Just in time for the holiday baking season, renowned Magnolia Bakery paid a visit to Hallmark Channel's "Home & Family" show and unveiled a brand-new recipe they created especially for the show. Pumpkin is a mainstay of the Thanksgiving and Christmas holidays with pumpkin bread and pumpkin pie being the traditional confections to feature the seasonal squash, but Magnolia Bakery has a new dessert recipe that offers a fresh twist on this holiday classic:
PUMPKIN CHOCOLATE BARS
1 tbsp. butter, softened
3 oz. cream cheese, softened
1/2 C. granulated sugar
1 large egg
1/3 C. pumpkin puree
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tbsp. all-purpose flour
5.5 oz. Callebaut semisweet chocolate chunks
5 oz. butter, softened
4 large eggs
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. salt
1-1/3 C. Hecker's AP Flour
1. Preheat oven to 325º.
2. Butter a sheet pan.
3. In the bowl of an electric mixer, beat the butter and cream cheese until smooth.
4. Slowly beat in sugar, making sure to scrape the sides and bottom of bowl.
5. Beat in the egg. Add in the pumpkin puree, vanilla, cinnamon and ginger,6. Add flour until just combined and set aside.
Make Chocolate Batter:
1. In a heat-proof bowl, combine the semisweet chocolate chunks and butter. Place bowl over a pot of 1-inch simmering water; allow chocolate and butter to melt and stir to fully combine; set aside. Do not discard water.
2. In the bowl of an electric mixer, combine eggs, sugar, vanilla and salt; set the bowl over the pot of simmering water. Using a whisk, beat until blended and sugar has dissolved and is warm to the touch, about 3 minutes.
3. Remove from heat and place the mixer bowl onto the mixer with the paddle attachment. Beat until mixture is thick and fluffy, about 5 minutes on medium speed.
4. Using a large rubber spatula, fold in the melted chocolate until completely combined.
5. Sift the flour over the warm batter and fold in until just combined.
6. Spread the chocolate batter evenly in the prepared pan. Fill a pastry bag with pumpkin batter (snip the tip, leaving a 1/2" open hole). Pressing the tip into the batter, pipe pumpkin batter in parallel lines through the tray.
7. Using a paring knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost.
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