Toffee Pumpkin Bars

Lynnda Cloutier

By
@eatygourmet

This is a seasonal favorite for all pumpkin and toffee lovers. Source unknown


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

1 recipe ginger crumb crust, recipe follows
1 can pumpkin, 15 oz
¾ cup packed brown sugar
1 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. salt
¼ tsp. ground cloves
4 eggs, lightly beaten
1 ½ cups half and half or light cream
½ cup toffee pieces (such as a heath bar, broken up)
½ cup chopped pecans, toasted
caramel flavor ice cream topping, optional

Directions Step-By-Step

1
1. Preheat oven to 375. Line a 13 x 9 inch baking pan with foil, extending foil over edges of pan. Lightly grease foil. Press the ginger crumb crust evenly and firmly onto bottom of prepared pan. Set aside.
2
2. For filling, in large bowl, mix pumpkin, brown sugar, cinnamon, ginger, salt and cloves. Add eggs; beat lightly with fork til mixed. Gradually add half and half; stir just til mixed. Pour filling into crust.
3
3. Bake for 40 to 45 minutes or til knife inserted near center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on wire rack.
4
4. Using edges of foil lift uncut bars out of pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving. Makes 32 bars.
5
5. Ginger Crumb Crust: In medium bowl, mix 2 cups crushed gingersnaps, about 35 cookies. ¼ cup sugar and ¼ cup flour. Add ½ cup melted butter and stir til well mixed. To store, put bars in single layer in airtight container. Cover and store in refrigerator for up to 2 days. Do not freeze.

About this Recipe

Course/Dish: Cookies