Driven snow is gross, right? So where did that saying come from? I like my snow untouched and pristine. (In related news, I don't like my snow in ball-form on its way to my face or in any shade of yellow...)
Okay, so by driven, the writer means wind-blown into fluffy drifts, but all I can envision when I hear that phrase is the nasty, sullied, dirty snow along the side of the roads.
Whatever. I'm digressing, as usual.
In honor of our first real snowfall here in southwestern Virginia, I topped these moist, tender pumpkin bars with a thick, white chocolate glaze. I guess I could've done powdered sugar for a more realistic effect, but that just wasn't going to cut it on this occasion. The crunchy, super-sweet, frozen snow-like topping (combined with my space heater) made me very happy about the snow indeed.
Congratulations to Ally, the winner of my Tate's Bake Shop giveaway! Ally, I certainly hope you get that ring. :)
Snow-Covered Pumpkin Bars
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips, divided
1 tablespoon vegetable oil
Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in 1 cup white chocolate chips. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Combine remaining 1/2 cup of chips and oil and microwave in 15-second intervals until the chips have melted. Drizzle decoratively over bars. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.