PUMPKIN SPICE MAGIC BARS
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PUMPKIN SPICE MAGIC BARS
Makes 12 bars
Source: Adapted from Picky Palate
CRUST:
1/4 Cup melted butter
3/4 Cup cinnamon flavored or regular graham cracker crumbs
fILLING:
2 oz softened cream cheese
3/4 cup pumpkin puree, Libby’s
3 Tbs sugar
1/4 tsp cinnamon
1/2 cup chocolate chips
1/2 cup coarsely chopped cashews
3/4 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)
Preheat oven to 350 degrees F.
Place melted butter and graham cracker crumbs into a bowl; mix to combine. *Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls.
Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool.
*Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
Once cooled, carefully remove from cups and arrange onto serving tray.
Drizzle with warm caramel and serve.
*Note:
To make these in a 9x13 pan you must double the recipe. Cook the crust for the same amount of time and the bars a few minutes longer. Make sure the top is golden brown.
Makes 12 bars
Source: Adapted from Picky Palate
CRUST:
1/4 Cup melted butter
3/4 Cup cinnamon flavored or regular graham cracker crumbs
fILLING:
2 oz softened cream cheese
3/4 cup pumpkin puree, Libby’s
3 Tbs sugar
1/4 tsp cinnamon
1/2 cup chocolate chips
1/2 cup coarsely chopped cashews
3/4 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)
Preheat oven to 350 degrees F.
Place melted butter and graham cracker crumbs into a bowl; mix to combine. *Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls.
Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool.
*Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
Once cooled, carefully remove from cups and arrange onto serving tray.
Drizzle with warm caramel and serve.
*Note:
To make these in a 9x13 pan you must double the recipe. Cook the crust for the same amount of time and the bars a few minutes longer. Make sure the top is golden brown.
24 days ago
