VEGETARIAN RECIPE

Cinnamon Pumpkin Caramel Bars

All over the world we are celebrating the return of being able to meetup in person with family and friends.
I teamed up with my mates Olli and Ella to create a fun recipe for kids so we can all have something delicious to nosh on as we enjoy connecting with our community.

The Olli Ella Picnic Basket is my pick for getting back out there with the little ones.

Ingredients

Vegetable-oil cooking spray
48 soft caramel-candy cubes
1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon salt
250g unsalted butter, cut into small pieces
1 tin pumpkin puree
2 teaspoon Cinnamon
1 cup semisweet chocolate chips

Equipment:
Oven

- Feeds all your mates and their kids -

HOW TO MAKE IT

1. Preheat oven to 180c degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper , leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes . When its melted add the tin of pumpkin puree. Let cool.

2. Stir together oats, flour, cinnamon, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.

3. Sprinkle crust with chocolate chips; drizzle with caramel pumpkin mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.

In partnership with Olli Ella