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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix |
| 1/2 | cup crushed gingersnap cookies |
| 1/2 | cup finely chopped pecans |
| 1/2 | cup cold butter or margarine |
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| 2 | packages (8 oz each) cream cheese, softened |
| 1 | cup sugar |
| 1 | cup canned pumpkin (not pumpkin pie mix) |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | tablespoon pumpkin pie spice |
| 2 | tablespoons whipping cream |
| 2 | eggs |
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| 1/3 | cup chocolate topping |
| 1/3 | cup caramel topping |
| 1. | Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. |
| 2. | Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. |
| 3. | Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. |
| 4. | Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. |
| Bake 40 to 45 minutes. |
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| A food processor can be used for even easier preparation. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed. |
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| To drizzle the toppings easily, place each topping in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars. |
Nutrition Information:
280 ( 130); 14g ( 7g, 0g); 50mg; 200mg; 35g ( 1g, 22g); 4g 40%; 0%; 4%; 6% 1 ; 1 1/2 ; 0 ; 2 1/2 2