Sweet and Salty Caramel-Pumpkin Seed Bars as an extra
Serves 4
If sweet and salty is your jam, these decadent caramel-pumpkin seed bars are the dessert for you! With a buttery shortbread crust and chewy caramel filling, this an easy fall-inspired dessert that's sure to impress.
Ingredients: Sweetened condensed milk (concentrated milk, sugars (sugar, lactose))(milk) • Brown sugar (cane sugar, molasses) • All-purpose flour (wheat) • Pepitas • Flaky salt • Baking powder • Pumpkin pie spice mix (spices).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
112 g
Pepitas
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
300 mL
Sweetened Condensed Milk
(Contains Milk)
1 cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tsp
Sea Salt Flakes
(May contain Milk, Sesame, Soy, Sulphites, Mustard, Peanuts, Wheat, Tree nuts, Triticale)
½ tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
½ tsp
Pumpkin Pie Spice Mix
(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
Not included in your delivery
1 tsp
Salt*
8 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Melt 6 tbsp butter in a small microwave-safe bowl.
- Add flour, 1/2 cup packed brown sugar, 1/2 tsp baking powder and 1/2 tsp salt to a medium bowl. Whisk to combine.
- Stir in melted butter until shortbread mixture is crumbly and holds together when squeezed.
- Press shortbread mixture into the bottom of the prepared pan. (TIP: Use the back of a measuring cup to help smooth out the shortbread mixture.)
- Bake shortbread base in the middle of the oven until lightly golden-brown around the edges, 15-18 min.
- Place pan on a wire rack to cool.
- Meanwhile, add sweetened condensed milk, 2 tbsp butter, remaining brown sugar, 1/2 tsp Pumpkin Pie Spice Mix and 1/2 tsp salt to a medium pot over medium-high heat. Cook, stirring constantly, until mixture comes starts to deepen in colour, 4-5 min.
- Immediately remove the pot from heat and set aside.
- Pour caramel filling over shortbread base.
- Sprinkle pepitas over top.
- Bake in the middle of the oven until middle is set and edges are golden-brown, 15-18 min.
- Sprinkle sea salt flakes over pumpkin seeds.
- Place baking pan on a wire rack to cool, 30 min.
- Transfer baking pan to the fridge to cool completely, 1 hr.
- Run a sharp knife around the edges of the pan, then remove pumpkin seed bars by pulling on the parchment paper.
- Slice into squares and serve.