Penuche Pumpkin Bars

Serves: 5 dozen

Cook Time: 25 Min

If you like Penuche you will love these bars. The fudge frosting will curl your toes and you will smack your lips. Great for pumpkin lovers too!!

Ingredients

 BARS:  

 1/2 c real butter

 1 c light brown sugar, packed

 2 lg eggs

 1 tsp pure vanilla extract

 1 c solid pumpkin puree

 1 c All-purpose flour

 1/2 tsp baking powder

 1/8 tsp baking soda

 1/4 tsp salt

 1 tsp ground cinnamon

 1/2 tsp ground ginger

 1/4 tsp ground nutmeg

 1 c chopped toasted nuts,optional

 FUDGE FROSTING:  

 1/2 c real butter

 1 c light brown sugar, packed

 1/4 c milk or cream

 2 c powdered sugar

Directions 

Preheat oven to 350^. Lightly butter and flour a 13x9-inch pan. Spray is best.

 Bars:

1. In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin. Mix well.  

2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices, mix to combine. Slowly add flour mixture to butter mixture, Mix well. If desired, add nuts or raisins; mix until evenly distributed.  

3. Pour batter into pan, spread evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting. 

Fudge Frosting:

 1. Combine butter and brown sugar in a saucepan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl, cook to lukewarm.

2. Gradually add powdered sugar, stirring until blended well. Beat mixture until thick enough to spread; adding additional powdered sugar if needed. If fudge is too thick, add a little hot water.

 3. Frost cooled bars with warm fudge, let fudge set completely before cutting into squares. Store covered in the refrigerator for 3 days.

http://www.justapinch.com/recipe/pat-duran/penuche-pumpkin-bars/quick-easy-cake?k=fudge&fwp=1&p=238&o=r