Pumpkin Caramel Bacon Bars

I'll be late on this week's TWD post but I thought these treats might be a good post in the meantime. My friend Katy forwarded the recipe from the noble pig and I made them last week for friend Joe's birthday treat. The pumpkin squares might be a bit boring on their own. When you top them with caramel cream cheese frosting and chopped bacon, things change drastically. The bacon tastes quite suitable atop all that sugar. The frosting I made with double the original amount of cream cheese and I don't think that was a mistake. The frosting stays pretty loose and drips down over the sides after you cut the bars. If you're a fan of salty and sweet treats, this one's for you. Unless you're a vegetarian.

Pumpkin Caramel Bacon Bars
based on a recipe by Cuisine at Home

For the Bars-
8 oz. bacon, diced
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt or table salt
1 and 1/2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg, at room temp
2 Tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
1/4 cup chopped pecans

For the Frosting-
2 cups packed brown sugar
1/3 cup water
Pinch of salt
1/2 cup heavy cream
1 stick unsalted butter, cubed
8 oz. cream cheese, cubed
Sea salt

For the bars: Preheat oven to 350 F. Coat a 9 x 13 baking pan with nonstick spray. Cook bacon in a saute pan over medium heat until crisp; drain on a paper towel lined plate and set aside. Reserve 2 tablespoons drippings.

Whisk together flour, baking soda, cinnamon and salt for the bars in a medium bowl; set aside. Whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings, and vanilla in a large bowl until well blended. Stir in flour mixture and pecans, mix just until incorporated.

Spread pumpkin batter evenly into prepared pan; bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely before frosting.

For the frosting: Boil 2 cups brown sugar, water and a pinch of salt for the frosting in a large saucepan over high heat, 5 minutes, swirling occasionally to prevent scorching. Whisk in cream and butter pieces. (Mixture will bubble furiously; keep whisking.) Boil 2 minutes more.

Transfer caramel to the bowl of a stand mixer; whip on high speed until the caramel is thick and cool to the touch, about 10-minutes (don't try touching the caramel too soon or you'll burn your hand!). Add cream cheese, 1 cube at a time, until frosting is smooth.

Putting the bars together: Spread the caramel frosting over the bars while they are still in the pan. Let caramel set for 30 minutes. Add the chopped crispy bacon on top of the frosting. Cut the pan into small squares and enjoy.