Thanksgiving Day is tomorrow, and I decided to post a few recipes for any of those folks who need a last minute idea. I am also posting my pumpkin bar recipe finally. I never heard back from the newspaper about whether or not I made it to the third round of the contest. I would think they would notify all finalists like they did for the semi-finalists, but who knows.
Anyway, here it is! It's the Great Pumpkin, Bars! And, April, will you notice where I got the inspiration for this? It's totally from the yummy brownie treat you submitted for the first blog-a-thon!
Layer 1: Graham Cracker Crust
1 stick melted margarine
3 tbsp. sugar
1 ½ cups Keebler Graham Cracker Crumbs
Preheat oven to 350 degrees. Line 9x13 in. baking dish with aluminum foil (Enough to hang over handles). Mix margarine, sugar and graham cracker crumbs in bowl and press into bottom of baking dish. Bake crust in oven for 7-10 minutes. Remove from oven and set aside for next layer.
Layer 2: The Great Pumpkin
1 cup firmly packed brown sugar
2 tbsp. all-purpose flour
2 ½ tsp. pumpkin pie spice
½ tsp. salt
1 (15 oz.) can packed pumpkin
1 egg (beaten)
1 (12 oz.) can fat-free evaporated milk
In large bowl, mix brown sugar, flour, pumpkin pie spice and salt. Stir in pumpkin. Blend in egg and evaporated milk. Pour over graham cracker crust. Bake at 350 for approximately 30 minutes, or until knife inserted 2 inches from edge comes out clean. Pull from oven for layer 3.
Layer 3: The Great Topping
1 small bag butterscotch or caramel chips
1 small bag semi-sweet chocolate chips
2/3 cup chopped pecans (optional)
Mix chips and pecans in a bowl. Pour over pumpkin mixture. Return to oven for about 3-5 minutes, or until chips “glue” themselves to the top of the pumpkin. Remove from oven and cool. Lift aluminum foil out of baking dish and lay flat on counter. Cut into bars and serve. Refrigerate leftovers.
**For best results – Cook the night before and let cool on counter overnight. Cut into bars in the morning and either serve or refrigerate.
1 stick melted margarine
3 tbsp. sugar
1 ½ cups Keebler Graham Cracker Crumbs
Preheat oven to 350 degrees. Line 9x13 in. baking dish with aluminum foil (Enough to hang over handles). Mix margarine, sugar and graham cracker crumbs in bowl and press into bottom of baking dish. Bake crust in oven for 7-10 minutes. Remove from oven and set aside for next layer.
Layer 2: The Great Pumpkin
1 cup firmly packed brown sugar
2 tbsp. all-purpose flour
2 ½ tsp. pumpkin pie spice
½ tsp. salt
1 (15 oz.) can packed pumpkin
1 egg (beaten)
1 (12 oz.) can fat-free evaporated milk
In large bowl, mix brown sugar, flour, pumpkin pie spice and salt. Stir in pumpkin. Blend in egg and evaporated milk. Pour over graham cracker crust. Bake at 350 for approximately 30 minutes, or until knife inserted 2 inches from edge comes out clean. Pull from oven for layer 3.
Layer 3: The Great Topping
1 small bag butterscotch or caramel chips
1 small bag semi-sweet chocolate chips
2/3 cup chopped pecans (optional)
Mix chips and pecans in a bowl. Pour over pumpkin mixture. Return to oven for about 3-5 minutes, or until chips “glue” themselves to the top of the pumpkin. Remove from oven and cool. Lift aluminum foil out of baking dish and lay flat on counter. Cut into bars and serve. Refrigerate leftovers.
**For best results – Cook the night before and let cool on counter overnight. Cut into bars in the morning and either serve or refrigerate.
1 comment:
trying the bars! yummy...
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