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Ingredients
- Cookie Base:
- 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
- 1/2 cup crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/2 cup cold butter or margarine
- Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 tablespoons whipping cream
- 2 eggs
- Toppings:
- 1/3 cup chocolate topping
- 1/3 cup caramel topping
Preparation
Step 1
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.
Expert Tips:
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. 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.
1 Bar Calories280 ( Calories from Fat130), Total Fat14g (Saturated Fat7g, Trans Fat0g ), Cholesterol50mg Sodium200mg Total Carbohydrate35g (Dietary Fiber1g Sugars22g ), Protein4g