Luscious layers of buttery phyllo dough nestled between gorgeous layers of cinnamon pear, pistachios, and pecans. Baklava was never meant to be boring. It was meant to be epic like this Pear and Fig Baklava!
I hope everyone is ready for a fabulous New Year’s Eve! I’m going to live vicariously through all the cool kids tonight. First of all, I’ve never been able to stay up past midnight. Don’t think that’s because I’m a parent, or old, or have two early to bed kids. I’ve been that way since my 20’s. It’s so sad! I blame it on my old soul. Secondly, I do have two little kids who can’t seem to keep it together past 9. In our house 9 P.M. is the witching hour of tantrums, whiny little voices, and utter melt downs. So every New Years Eve it’s hot chocolate, a cozy blanket, and the good old fashioned New Year’s countdown from my quiet little television.
Lovely moist pumpkin bars with gooey and buttery chocolate chip pecan pie filling baked right on top. I’ve taken my two favorite flavors this fall and married them in these Chocolate Chip Pecan Pie Pumpkin Bars.
Let’s get real for a moment. I’m going to rewind to about September when I posted this monstrosity. I was so excited for those blondie-brownie-pie-bar-things. Maybe I was a little over ambitious with three massive layers of brownie, pumpkin blondie, oh…and chocolate chip pecan pie filling. The first mistake I made was trying to fit it all in a 9×9 pan, so in the recipe I noted as an option to maybe half the blondie portion. I wrote it like I was baking with the lazy and sugar high segment of my crazy little brain. Nevertheless, I still posted it to my blog because I thought it turned out yummy. Also I thought, “Who the heck even knows my blog exists?”.
One evening while checking my email for goodies (a.k.a. nice little comments), I came across this: