Monday, December 24, 2007

Pumpkin Current Bars with Chai White Chocolate Latte Galze

Pumpkin Current Bars, originally uploaded by Lakenvelder.

I adapted this recipe form the latest Better homes and garden holiday baking. The original recipe called for pecans and I used currents.Frosted with a chai white chocolate glaze the bars are given another dimension without being overpowered. I think this glaze would be wonderful over many fruit bars and breads.


2 cups all-purpose flour
4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1//2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cups granulated sugar
4 eggs
1 15 -os can pumpkin
1 cup currents
White Chocolate Chai Glaze

Preheat the oven to 350 degrees F. Grease a 13x9x2 inch baking pan. Mix the flour, baking powder, cinnamon, nutmeg, ginger, and salt, set aside.

Beat the butter with a mixture and add brown sugar and granulated sugar, beat until combined. Beat in eggs until combined. Beat in the pumpkin, Sir in the flour mixture until combined. Add the currents, Spread into the pan.

Bake for 30 minutes until a toothpick comes out clean when inserted with a toothpick. Let it cool on a wire rack. When coll pour glaze over the top. Chill for about 30 minutes. Cut into bars.

Chai White Chocolate Glaze

Meal 8 oz of white chocolate in the microwave. Combine 1/2 whipping cream andn 1 tablespoon chai latte instant tea a small saucepan and bring to a boil. Immediately pour over the white chocolate. Do not stir, let stand for 5 minutes, stir until melted and smooth, Pour over the bars.

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