toffee pumpkin bars

Name: Toffee Pumpkin Bars
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

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86 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Dec 14, 2011

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

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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

How To Make toffee pumpkin bars

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.

Step 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.
Step 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.
Step 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.
Step 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.
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