We're in the thick of it... That time of year when pumpkin flavored everything comes around! There are a lot of crazy pumpkin recipes out there, but I try to keep it simple. Most of the time, I'm more of a traditional pumpkin for dessert kind of girl. On the other hand, I do make this really awesome Pumpkin Tortellini Soup, and it is definitely not your typical sweet, cinnamon spiced, pumpkin recipe. So I guess it really depends on what mood I'm in...
Well, today I am in the mood for sweet, and these Pumpkin Praline Bars certainly do not disappoint! They are chewy, gooey, sticky, and crisp - all at the same time. I prefer them warm, but my kids like them chilled. It's really your choice. You could even serve them with a dollop of whipped cream, if you wanted to. There is just no wrong way to enjoy these tasty little bars.
- 1 1/2 cups crushed Pecan Shortbread Cookies
- 1/2 cup Butter, melted
- 1 cup cooked and mashed Pumpkin (Canned is okay, but don't use Pumpkin Pie Mix)
- 1/4 cup Sugar
- 1 tsp Pumpkin Pie Spice
- 1 Egg, beaten
- 1 (14 oz.) can Sweetened Condensed Milk
- 1 cup White Chocolate Chips
- 1 cup chopped Pecans
Preheat your oven to 350 degrees. Prepare an 8 x 11 baking pan by lining it with aluminium foil (use heavy duty, or 2 layers). Be sure to extend the foil over the edges of the pan, and spray it with cooking spray.
Combine the cookie crumbs and butter in a small bowl. Stir until completely moistened. Press this mixture into the bottom of the prepared pan to make the crust.
In a small bowl (You can use the same one that you just emptied.), combine the pumpkin, sugar, pie spice, and egg. Mix until smooth. Spread this mixture over the crust.
Pour the sweetened condensed milk evenly over the top of the pumpkin mixture. Layer with the white chocolate chips, and then the pecans. Press it all down with a fork.
Bake in the preheated 350 degree oven until set, about 50 minutes to an hour. (The middle will no longer jiggle when you shake the pan.)
Using the aluminum foil as handles, remove the gooey goodness from the pan and allow it to cool, in the foil liner, on a wire rack. (Please be careful.) Once cool, cut it into bars.
Store any leftovers in the refrigerator.
Makes 12 bars
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