Ingredients

The following ingredients have 6 Servings
  • 25 Gingersnaps
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter (melted)
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup sweetened shredded coconut (from the baking aisle)
  • 1/4 cup toffee bits (with or without chocolate, or chopped Heath bars)
  • 1/2 cup sweetened condensed milk (use regular, not low-fat)
  • 1/4 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 teaspoon pumpkin pie spice

Instruction

  • Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
  • Grind gingersnaps to a fine crumb in a food processor. Mix with a fork in a small bowl with sugar and melted butter. Press into prepared pan.
  • Sprinkle white chocolate chips, pecans, coconut, and toffee over the top of the crust.
  • Whisk pumpkin, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.
  • Bake for 28-34 minutes, until the edges have started to brown. Cool completely before cutting. You may want to chill them before slicing if they seem gooey.