ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Sunday, December 11, 2011

Toffee-Pumpkin Pie Bars

 I have found another great pumpkin recipe, LAAAA!  Ginger cookie crust, pumpkin filling, hello toffee-and-pecan topping, and a drizzle of caramel sauce.  I quote Billy Ocean: "She's simply...awesome." 
(That's right, this one's a short post!)
Toffee-Pumpkin Pie Bars (print recipe)
Ginger Crumb Crust:

2 cups crushed gingersnaps (about 35 cookies)
1/4 cup sugar
1/4 cup all-purpose flour
1/2 cup butter, melted

1 15-ounce can pumpkin
3/4 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
4 eggs, lightly beaten
1 1/2 cups half-and-half or light cream

1/2 cup toffee pieces
1/2 cup chopped pecans, toasted
Caramel-flavor ice cream topping

1.  Make the crust: in a medium bowl, combine crushed gingersnaps, sugar and flour.  Add melted butter; stir until combined.

2.  Preheat oven to 375F.  Line a 9 x 13 pan with foil, extending the foil over the edges of the pan.  Lightly grease foil.  Press the Ginger Crumb Crust evenly and firmly onto the bottom of prepared pan; set aside.

3.  For filling, in a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt and cloves.  Add eggs; beat lightly with a fork until combined.  Gradually add half-and-half; stir just until combined.  Pour filling over crust.

4.  Using the edges of the foil, life the baked mixture out of the pan.  Cut into bars.  Cover and chill within 2 hours.  If desired, drizzle with caramel topping just before serving.  Makes 32 bars.

Recipe from Better Homes & Gardens Christmas Cookies magazine, December 2010

1 comment:

Virgi said...


Related Posts Plugin for WordPress, Blogger...