UA-59651954-28 Crafty Allie: Toffee-Pumpkin Pie Bars

Sunday, June 8, 2014

Toffee-Pumpkin Pie Bars

Happy Monday! 
I hope your weekend was Fabulous!

It's Monday which means its time for...

Please welcome 
Mary from
Hey y'all I'm so excited to be here today!

I'm Mary the girl behind the blog Eat Drink & Be Mary.  The place where I share the "looks" that have shaped my life, how I struggle with patience, and of course recipes I have tried and LOVE.  But enough about me, and more about what I'm super excited to share with y'all today.

Toffee-Pumpkin Pie Bars

Yep, I'm one of those girls.  I'm a pumpkin-flavored anything fanatic; give me that and a iced coffee and I'm one happy white girl.  But really how can you blame me, iced coffee is absolutely delicious and pumpkin flavor is my jam.  And speaking of delicious and pumpkin-flavored...this week I'm sharing Toffee-Pumpkin Pie Bars.  Prepare to be in love with these little bars.

Toffee-Pumpkin Pie Bars    
original recipe can be found here.

Ginger Crumb Crust Recipe 
1 15oz can pumpkin
3/4 C packed brown sugar
1 tsp. ground cinnamon
3/4 tsp. ground giner
1/2 tsp. salt\
1/4 tsp. ground cloves
4 eggs, lightly beaten
1 1/3 C toffee pieces
1/2 C chopped pecans, toasted
Caramel-flavor ice cream topping (optional)

+Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust (recipe found here) evenly and firmly onto the bottom of the prepared pan;
 set aside.

+For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan.

+Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack.

+Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving.

Go ahead and try it; your taste buds will be in heaven!

Do y'all love pumpkin as much as me? What's your favorite bar cookie?  Happy Tasting my loves!  

Toffee and Pumpkin two of my favorite sweets! I hope mine taste as good as yours looks!

Thank you so much Mary for coming on today, and thank you all for tuning in!
Until next time...
This post was featured at:
Be A Crafter xD


  1. just hopping over from Motivation Monday-- u had me at toffee-- this looks delicious!

    1. Toffee + pumpkin is just heavenly. I'm glad you enjoyed the recipe Mitzi :) I hope to see you over at my blog, Eat Drink & Be Mary .

  2. Hi, this recipe looks so good and thanks for sharing on Allie's blog today!

    1. It was so so tasty! I'm glad you enjoyed it Julie; I'd love to see you over at my blog, Eat Drink & Be Mary .

  3. just delicious looking. and it looks like something I could actually make. Happy Wordless Wed.

  4. These look amazing! Pinning so that I can bake them this fall!

  5. I love pumpkin anything! These look really good. Thanks for linking up at Hump Day Happenings.

  6. These look super delicious! I pinned them before I even read the recipe!

    Thanks for sharing your recipe at Pinterest Foodie! (

  7. OMG!! The best part! No flour!! I can eat it!!

  8. I'm drooling right now! Yum! Pinned. Thanks again, for being a part of our party. I hope to see you tonight at 7 pm. Lou Lou Girls

  9. Oooooh these look amazing! I love toffee... and pumpkin... the two together, awesome! Thanks for linking up to Snickerdoodle Sunday.

  10. Toffee, pumpkin, caramel.........yum yum! These look awesome! Thanks for sharing with Creative Spark Link Party.
    Glenna @ My Paper Craze

  11. So yummy recipe! Thanks for sharing at CAL link party :)


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