It’s Magic!
PUMPKIN MAGIC BARS
Ingredients
- 25 Gingersnaps
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
- 1 cup white chocolate chips
- 1 cup chopped pecans
- 1/4 cup sweetened shredded coconut from the baking aisle
- 1/4 cup toffee bits with or without chocolate, or chopped Heath bars
- 1/2 cup sweetened condensed milk use regular, not low-fat
- 1/4 cup pumpkin puree not pumpkin pie mix
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- Grind gingersnaps to a fine crumb in a food processor. Mix with a fork in a small bowl with sugar and melted butter. Press into prepared pan.
- Sprinkle white chocolate chips, pecans, coconut, and toffee over the top of the crust.
- Whisk pumpkin, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.
- Bake for 28-34 minutes, until the edges have started to brown. Cool completely before cutting. You may want to chill them before slicing if they seem gooey.
These Fall bars are a nice switch from your typical brownies. The pumpkin and added goodies make these an Autumn delight.
