{"id":4499,"date":"2016-11-18T09:00:18","date_gmt":"2016-11-18T14:00:18","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=4499"},"modified":"2023-07-31T14:25:49","modified_gmt":"2023-07-31T18:25:49","slug":"hot-chocolate-pumpkin-bars","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/hot-chocolate-pumpkin-bars\/","title":{"rendered":"Hot Chocolate Pumpkin Bars"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>

Craving a midnight indulgence? Reach for these sinfully decadent pumpkin bars\u00a0infused with our Hot Chocolate<\/span><\/a> tea. Fudgy, sweet and totally addictive, they\u2019ll have you sneaking back to the fridge all night long.<\/p>\n

\"Hot<\/a><\/p>\n

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Hot Chocolate Pumpkin Bars<\/h2>
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Ingredients<\/h2> \n
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  • 1 cup canned pumpkin puree<\/li> \n \n
  • * Special equipment \u2013 9x9 baking pan<\/li> \n \n
  • 2 Perfect Spoonfuls of Hot Chocolate tea<\/li> \n \n
  • pinch of salt<\/li> \n \n
  • 1 cup milk<\/li> \n \n
  • \u00bc tsp ground clove<\/li> \n \n
  • \u00bc tsp ground cardamom<\/li> \n \n
  • 1 tsp ground cinnamon<\/li> \n \n
  • 2 eggs, beaten<\/li> \n \n
  • \u00be cup honey graham cracker crumbs<\/li> \n \n
  • 8 tbsp semisweet chocolate chips<\/li> \n \n
  • 1\/3 cup + \u00bd cup heavy cream<\/li> \n \n
  • \u00bd tsp vanilla extract<\/li> \n \n
  • 5 tbsp butter, melted<\/li> \n \n
  • \u00bc cup white sugar<\/li> \n \n
  • \u00bd cup brown sugar (divided)<\/li> \n \n
  • \u00bd tsp ground ginger<\/li> \n \n
  • \u00bd cup roasted nuts, finely ground<\/li> <\/ul> <\/div> \n
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    \n Directions\n <\/h2> \n

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\n Step 1\n <\/td> <\/tr>
Preheat oven to 350F.<\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
In large bowl, mix graham cracker crumbs, nuts, ginger, \u00bc cup brown sugar, butter and vanilla extract. Press mixture into 9x9 pan and let sit. <\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
In a microwave-safe bowl, mix chocolate chips and 1\/3 cup heavy cream. Microwave on high in 20 second intervals, whisking after each until mixture is smooth and consistent (be careful not to burn). Pour into crust and tilt pan to evenly coat with chocolate.<\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
In a saucepan, heat \u00bd cup cream and milk until slowly bubbling. In the meantime, soak tea with 2 tbsp hot water, let sit for 1 minute, then pour into hot milk mixture. Take off heat, cover and let steep for 5 minutes.<\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
In large bowl, mix pumpkin puree, eggs, cinnamon, cardamom, clove and salt. Slowly strain in milk mixture, whisking constantly to prevent curdling. Pour into pan over chocolate mixture. Bake for 35-45 minutes or until edges are set and middle is slightly wiggly. <\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
Let cool in fridge until fully chilled, then cut into bars.<\/td> <\/tr> <\/table> <\/div> <\/div>\n
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Featured Tea<\/h2>\n
\"featured<\/a><\/div>\n

hot chocolate tea<\/a><\/h3>\n <\/div>\n