Mexican Chocolate and Pumpkin Bars

Ingredients:

Crust

• 1 box Gold Medal™ Yellow Cake Mix (11152)
• 1 1/2 cups Butter, unsalted, softened
• 1/2 cup Water, cool approx. 72°F
• 3 cups Walnuts, chopped

Filling

• 1 cup Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
• 8 1/2 cups Pumpkin puree, canned
• 1 Tbsp Cinnamon, ground
• 9 Eggs, large

Topping

• 1 cup Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
• 2 Tbsp Cinnamon, ground
• 1/2 tsp Cloves, ground
• 3 cups Walnuts, chopped
• 2 1/2 cups Semi-sweet chocolate chips

Finishing

• 1/4 cup Powdered sugar

Directions:

Crust

1. Place cake mix, butter, water and 3 cups walnuts in mixer bowl with paddle attachment.
2. Mix on low speed until dough is formed.
3. Press cake mixture evenly into well greased or parchment-lined full sheet pan.

Filling

1. Stir 1 cup of flour, pumpkin, 1 Tbsp cinnamon and eggs in mixing bowl with whisk or rubber spatula until well blended.
2. Pour pumpkin mixture over cake mixture and spread evenly.

Topping

1. Combine 1 cup flour, 2 Tbsp cinnamon, cloves, 3 cups walnuts and chocolate chips in food processor.
2. Grind ingredients to dark, crumbly texture; sprinkle evenly over pumpkin filling.
3. Bake at 350°F for 32-36 minutes directed below and allow to cool completely.

Finish

1. Sprinkle completely cooled bars with powdered sugar before portioning.