Serving:
Prep Time: 15 minutes
Cooking Time: 16-18 minutes
Credit: A Zesty Bite: Meagan Weid
Prep Time: 15 minutes
Cooking Time: 16-18 minutes
Credit: A Zesty Bite: Meagan Weid
Ingredients
Directions
Preheat oven to 350 degrees F. In a large bowl cream together the butter and sugar. Slowly add in the flour and then sprinkle with the salt. Beat until mixture forms a ball. Remove from bowl and place in a 9 X 13 greased casserole dish. Pat it down to cover the bottom of the dish but make sure it's an even layer. Bake in the oven for 16-18 minutes or until lightly brown. Remove and allow the crust to cool. While crust is baking heat a double broiler on low and add in the white chocolate and pumpkin. Stir until chocolate has melted. Pour over the cooled off crust and spread it out to cover the entire top. Using the same double broiler add the semi-sweet chocolate. Stir until melted and then pour into piping bag. Cut off the tip and make parallel lines with the chocolate. Using a knife start to go the opposite way of the parallel lines to create the design in the chocolate. Allow to cool for chocolate to set. (Mine cooled overnight)