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Pumpkin Magic Bars

  • Prep 10 min
  • Total 1 hr 50 min
  • Ingredients 7
  • Servings 16
  • Pinterest
    238
  • Save
    278
  • Print
    804
  • Facebook
    48
  • Email
    66

Stand aside latte! Layers of delicious fall flavors stack up into a quick-prep bar that can’t be beat. MORE+ LESS-

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

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  • 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

No nutrition information available for this recipe
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