Pumpkin Bars
By
Rose Mary Mogan
@cookinginillinois
1
This is another great recipe you may want to impress your friends and family with for the coming holiday. It is simple and easy, and sure to impress those loved ones. This recipe is also in my cookbook SHARING OUR FAVORITE RECIPES. IT IS ESPECIALLY GREAT DURING THE FALL MONTHS, AS THANKSGIVING IS FAST APPROACHING, AND PUMPKINS ARE ON SALE everywhere. I will post a picture soon.
Rating:
★★★★☆ 6 votes4
Comments:
Serves:
12 to 14 depending on size of bars
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
3/4 call purpose flour
-
3/4 coatmeal
-
1/2 ccrushed nuts
-
1/2 cbutter, softened (1 stick)
-
1 pkgbutterscotch pudding (not instant)
-
1 ccoconut
-
1 largecan canned pumpkin
-
1 can(s)14 ounce condensed milk
-
2 largeeggs (room temperature)
How to Make Pumpkin Bars
- PREHEAT OVEN TO 350 DEGREES F. Combine the flour, oatmeal, nuts, butter, & butterscotch pudding in a medium size bowl and mix till blended. Then sprinkle into bottom of a 9X12 X 2 inch size pan. Then press firmly in bottom of pan.
- Mix remaining ingredients in a seperate bowl and beat till well combined. Pour mixture over top of crust mixture. Bake in preheated 350 degree oven for 35 to 40 minutes. Allow to cool completely before cutting into bars.
- Ingredients used to create crust for pumpkin bars, nuts, butter, pudding, flour, & oatmeal.
- Crumbled ingredients for the crust to make pumpkin bars.
- Crust ingredients pressed to bottom of 9X13X2 inch dish before adding pumpkin mixture.
- Mixing ingredients together for the filling, condensed milk, egg, coconut, & canned pumpkin.
- Pumpkin Bars hot from the oven.Allowed to sit on counter top and cool.
- Dish of pumpkin bars before being cut into squares, after cooling & topped with candy corn.
- Cut into squares, and ready to go on serving platter.
- Serving platter of PUMPKIN BARS ready for dinner.
About Pumpkin Bars
Course/Dish: Cookies, Other Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
