I hope that everyone on the East Coast is doing fine after Hurricane Sandy. I’m thinking of all those that suffered damage due to the storm. From what I am seeing in the news there seems to be a lot of damage. Luckily, Central Pennsylvania, where I am from, did not get hit as bad. We had the wind and rain but did not lose power and did not have any other significant damage.
My favorite thing to do when there is a storm outside is to bake and then curl up with a book or movie. I decided to make these Pumpkin Bars just in case we lost power, that way we would have extra food to eat. These were so good they didn’t make it through the whole storm!
These bars were so incredibly moist. The pumpkin and white chocolate made them really moist and crumbly. They were also really easy to make, using yellow cake mix. These bars were excellent, the cake is so moist it almost melts in your mouth. These are great for anytime, but I also plan on making them for Thanksgiving dessert. Enjoy!
White Chocolate Walnut Pumpkin Bars
1 box yellow cake mix
1/2 cup butter, melted
1 can (15 ounces) pure pumpkin
1 teaspoon pumpkin pie spice
1 cup white chocolate chips
1/2 cup chopped walnuts
1. Preheat the oven to 350 degrees.
2. In a large bowl, add the yellow cake mix, eggs, butter, pumpkin, and pumpkin pie spice. Blend on low until all the ingredients are combined.
3. Then gently stir in the white chocolate chips and chopped walnuts.
4. Pour the batter into a greased 9×13 pan, making sure to spread it out evenly. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for about 30 minutes before cutting into squares.
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