Pumpkin Caramel Bars with Bacon

How to take pumpkin bars to the next level…add caramel frosting and bacon. This sure beats the regular cream cheese frosting we normally use with pumpkin desserts. The bacon adds a smoky, salty and crunchy complement, while the bacon drippings in the pumpkin layer add another subtle smoky taste.
Coat a 9 x 13 baking pan with nonstick spray. Cook bacon in a saute pan over medium heat until crisp; drain on a paper towel lined plate and set aside. Reserve two tablespoons of the drippings.

Whisk together flour, baking soda, cinnamon and table salt for the bars in a medium bowl; set aside. Whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings and vanilla in a large bowl until well blended. Stir in flour mixture and pecans

INGREDIENTS
BARS:

• 8 ounces raw bacon, diced
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1-1/2 cups pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1/4 cup chopped, toasted pecans

FROSTING:

• 2 cups packed, light brown sugar
• 1/3 cup water
• pinch of salt
• 1/2 cup heavy cream
• 1 stick (4 ounces) unsalted butter, cubed
• 4 ounces cream cheese, cut into 1" pieces
• sea salt

DIRECTIONS

1. Preheat oven to 350 degrees F. Coat a 9 x 13 baking pan with nonstick spray. Cook bacon in a saute pan over medium heat until crisp; drain on a paper towel lined plate and set aside. Reserve two tablespoons drippings.
2. Whisk together flour, baking soda, cinnamon and table salt for the bars in a medium bowl; set aside. Whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings and vanilla in a large bowl until well blended. Stir in flour mixture and pecans.
3. ..........................................

for full instruction please see : noblepig.com

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