Pumpkin butter, pumpkin spice and caramel sauce never tasted so good together!
Don’t wait until Fall to make this recipe, the pumpkin caramel sauce and butter bars definitely complete one another perfectly.
Pumpkin Caramel Sauce:
• 1 jar Louisburg Cider Mill Caramel Sauce
• 1/2 C. Louisburg Cider Mill Pumpkin Butter
• 1/2 tsp. Pumpkin Pie Spice
• 2 C. Butter
• 1 C. Granulated Sugar
• 1 1/2 C. Confectioner’s Sugar
• 4 C. All-Purpose Flour
To make the pumpkin caramel sauce, pour caramel into a bowl. Add in the pumpkin butter and pumpkin spice and stir well. Set aside.
For the butter bars, you will want to turn your over to 325º. Prepare a 9×13 dish by spraying with non-stick spray. In a bowl, cream together the butter and sugars, about 3 minutes.
Add in flour, mix on low until combined thoroughly, about 30 seconds. The dough will be very soft. Press half of the dough into the prepared pan, evenly spreading across your pan. Bake for 25 minutes or until crust is light golden brown. Remove from oven and let sit for about 10 minutes. Pour the pumpkin caramel sauce over the baked crust. Crumble the remaining dough and sprinkle over top of the pumpkin caramel mixture. Bake for an additional 25 minutes. Cool completely before cutting.