Posted by Mariah | Posted in Desserts | Posted on 06-12-2009
If you’re looking for a new holiday treat — and a healthier one at that — you’ll love these unique pumpkin-spiced bars. They manage to be soft, moist and chocolaty, while packed with whole grain, fiber and vitamins! My son, Gus, brought them to school for his birthday treats and the kids gobbled them up … none the wiser about all the healthy stuff in them. Best of all, these cookies are very easy to make — squeeze them in between shopping trips and decorating.
1 cup butter, softened
1 1/2 cups brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
3 cups rolled oats
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
1 cup roasted squash* or one can pumpkin puree
1 Ghirardelli Semi-Sweet Chocolate Baking Bar, crushed
1. Preheat oven to 350.
2. Cream butter and sugars.
3. Beat in egg, vanilla and squash.
4. Add flour, salt, oats, baking soda, cinnamon, ginger, cloves and nutmeg.
5. Stir till combined.
6. Stir in crushed chocolate.
7. Spread in a greased jelly roll pan.
8. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the pan comes out clean.
* Directions for roasting a squash:
1. Cut the squash in half and scoop out the seeds. Save the seeds for toasting!
2. Set both halves face down on a baking sheet with a rim.
3. Pour enough water onto the baking sheet to cover the bottom with water.
4. Roast for 40 minutes, or until squash are tender.
5. Allow to cool, then use or store in an airtight container in the fridge for later.