Chef Lou’s Snickers Pumpkin Bars w/ Milky Way Frosting
2 cups sugar
1 cup melted butter
2 cups pumpkin
2 cups flour
½ teas salt
½ teas baking powder
1 teas baking soda
½ teas cloves
1 teas cinnamon
½ teas nutmeg
10 “Fun size” Snickers Bars, diced
Prepared Milky Way Frosting (see recipe below)
Beat the sugar, and butter to blend. Beat in the eggs, one at a time and continue until light & fluffy. Then beat in the pumpkin.
In a separate bowl, sift together the remaining ingredients. Fold in to the pumpkin mix. Fold in the diced Snickers bars. Pour batter onto a lined cookie pan and bake for 30 minutes at 325. Remove from oven and place in freezer for 1 hour.
To glaze, take pumpkin pan out of freezer. Run a knife around the edges of the sheet to loosen bread from pan. Place a bake pan liner directly on top of the bread. Place a sheet pan on top of the bake pan liner. Place a sheet pan on top of the bake pan liner. Holding both pans with both hands, flip pans over.
Bread should fall out of first sheet pan right on top of the other sheet pan. Pull bake pan liner off of the bottom of bread. Spread frosting over the bread evenly. Place bread in refrigerator so icing will set. When ready to serve, cut 24- 1” X 2” bars out of the sheet pan.
20 “Fun size” Milky Way Bars
4 tablespoons butter
2 cup powdered sugar
¼ cup milk
Melt the candy bars with butter in a small saucepan over very low heat until smooth. Remove from heat and stir in powdered sugar and milk, beating until creamy. Spread over cooled pumpkin bars. Cut into squares.