
When I had my bakery I did have my favorite items… there were not many, but there were definitely a few that, if I could eat sweets every day, I would bake for myself. These bars were one of them.
I honestly don’t even remember where I got the recipe. I do remember doing some research and trying to find a recipe for a pumpkin dessert that would combine the typical fall flavors of pumpkin and spices, and a hint of liquor. I know I combined a couple of recipes and settled on this final version. The result is a luscious gluten-free caramel pumpkin bar, so beautiful to look at and so complex to taste: a buttery crust, a hint of smoke from the caramel, the richness of the heavy cream and eggs, the silkiness of the pumpkin, the perfectly balanced bouquet of vanilla, ginger, cinnamon and allspice, and finally the subtle kick of rum. This dessert is an unforgettable experience.
ENJOY!
These look delicious Simona!!!! I can’t do the cream……do you think one of the non-dairy alternatives would work at all in this recipe?
Yes, definitely Teresa! I find that Silk dairy-free heavy whipping cream alternative works really well as a substitute. Let me know how they come out 😊
I’ll have to look for that again . I looked for it once before and it was nowhere to be found out here in “Podunk”…. lol. Thank you! 😊
These looks amazing!!
Where can I get the recipe?
Katia, you should be able to see the recipe on this page. Let me know if you don’t…
Maybe because I’m viewing on the phone
If you click on the picture it should bring you to the post and recipe.