Just in time for thanksgiving. A delicious pumpkin caramel bar with a shortbread crust and white chocolate topping.
Base: Cut butter into the rest of the base ingredients. Pat into a 9 x 13 pan. Bake at 325F for 20 minutes.
Filling: Combine filling ingredients in a double boiler. Cook over low-medium heat until sauce thickens. Pour over base and cool completely.
Topping: Melt chocolate in a double boiler. Once melted, pour over filling and let set. Cut with a knife dipped in boiling water and wiped clean, if the chocolate cracks.
Adapted from E. Radbourne's recipe and found in the Radbourne Family Cookbook