Saturday, September 29, 2012

Pumpkin Shortbread with Caramel and Pretzels

IMG_8053

This weekend there are lots of events going on in our neighborhood!  I woke up to lots of barking from the 9th Annual Mutt Strut.  It took a LOT of restraint to not adopt the adorable 3 year old black pug the Chicago Canine Rescue group brought.  He was so cute and sweet.  Luckily I have my dad to call and bring me back down to reality instead of adopting puppies on a whim!

Then, the Lakeview Chamber of Commerce hosted a dessert potluck just around the corner.  I wanted to bring a fun fall dessert and I'd been eyeing this recipe all week.  It was the perfect excuse!

IMG_8046

We all thought these were a delicious treat, and based on their tweet, I think the Chamber of Commerce and my neighbors enjoyed them as well.  They were sweet and a little bit salty, and plenty buttery.  I had these adorable apple napkins left from Rosh Hashana, which made them perfect for serving on.  Speaking of Rosh Hashana, I've been holding out on you with some really great recipes.  I promise, I will be posting my new favorite brisket recipe soon. It's amazing!!

IMG_8050

Pumpkin Shortbread with Caramel and Pretzels
slightly adapted from Sugarcrafter

Ingredients
pumpkin shortbread
cooking spray
1 3/4 c AP flour
1/4 c sugar
1/2 tsp cinnamon
5 tbsp pumpkin puree
10 tbsp unsalted butter, cut into 1″ pieces
caramel
12 tbsp butter
1 (14-ounce) can sweetened condensed milk
4 tbsp honey
topping
1 c crushed pretzels

Instructions
1. Preheat the oven to 325F. Line an 8" square baking dish with foil and spray with cooking spray.
2. In a food processor, combine the flour, sugar, cinnamon, pumpkin, and butter. Pulse until combined and when you press the mixture together with your fingers it sticks together like dough.
3. Press into the prepared dish and pierce all over with a fork. Bake 5 minutes, then lower the oven to 300F and bake and additional 30-40 minutes or until light golden brown. Remove from oven and allow to cool.
4. In a deep glass bowl, melt the butter. Stir in the condensed milk and honey. Whisk until well combined. Heat in the microwave 7 minutes until boiling, stirring every 30 seconds. Don't walk away, because it can boil over! The caramel is ready when thickened and light golden brown.
NOTE: If you are multitasking and put the microwave on for 7 minutes and totally forget about it and don't stir it every 30 seconds, and when you remove it from the microwave it looks like butter with brown clumps at the bottom - don't think you TOTALLY ruined it. Sure it isn't perfect, but if you stir constantly with a spatula for long enough, it will still turn back into caramel. Not that I would know from experience or anything... oops.
5. Pour the hot caramel over the cooled cookie layer. Sprinkle the crushed pretzels over the caramel layer.
6. Cool to room temperature, then place in the fridge and allow to cool completely. Cut into small square and serve.

7 comments:

MJ said...

Is this recipe easy enough for me to make? It looks delicious.

d.liff said...

If you really follow the directions, I think so!! I totally messed up the caramel but just kept stirring and stirring and it came back together. I think you could handle it!! Just keep the butter cold :)

Lauren Belisle said...

not sure if you know this, but I LOVE care packages!

hehe, just kidding, but must make this... it looks incredible!

d.liff said...

haha had you made this comment BEFORE your birthday you probably would have been in luck. I may make it down to DC before the end of the month - I'll be sure to bring treats!!

Winnie said...

These look sooooooooooooo GOOD

madge | the vegetarian casserole queen said...

Shortbread is so underrated. This does sound soo yummy!

Miz Helen said...

What a awesome treat, I just love your Pumpkin Shortbread with Caramel and Pretzels.