Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars
Prep time: 
Cook time: 
Total time: 
Yield: 1 9x13 pan of bars
 
Adapted from Megan's Cooking via Julia, author Of Dozen Flours- with my revisions
ingredients:
Snickerdoodle Layer
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ teaspoons ground cinnamon
  • 2 cups packed brown sugar
  • 1 cup butter, at room temperature
  • 2 eggs, room temperature
  • 1 tablespoon vanilla
  • 1 cup mini-chocolate chips or chopped chocolate.
Pumpkin Pie - Nutella Layer
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 stick butter, at room temperature
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 2 eggs, at room temperature
  • 1½ cups fresh roasted or canned pumpkin puree
  • ½ to ¾ cup Nutella
Topping
  • 2 tablespoons white sugar
  • 2 teaspoons cinnamon
directions:
  1. Lightly butter or oil spray a 9 x 13 inch baking pan or dish. If desired, line with parchment paper, two edges hanging over, so you can lift the whole uncut bar out of the pan for easier cutting.
  2. Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir the flour mixture into the egg mixture until uniform. Stir in the mini-chocolate chips. Spread the dough as evenly as you can on the bottom of the pan.
  3. In a mixer bowl (you can use the same one you used to make the snickerdoodle dough) with a paddle attachment, mix together butter and sugar (You can also use a hand mixer, or a just a spoon) Add the rest of the ingredients and mix until well combined. This mixture is looser, so pour/scrape over the snickerdoodle layer, smoothing out the top. Preheat oven to 350F.
  4. Drop tablespoons of Nutella over the top of the pumpkin pie mixture. About 4 rows of three dollops. Marble gently with a knife or spoon.
  5. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
  6. Bake at 350F for about 35-45 minutes, (depending on your oven..for some, it has taken longer) or until a toothpick inserted into the center comes out clean. Let the bars cool completely (about an hour).
  7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Drizzle cut bars with melted chocolate (better to drizzle them when cut so some chocolate drips down every side).
  8. Let chocolate set or eat them before the chocolate sets (which we did). Store any remaining bars in a covered container, preferably in the fridge so they last longer.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2011/12/05/pumpkin-pie-nutella-chocolate-chip-snickerdoodle-bars-for-src-and-cookielove/