These Pumpkin Gingersnap Magic Bar are pumpkin and gingersnap filled with walnuts, butterscotch and white chocolate chips.
It’s October and I’m ecstatic!
It’s my favorite month of the year.
We had a high of 70 today but starting tomorrow it’s supposed to dip down to the high 50’s and I can’t wait.
Oh sure I am going to freeze my butt off at the JV soccer game but that just means blankets and snuggling…and it for sure means baking!
Since it’s been awhile…the good, the bad, and the Meh:
I’ll admit I am still getting over the sting of not being a best blog. 😛
And speaking of Bake at 350…she’s got a cookbook coming out Decorating Cookies: 60+ Designs for Holidays, Celebrations & Everyday.
If you have never seen Bridget’s blog it’s adorable (as is she).
She got the decorating gene that skipped my generation.
Her cookies are too cute.
The foot is on the mend.
And while I won’t be getting to start back to hockey right away the sheer ability to drive is wonderful…and crappy all the same.
I swear today was National Drive Like Crap and Piss Peabody Off Day.
And since they have a day for everything that probably does exist.
It’s probably National Hamster Awareness Day and Love Your Neighbor Day as well and no one told me. 🙂
A generous reader decided to donate to me so that I can pick up some of the baking books I am coveting.
This is the sweetest gesture and of course one that will benefit you all as well.
Still no NHL Hockey and still no hockey for Peabody to play.
I made the stupid mistake of going back and reading through my journal last night when I had insomnia.
All was fine up until I started to read where I journaled about my divorce.
And of course I couldn’t stop from reading it. So that kind of sucked.
All of my Targets are officially out of Candy Corn Oreos and I can’t seem to find the Pumpkin Marshmallows.
Why must I be stuck with the inferior Targets darn it all.
I watched Carrie Underwood True Life Story last night on VH-1.
We are like the same person.
Except I look nothing like her, sing so poorly my dog howls, she has millions, and weighs about what my left elbow does.
BUT she did have a buff colored cocker spaniel growing up and is married to a hockey player. So see we are totally the same person.
Though I rarely let Jesus Take the Wheel because last time he got me a speeding ticket. 😛
So that’s the un-excitement going on in my little world.
Hopefully you are as excited about fall baking as I am! Welcome October!
P.S. It’s a great day to buy my cookbook Holy Sweet!
Oh yeah, these Pumpkin Gingersnap Magic Bars.
These bars were seen on Bakers Royale.
Which is a site to swoon for.
It was her take on 7 Layer Magic Bars.
I loved the idea but wanted to change some things and decided to make them for myself.
I got rid of the graham crackers and used gingersnaps.
Got rid of the apples all together.
Used walnuts instead of almonds.
Used white chocolate and butterscotch chips instead of chocolate.
And HAVE MERCY these things are seriously good.
I mean I put it in my mouth and could not believe how good they were good. If you are a pumpkin lover get to the store.
Make these. Now.
Want More Recipes? Try these:
- 2 cups gingersnap crumbs
- 8 TBSP unsalted butter, melted
- 1 14oz can sweetened condensed milk
- ¾ cup pumpkin puree
- 1 tsp. cinnamon
- ¼ tsp. fresh ground nutmeg
- 1 ½ cup sweetened shredded coconut
- 1 cup walnuts, coarsely chopped
- 1 cup white chocolate chips
- ½ cup butterscotch chips
- Preheat oven to 350F.
- Prepare a 9-x-13-inch pan with baking spray. You will also want to line with foil with overhang to make removal easier.
- Combine gingersnaps and butter and stir until well blended.
- Press mixture onto bottom of pan.
- Even out with the back of a spoon so it is all the same level (or close enough).
- Combine sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg and stir until well combined.
- Pour mixture over gingersnap crust.
- Sprinkle on white chocolate chips, butterscotch chips, then walnuts, and then finish by sprinkling coconut on top.
- Place assembled pan in the oven and bake for about 35-45 minutes.
- Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.