apple, then you are going to love this!  

I’ll show you how you can make SUCCESSFUL and Easy Caramel Apples that taste and look amazing.


SUCCESSFUL and Easy Caramel Apples

Ingredients:

5-6 medium apples

Craft sticks or wooden round sticks (usually found in the candy making section)

1 package 12-14 oz. wrapped caramel squares

1 Tbl. water 1 tsp. vanilla  

Toppings of your choice.

Suggestions:
crushed graham crackers, chopped nuts such as peanuts, small candies, chocolate chips or buttons: white, milk and dark if desired.
 





Directions:

PREPARE AHEAD  and please read entire recipe before beginning for best results.

Wash your apples, rubbing them with a clean cloth to get off the waxy residue.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

This is VERY IMPORTANT!Push the sticks into your apples, place in a cake pan or flat bottomed container and put in the freezer for 30 minutes. 

VERY CRITICAL step!  

Why? 

Because the cold apple helps the caramel coat perfectly and set up since the apple will be cold and the caramel will be warm.

Now, when the apples are nice and cold (not longer then 30-40 minutes though or you will have frozen apple pops!) line a cookie sheet, pan or plate large enough to hold the apples with tin foil and coat well with non-stick cooking spray; set aside. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

This will prevent the caramel from sticking so you can lift it to dip in chocolate or to eat.

When the apples have been in the freezer for approximately 30 minutes (remember not longer), begin making the caramel coating.

Unwrap the caramels and place in a saucepan. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Add in the water and vanilla. Over medium heat, stir constantly until the caramels are completely melted.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



Taking one apple at a time, roll it in the melted caramel sauce, using a spoon or spatula to help cover the apple.

 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Twirl the apple, turning upside down to allow the caramel to distribute evenly and coat evenly.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

If you want to dip your apple in coatings now, instead of dipping in melted chocolate, this is the time to do it.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



Coat all the apples in caramel and place them in the refrigerator to chill and set up while melting the chocolate. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

To melt the chocolate, whether using chips or buttons, place in a microwavable bowl and microwave for 30 seconds.

Microwave again for 20 seconds, stir and continue this process until the chocolate is melted and smooth.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Be careful to cook in small intervals and stirring to prevent burning chocolate.

Take the apples out of the fridge.

BIG TRICK AND IMPORTANT! Spray your hand with cooking spray.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

  Mold the caramel back up onto the apple smoothing as needed.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



After molding any caramel that needs to be, now dip the caramel apple into the white/ dark or milk chocolate (you want the chocolate warm, but not hot so it can coat and set up). 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

You can coat the caramel covered apple completely in chocolate, or just the bottom part, or whatever your heart desires.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Dip into any of the coatings you choose; as above when just coated with caramel. 

Set the apples back onto the sprayed tin foil to help it setup while you finish all the apples.

With any excess chocolate (melt more if needed) have at just warm enough temperature to be smooth and creamy, but not so warm it will not stay on the apple when piped. 

Spoon the chocolate into a small ziplock baggie and cut the very tip off at the corner. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Now you can easily pipe the chocolate onto the top of the apples.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

 Place these apples into the fridge for at least 20 minutes, and keep for up to 3 days. 

Copyright Carrie Groneman, A Mother’s Shadow 2014, 2018

Adapted from JamieCooksItUp

Recognize a blessing and be a blessing today.