toffee pumpkin bars
(1 rating)
This is a seasonal favorite for all pumpkin and toffee lovers. Source unknown
(1 rating)
Ingredients For toffee pumpkin bars
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1 recipe ginger crumb crust, recipe follows
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1 can pumpkin, 15 oz
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¾ cup packed brown sugar
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1 tsp. ground cinnamon
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¾ tsp. ground ginger
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½ tsp. salt
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¼ tsp. ground cloves
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4 eggs, lightly beaten
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1 ½ cups half and half or light cream
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½ cup toffee pieces (such as a heath bar, broken up)
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½ cup chopped pecans, toasted
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caramel flavor ice cream topping, optional
How To Make toffee pumpkin bars
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11. 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.
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22. 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.
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33. 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.
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44. 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.
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55. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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