Creamy Choco-Pumpkin Bars

These little beauties are the perfect blend of comfort and sophistication. They combine the soothing effects of cream cheese, graham crackers, and chocolate with Bourbon, Chinese Five Spice, and ultra creamy Creme Fraiche. Oh yes...and pumpkin! The result is a decedent treat to satisfy the young and old. The bourbon and five spice deliver depth a distinguished palette can appreciate, but THAT won't stop the ankle-biters from gobbling them down, so set some aside.

• Ready In: 55 mins
• Yields: 32 bars

Ingredients

• 2 1⁄2 cups graham cracker crumbs
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, melted (1 stick)
• 2 (8 ounce) packages cream cheese
• 7  ounces creme fraiche
• 3⁄4 cup sugar
• 15  ounces pumpkin puree
• 1⁄4 cup flour
• 1  teaspoon Chinese five spice powder (or pumpkin pie spice)
• 1⁄2 teaspoon salt
• 2  tablespoons Bourbon
• 2  eggs
• 12  ounces  semi-sweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F. Line a large 10x15 inch pan with foil.
2. Mix the graham cracker crumbs with the sugar, salt, and melted butter. Press the mixture into the bottom of the pan.
3. Beat the cream cheese, Crème Fraiche and sugar together until smooth. Add the pumpkin, flour, five spice, salt, bourbon and eggs. Blend until smooth. Fold in the chocolate chips, reserving a handful for the top.
4. Pour the mixture on top of the graham cracker crust. Smooth out with a spatula. Sprinkle the rest of the chocolate chips on top. Smack the pan on the counter a couple times to smooth everything out.
5. Bake for 35-40 minutes—until the center is almost set, but still jiggles a little.
6. Cool on a rack for one hour, then refrigerate another hour before cutting. To serve: pull the foil up on the sides and lift the whole pan of pumpkin bars out of the baking dish. Peel the foil off the sides carefully, then slice into desired size. Wipe the knife with a paper towel occasionally to keep the sides smooth. Makes 32 regular-sized bars.
7. Refrigerate until ready to serve!