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Starting from Pumpkin Slab Bars with Brown Butter Cream Cheese Frosting by Baked Elf Chef. Change the dose, the ingredients or the steps — your twist publishes as its own recipe, linked back to the original, and lands in your recipe box.

Tweak the dose

The original is 5 mg per bar (120 mg across 24). Pick a dose per bar: the batch total and every dose figure in the recipe below follow it. The serving count stays at 24 unless you change it below.

Custommg

5 mg/ barsame as the original · 120 mg in the batch

A twist on Pumpkin Slab Bars with Brown Butter Cream Cheese Frosting by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- Bars (un-dosed):
- 4 eggs
- 1⅔ cups granulated sugar
- 1 cup vegetable, avocado or other mild oil
- 1 (15 oz) can pumpkin purée
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp fine sea salt
- 1 tsp baking soda
- Brown butter cream cheese frosting (this is where the dose lives):
- ½ cup (113 g) infused unsalted butter, carrying 120 mg THC total for the batch
- 1 (8 oz) package full-fat cream cheese, softened
- 1 tsp vanilla extract
- 2½ to 3 cups sifted powdered sugar
- Pinch of salt

Steps:
1. Heat the oven to 175 °C / 350 °F and grease a 9×13-inch pan.
2. In a large bowl, whisk the eggs, sugar, oil, pumpkin and vanilla until smooth.
3. In another bowl, whisk the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda.
4. Stir the dry mix into the pumpkin mix just until no dry streaks remain, without over-working it.
5. Pour into the pan, spread level, and bake 30–35 minutes, until a toothpick in the centre comes out clean. Cool the slab all the way to room temperature on a rack — the cake must be cold before the frosting goes near it.
6. Meanwhile, brown the infused butter: melt it in a small pan over medium-low heat and cook just until the solids turn golden and it smells nutty, about 3–4 minutes, stirring and scraping so nothing scorches. Pull it off the heat early rather than late. Scrape it, browned bits and all, into a small bowl and chill until it's firm but still soft enough to beat — roughly 45 minutes in the fridge, stirring once so it sets evenly instead of separating.
7. Beat the softened cream cheese with the chilled browned infused butter, vanilla and salt until completely smooth and one uniform colour, scraping the bowl twice. Then beat in the powdered sugar a cup at a time until it's thick and spreadable. Every gram of the batch dose is in this bowl, so keep scraping until there is no streaking at all.
8. Spread the frosting over the cooled slab in one even layer, edge to edge and corner to corner, levelling it with an offset spatula. An even layer is what makes each bar a 5 mg bar.
9. Chill 30 minutes to firm the frosting, then cut a 4×6 grid — three cuts the long way, five the short way — for 24 equal bars. Wipe the knife between cuts.
10. Label the container "Pumpkin Slab Bars, Brown Butter Cream Cheese Frosting — 5 mg THC per bar, 24 bars, 120 mg total, 21+ only," date it and keep it refrigerated. One bar to start, then wait at least two hours.

ILLUSTRATION

Your twist wears the original's illustration until a photo of your own bake is approved.

Dose math, live

120 mg ÷ 24=5 mg/ bar

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per bar

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.