Want to know the worst part about pumpkin season? Marc is not a huge pumpkin fan. I mean, he’ll eat the random pumpkin bar if it’s all we have in the house, but for the most part, all of the pumpkin treats that I make go straight to my belly. And my friend’s bellies, since I want to fit in my pants by the end of the season.
My taste for pumpkin has definitely changed over the years. A few years ago if you would have given me a dessert with pumpkin and chocolate I surely would have turned it down. I remember seeing a recipe for pumpkin chocolate chip cookies for the first time and I just could not understand how anyone could like pumpkin and chocolate together. Pumpkin and white chocolate? Yes. Pumpkin and semi-sweet or dark chocolate? Nope. The two just did not seem like they would be buddies.
Somehow I ended up trying the combo together aaaaand let’s just say I’ve been a sucker for anything with pumpkin and chocolate ever since. Whether it’s my Pumpkin Chocolate Chip Bread or my Pumpkin Chocolate Chip Bars with Cream Cheese Glaze, I’m head over heels for it.
Since I love pumpkin and chocolate, how could I not love pumpkin, chocolate and caramel?! So I took my pumpkin bar recipe and instead of the chocolate chips and frosting, I threw some Rolos in there instead. Gloooorious. The bars are more cake like than, say, a blondie, but not light and fluffy like a cake. They’re the perfect vessel for ooey gooey chocolate caramels, I do have to say.
If you’re on the fence about pumpkin or chocolate, or just a full-blown pumpkin and chocolate lover like myself, you must make these bars! They will affirm your love for the combo or convert you into a believer. Promise.
p.s. Can we all wish my beautiful mother a HAPPY BIRTHDAY today?!? I have to wait a couple of weeks until we get to celebrate but I think for now these bars will do, don’t you? Chocolate now, wine later. p.p.s. My mom is turning 30, for all of you who were wondering 😉