“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Monday, January 18, 2010

♥Unbelievable Penuche Pumpkin Bars♥

Penuche fudge, made from a mixture of butter, brown sugar and milk, is a regional treat often found in the New England area. In this bar, a layer of penuche fudge makes a tasty frosting-like topping for moist pumpkin bars. I'm so sorry if you decided to drop a couple of pounds this year but I had to share this recipe. With a nice cup of tea or coffee - these can't be beat! They just melt in your mouth☺



1/2 cup (1 stick) butter
1 cup light brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1 cup pumpkin purée
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup toasted nuts, chopped, optional

Fudge Frosting:

1/2 cup (1 stick) butter
1 cup light brown sugar, packed
1/4 cup whole milk or light cream
2 cups confectioners' sugar



Preheat oven to 350°F. Lightly butter and flour a 13x9x2-inch pan.

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.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. If desired, add nuts or raisins; mix until dispersed evenly.

Pour batter into prepared pan; spread evenly. Bake 20 to 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:

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; cool to lukewarm.

Gradually add confectioners' sugar, stirring until incorporated. Beat mixture until thick enough to spread; adding additional confectioners' sugar, if needed. If fudge is too thick, add a little hot water.

Frost cooled bars with warm fudge; let fudge set completely before cutting into squares.

Store finished bars covered in the refrigerator for up to 3 days.


Anonymous said...

thes just look delicious might just have to make some:)

Protege said...

I think my mother used to bake something similar for Christmas when we were kids.;) Lovely picture as always.;)

Atelier de Charo said...

Thanks for the recipe, I will try!!

T's Daily Treasures said...

Oh my! This sounds absolutely divine. All ingredients I can get my hands on. I will be trying this one very, very soon. Thanks too for the crocheting tips. Where do you come up with all this stuff? I'm gonna crochet in just a bit. Blessings to you dear Mimi.

Anonymous said...

Hey. Thanks for your comments on my post about counting blessings (1/15/10). I talked about you in my post today (1/18/10). If you prefer I not link you in my post, just let me know, I'll change it.

Thanks, so much, Mimi. :) Jenn

Purvail said...

A first time visit to your site and I have this great recipe for pumpkin bars. I can't wait to try it.

I love your lovely white cat...so pretty . Will be back to visit your charming blog again.


Even though I am suppossed to lay off these kinds of carbs... I love pumpkin. I have printed this out and will make it soon. I wonder if I can beat my mom (Purvail-above) to it!


Or my cousin Tammy , who I also see wants to make it . Ha! the race is on.