CHill-O-Ween Pumpkin Bars

Total Time: 60 minutes        Yield: 24 Servings

Ingredients

• 4 large eggs

• 1 2/3 cups sugar

• 1 cup vegetable oil

• .25g to .5g RSO/FSO Cannabis oil (Dependent upon dosing)

• 1 can (15 ounces) pumpkin

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Frosting:

• 6 ounces cream cheese, softened

• 2 cups confectioners' sugar

• 1/4 cup butter, softened

• 1 teaspoon vanilla extract

Instructions

Infusing Oil with RSO:

1. Choose your dosage: Determine how potent you want each bar to be. A typical RSO dose is around 0.5-1 gram. Adjust based on your preference and potency of your RSO.

2. Infuse the oil: Warm the 1 cup of vegetable oil in a saucepan on low heat. Add your desired amount of RSO and stir until it's fully dissolved and evenly mixed.

Directions:

1. Preheat oven to 350°F (175°C). Grease a 15x10x1-inch baking pan.

2. Mix wet ingredients: In a large bowl, beat eggs, sugar, RSO-infused oil, and pumpkin until well blended.

3. Combine dry ingredients: In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg. Gradually add to pumpkin mixture and mix until smooth.

4. Bake: Spread into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

5. Prepare frosting: Beat the cream cheese, butter, and vanilla in a small bowl until fluffy. Gradually add confectioners' sugar, beating until smooth.

6. Frost the bars: Spread frosting over cooled bars. Cut into squares.

Notes:

• Adjust dosage: If this is your first time trying an RSO-infused treat, start with a lower dosage. You can always have more, but you can't have less.

• Storage: Keep any leftovers in an airtight container in the refrigerator.