White Chocolate and Walnut Pumpkin Bars

Ingredients and Weight:

• 1 cup (120g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (1 stick/113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• 1 cup (240ml) canned pumpkin puree
• 1/2 cup (120ml) buttermilk
• 1 cup (120g) white chocolate chips
• 1/2 cup (60g) chopped walnuts

Preparation Time:

20 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch (23x33 cm) baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk. Beat until just combined.
5. Fold in white chocolate chips and walnuts.
6. Spread batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely before cutting into squares.

Nutritional Information

Per serving (1 bar):

• Calories: 250
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 150mg
• Carbohydrates: 35g
• Protein: 3g

Dish Characteristics:

• Rich, moist texture
• Sweet and savory flavors
• Perfect for fall and holiday gatherings
• Easy to make and customize

User Comments:

• "These bars are absolutely delicious. The white chocolate chips and walnuts add the perfect amount of sweetness and crunch."
• "I was skeptical about the combination of pumpkin and white chocolate, but it works so well. The bars are not too heavy and the flavors blend perfectly."
• "I made these bars for my Thanksgiving dinner and they were a huge hit. Everyone loved them."

Special Precautions and Tips:

• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
• To prevent overbaking, insert a toothpick into the center of the bars and bake until it comes out clean.
• Store the bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.