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Pumpkin Magic Bars

(2)
  1 reviews
  • 10 min prep time
  • 1 hr 50 min total time
  • 7 ingredients
  • 16 servings
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Stand aside latte! Layers of delicious fall flavors stack up into a quick-prep bar that can’t be beat.

Roxana Yawgel Roxana Yawgel
September 20, 2016

Ingredients

1
package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips
1
cup chopped pecans, walnuts or preferred nuts
1
cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits
1
cup unsweetened coconut flakes
1
can (14 oz) sweetened condensed milk (not evaporated)
3/4
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice

Steps

  • 1 Heat oven to 350° F. Line 11x7-inch pan with cooking parchment paper leaving about 1 inch of paper overhanging all sides.
  • 2 With fingers, press 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips in bottom of pan. Bake 10 minutes.
  • 3 Remove partially baked crust from oven. Sprinkle 1 cup chopped pecans, walnuts or preferred nuts, 1 cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits, and 1 cup unsweetened coconut flakes over crust.
  • 4 In small bowl, stir together 1 can (14 oz) sweetened condensed milk (not evaporated), 3/4 cup canned pumpkin (not pumpkin pie mix) and 1 teaspoon pumpkin pie spice. Pour evenly over nuts, chips and flakes on crust.
  • 5 Bake 45 minutes or until mixture is set and coconut is lightly browned. Cool completely on cooling rack, about 45 minutes. For bars, cut into 4 rows by 4 rows or 5 rows by 4 rows.
  • 1 Heat oven to 350° F. Line 11x7-inch pan with cooking parchment paper leaving about 1 inch of paper overhanging all sides.
  • 2 With fingers, press 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips in bottom of pan. Bake 10 minutes.
  • 3 Remove partially baked crust from oven. Sprinkle 1 cup chopped pecans, walnuts or preferred nuts, 1 cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits, and 1 cup unsweetened coconut flakes over crust.
  • 4 In small bowl, stir together 1 can (14 oz) sweetened condensed milk (not evaporated), 3/4 cup canned pumpkin (not pumpkin pie mix) and 1 teaspoon pumpkin pie spice. Pour evenly over nuts, chips and flakes on crust.
  • 5 Bake 45 minutes or until mixture is set and coconut is lightly browned. Cool completely on cooling rack, about 45 minutes. For bars, cut into 4 rows by 4 rows or 5 rows by 4 rows.

Expert Tips

You can easily double the recipe to bake it in a 13x9-inch pan. Doing so, bake the cookie dough for 15 minutes at the beginning before adding the nuts, chips and flakes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
181.2
% Daily Value
Total Fat
10.2g
16%
Saturated Fat
4.8g
24%
Cholesterol
8.4mg
3%
Sodium
34.9mg
2%
Total Carbohydrate
23.0g
8%
Dietary Fiber
6.0g
24%
Sugars
14.7g
Protein
3.3g
% Daily Value*:
Vitamin C
2.70%
3%
Calcium
15.90%
16%
Iron
6.80%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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