Pumpkin Toffee Bars
This recipe for Pumpkin Toffee Bars rock your socks! It’s filled with creamy pumpkin filling to crunchy toffee. Seriously, do you need anything else?
Pumpkin season is in full swing and though I do love an occasional piece of pumpkin pie, nothing makes my tastes buds happier than something with toffee added to the recipe! I’ve made enough pumpkin chili and baked pumpkin donut holes , now I’m looking for something new!
The moment a piece of this delectable bar touched my tongue, I knew it was love at first bite! The smells that will come from your oven while cooking this goodness will be magical!
This recipe will torture you while you are waiting for the bars to cool. Don’t follow my example by being inpatient and taking a bite before they cool and you burn your tongue! I will be making these in place of pumpkin pie every single time!
- Be sure to use pure pumpkin puree…not pumpkin pie mix. There is a difference
- If you don’t have any pumpkin pie spice on hand, cloves or nutmeg are a good substitute.
- Is there a substitute for evaporated milk? Yes! Find it here.
- Topping ideas: Ice cream, caramel sauce, whipped cream or additional chopped nuts & toffee bits.
- 15 oz. pure pumpkin puree
- 12 oz. evaporated milk
- 3/4 cup sugar
- 3 eggs
- 2 tsp pumpkin pie spice
- 1 box dry vanilla cake mix
- 3/4 cup butter, melted
- 1 cup chopped pecans
- 1/2 cup toffee baking bits
- Preheat oven to 350 degrees. Grease a 13 x 9 baking dish.
- In a bowl, whisk together milk, sugar, pumpkin, eggs, and pumpkin pie spice. Pour mixture into prepared pan.
- Sprinkle dry cake mix on top of pumpkin mixture. Then, drizzle top of dry cake mix with melted butter.
- Sprinkle top with pecans and toffee bits. Bake for 50-55 minutes or until toothpick inserted comes out clean.
- Let bars sit for 30 minutes before serving.
Did you try Pumpkin Toffee Bars? What did you think? We would love to hear from you! Please leave us a comment below, or tag us on Instagram!
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