Prep 7 mins
Cook 50 mins
Source: Betty Crocker "Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars."
- 496.11 g packagebetty crocker oatmeal cookie mix
- 118.29 ml gingersnap cookie, crushed
- 118.29 ml pecans, finely chopped
- 118.29 ml cold butter or 118.29 ml margarine
- 2 (453.59 g) package cream cheese, softened
- 236.59 ml sugar
- 236.59 ml canned pumpkin (not pumpkin pie mix)
- 29.58 ml all-purpose flour
- 14.79 ml pumpkin pie spice
- 29.58 ml whipping cream
- 2 eggs
- 78.07 ml chocolate fudge topping
- 78.07 ml caramel topping
- 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.
- 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.
- Bake 35 to 40 minutes or until center is set.
- Cool 30 minutes.
- Refrigerate about 2 hours or until chilled.
- Before serving, drizzle with chocolate and caramel toppings.
- For bars, cut into 6 rows by 4 rows.
- Store covered in refrigerator.
I decided to make these for Thanksgiving dinner last night and boy were they good! Everyone that tried them liked them. The chocolate and caramel topping was really not necessary but I used it anyway. Would have still been just as good without it. My bake time was exactly 40 minutes. Thank you for posting this "go to" recipe.
These were okay. Everyone wanted a taste. This makes a delicious ice cream topping! I was looking for a more distinct "bar" and less overlap and overflow. The ingredients list would have been more user-friendly with sections, like "Crumb Crust", "Filling", and "Topping". Thanks, cookiemakin'mama! Made for PAC Fall '09.
These are very good and easy to make.