Pumpkin Pie Magic Bars
Makes: 24 bars
  • 25 gingersnap cookies, or as needed
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1⁄4 cup shredded sweetened coconut
  • 1⁄4 cup toffee bits
  • 1⁄4 cup pumpkin puree
  • 1⁄2 cup fat-free sweetened condensed milk
  • 1⁄2 teaspoon pumpkin pie spice
  1. Preheat the oven to 350°F. Spray a 9 x 9-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
  2. Grind the gingersnaps to a fine crumb in a food processor; you should have about 1 1⁄2 cups of crumbs. Place cookie crumbs
in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.
  3. Sprinkle the white chocolate chips, pecans, coconut, and toffee over the top of the crust.
  4. Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.
  5. Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.
Recipe by Bakepedia at https://www.bakepedia.com/pumpkin-pie-magic-bars/