It seems now that Fall weather has set in recipes featuring pumpkin in some form or other are flooding the air-waves, web and periodicals. Well, not to be left out, I wanted to get in on the fun of baking something with pumpkin.
You know what magic cookie bars are, right? They’re also known as 7-layer bars. But I like to call them magic cookie bars because 1) they don’t always have 7 layers, and 2) the sweetened condensed milk performs the magic by tying all the layers together.
Let’s start by reviewing all the layers in this version, OK?
1. Gingersnap Crust. I think that gingersnap and pumpkin are a match made in heaven. They were made for each other.
2. The chips. White chocolate chips, preferred for color contrast and silky texture. However, the day I made these bars I plunged into making them without checking and found I was out of white chips, so used chocolate instead. But then, chocolate also goes well with pumpkin. So use what ever kind you prefer or have on hand.
3. Pecans, (or any nuts, really). You gotta have them, especially in a fall dessert.
4. Coconut. This is totally optional, but it’s usually found in magic bars.
5. Toffee Bits. In my opinion, you can never have enough of these. See #3.
6.. Pumpkin. Come on……they are called pumpkin magic bars.
7. Sweetened condensed milk. The top and final layer; the tie that binds it all together! In this recipe it gets mixed with the pumpkin and some pumpkin pie spice and poured over the top.
MAGIC PUMPKIN BARS
Yield: 12 -16 bars
- 25 gingersnaps
- 2 Tbsp. sugar
- 5 Tbsp. butter, melted
- 1 cup white chocolate chips
- 1/2 cup chopped pecans
- 1/4 cup coconut
- 1/4 cup toffee bits
- 1/2 cup sweetened condensed milk
- 1/4 cup pumpkin puree
- 1/2 tsp. pumpkin pie spice
1. Preheat oven to 350*F. Line a 9 x 9-inch pan with foil and spray with cooking spray.
2 Grind gingersnaps to a fine crumb in a food processor. Mix with sugar and melted butter. Press into prepared pan.
3. Sprinkle with white chocolate chips, nuts, coconut, and toffee bits over the top of the crust.
4. Whisk pumpkin, pumpkin pie spice and condensed milk in a small bowl or measuring cup and pour over the top of the bars.
5. Bake for 29 – 31 minutes, until edges have started to brown. Cool completely before cutting. Using edges of foil, lift completely from the pan to a cutting surface and using a bench knife or other sharp knife, cut into 12 or 16 squares.
SOURCE: Crazy For Crust