Nothing says fall like Pumpkin - and these squares are the perfect match for cooler weather.<br /><br />Makes 24 (1 square) servings.<br /><br />Ingredients<br />2 cups (500 mL) flour<br />2 cups (500 mL) rolled oats<br />1½ cups (375 mL) firmly packed brown sugar<br />1 tsp (5 mL) baking soda<br />½ tsp (2 mL) salt<br />1½ tsp (7 mL) ground cinnamon<br />¾ tsp (3 mL) ground ginger<br />¼ tsp (1 mL) ground nutmeg<br />1 cup (250 mL) melted butter<br />1 cup (250 mL) canned pumpkin<br />1 tsp (5 mL) pure vanilla extract<br />30 caramels, unwrapped <br />2 Tbsp (30 mL) milk<br /><br /><br />Method:<br />Preheat oven to 350°F (180ºC) <br />Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add melted butter, and stir until mixture is blended and forms coarse crumbs. Reserve ½ of this mixture for the topping. Stir pumpkin and vanilla into the remaining mixture in bowl. Press this evenly into the bottom of a foil-lined 13x9" baking pan.<br />Place milk and caramels into a microwavable bowl and nuke on HIGH 2 to 3 minutes or until completely melted, stirring after every minute. Pour over pumpkin mixture in pan, spreading to within ½" of edges. Sprinkle with reserved crumb mixture.<br />Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan with the foil and cut into bars.<br /><br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.<br />Subscribe to our channel: https://www.youtube.com/user/legourmettv<br />Website: http://www.legourmet.tv<br />Twitter: https://twitter.com/LeGourmetTV<br />FB: https://www.facebook.com/legourmettv<br />Insta: http://instagram.com/legourmettv<br /><br />Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ
