Today’s recipe comes from the bag of Reese’s Peanut Butter chips I had sitting in my fridge. I keep trying to figure out what I wanted to make with them. Cookies? No. I just made cookies. Cheesecake? Yum, but I’d be left eating the whole thing myself – bad idea. Since pumpkin is the flavor of the season, why not pumpkin and peanut butter?
I love peanut butter chips and it seemed like they would go great together in my head. So I took out my stand mixer and got to baking. Result: taste bud happy dance. The sweet graham cracker crust gives a yummy caramel like flavor to the pumpkin peanut butter package. Mike took these bars to his bagpipe band’s BBQ, and apparently everyone was swooning over them. Win!
Pumpkin Peanut Butter Swirl Bars
- 1 envelope graham crackers crushed fine
- 6 tablespoons butter melted
- 1/4 cup granulated sugar
- 2 large eggs
- 15 ounce can pumpkin puree
- 3/4 cups light brown sugar
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cup heavy cream
- 1 package Reese’s peanut butter chips
- 1 tablespoon vegetable oil
Preheat oven to 375 degrees F.
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup granulated sugar until combined. Press in the bottom of a 9″ x 13″ baking dish, making an even crust.
Bake for 7 to 8 minutes. Remove from oven and set aside will making filling. Lower oven heat to 350 degrees F.
In a large bowl, beat eggs. App pumpkin puree, brown sugar, vanilla, spices, and salt; beat to combine. Gradually stir in cream. Pour the filling over the graham cracker crust.
In a medium bowl, microwave peanut butter chips and oil for 1 minute on 50% power. Stir, heat again fro 30 seconds on 50% power. Repeat until smooth, stirring between each heating.
Once peanut butter chips are melted, drizzle over pumpkin filling. Swirl peanut butter with a knife if desired.
Bake for 30 to 35 minutes, or until filling has set in the center. Remove from heat and cool on a wire rack.