Rustic and homey – these pumpkin bars with pepitas are a great dessert for those who like desserts a little less sweet.
264 calories per serving
½ c whole wheat flour
1 c rolled oats
½ t baking soda
½ t cinnamon
½ t allspice
¼ t salt
½ c canned pure pumpkin
¼ c canola oil
1 t vanilla
¼ c sugar
¼ c raw,. shelled pumpkin seeds (Pepitas)
Preheat oven to 350 degrees. Spray an 8×8 square baking pan with Pam. Combine flour, oats, baking soda, cinnamon, allspice and salt. Whisk together pumpkin. egg, oil, vanilla and sugar then stir pumpkin mix into the flour mix and stir in pumpkin seeds. Spread evenly into prepared pan and bake 20 minutes or until toothpick inserted in center comes out clean. Cool and then cut into 8 bars. Wrap bars individually and store in the refrigerator.
Sweet, chewy, yummy Butterscotch Bars that the whole family will love !
148 calories per serving
1 c packed brown sugar
5 T butter, melted
1 t vanilla extract
1 egg, lightly beaten
9 oz. flour
2 1/2 c quick oats
1/2 t salt
1/2 t baking soda
3/4 c fat free sweetened condensed milk
1 1/4 c butterscotch morsels
1/2 c finely chopped walnuts, toasted
Preheat oven to 350 degrees. Mix sugar and butter with a mixer until light colored and then stir in egg and vanilla. Mix flour, oats, salt and baking soda then add this mix to the sugar mix stirring with a fork until combined. Spray a 13×9 baking dish with Pam and then take 3 c of the oat mix and press it into the pan making a crust. Heat morsels and condensed milk until morsels are all melted and then stir in nuts. Spread this mix over the crust and then sprinkle with the rest of the oat mix. Bake ½ hour or until golden brown. When it comes out of the oven, loosen the edges with a knife and then let cool completely before cutting into bars.
Fudgy layers of chocolate heaven !! First you have a chocolate chip cookie crust – then you add chocolate covered rice chex and peanuts. And as if that were not enough – you add a layer of caramel chocolate fudge to the top. OH SO GOOD !
190 calories per serving
1 roll refrigerated chocolate chip cookies (18 oz.)
11 oz. semi sweet chocolate chips
18 oz. caramel apple dip
3 c Rice Chex cereal
1 c chopped peanuts
Heat oven to 350 degrees. Break up cookie dough and press it into the bottom of an ungreased 13×9 baking dish. Bake 15 minutes or until golden brown then cool 15 minutes. In a saucepan heat 1 c chocolate chops and 1 c caramel sauce. On medium heat stir and cook until smooth then remove from heat and stir in cereal and peanuts. Spread the cereal mix over the crust. In the saucepan heat the rest of the chips and caramel and cook until melted. Spread over the cereal mix then refrigerate ½ hour or so then cut into bars.
PUMPKIN CHEESECAKE MIX IS NOW ‘BUY 2, GET 1 FREE’ !! HEAD ON OVER TO PLENTIFUL PANTRY AND ORDER SOME TODAY.
Take the creaminess of the best of cheesecakes, add just the right amount of pumpkin flavoring – then put it all in a delicious gingerbread crust. All the greatest flavors of the season in one stunning dessert !
110 calories per serving
To make this rich, creamy dessert, all you do is grab a Pumpkin Cheesecake mix from Plentiful Pantry and add a few ingredients from home – some water, some cream cheese and some butter. It just couldn’t be any easier to put together and the results are stunning. The dessert is so creamy and has just the right amount of pumpkin flavoring. Just before serving, drizzle with some caramel sauce for a mouthwatering dessert that you can prepare in a snap.
Between the Pumpkin Cobbler and the Pumpkin Cheesecake available at Plentiful Pantry, your Thanksgiving baking is DONE ! And you’ll be out of the kitchen in 2 shakes of a lamb’s tail.
Check out our reviews of other Plentiful Pantry products:
This has just a small bit of cake to hold together the yummy coconut, nuts and raisins. It’s a perfect dessert with just a hint of sweetness.
136 calories per serving
18 packets Equal
¼ t maple flavoring
½ c margarine, melted
1 t vanilla
½ c flour
1 t baking powder
¼ t salt
1 c coconut, finely chopped
½ c chopped walnuts
½ c raisins
Preheat oven to 350 degrees. Beat eggs, equal and maple flavoring. Mix margarine and vanilla. Combine flour, baking powder and salt and stir into egg mix. Add coconut, walnuts and raisins. Spray an 8 inch square baking pan with Pam. Spread mix in pan and bake about 20 minutes or until a toothpick inserted comes out clean. Cool on wire rack and then cut into 16 bars.
The good folks at PlentifulPantry sent me a couple of their dessert mixes to try and here is the first installment….Chidester Farms Key Lime Cheesecake Bars.
The big box comes with enough ingredients to make 2 batches – 2 batches would fit in a 9×13 baking dish while 1 fits nicely in an 8×8 baking dish. These are amazingly easy to put together and the results are outstanding – the bars definitely taste completely homemade. I had doubts about a chocolate crust with a citrus dessert, but it was a perfect accompaniment.
As well as the mix, you will need a few ingredients:
1 c hot water
2 8 oz. blocks of cream cheese
6 T butter
1 batch yields 16 servings
120 calories per serving
Just follow the package instructions and in an hour you will have delightfully rich cheesecake bars with just the right amount of lime flavoring.
Be sure to visit PlentifulPantry and check out their products – they have a whole bunch of ‘partially prepped’ products that get you out of the kitchen faster without skimping on quality.
Toffee and chocolate together – a combination you just can’t beat ! These bars are very rich and a great party treat.
160 calories per serving
1/4 c unsalted butter, at room temperature
1/2 c Splenda brown sugar
1 egg yolk
1 c flour
1/4 t salt
1/4 c unsalted butter, at room temperature
1 c Splenda brown sugar
1/2 c light corn syrup
1/2 c evaporated milk
1 1/2 t vanilla
3 1 oz. square unsweetened chocolate, chopped
2 T Splenda brown sugar
1 c chopped pecans, toasted (to toast just heat for 5-7 minutes in a dry skillet on medium high heat)
Preheat oven to 350 degrees. Spray a 13×9 pan with Pam.
For the crust, beat butter and brown sugar at medium speed until blended and then add egg yolk and beat until combined, Add flour and salt and beat on low until blended. The mix will be very dry and look like fine bread crumbs. Firmly press the mix into the bottom of the pan to make a buttery crust. Bake 16 – 18 minutes or until golden. Cool in the pan on a wire rack.
For the toffee, combine butter, brown sugar, syrup, milk and vanilla in a saucepan on low heat stirring constantly until the sugar all dissolves. Then bring it to boil over medium heat and cook about 10 minutes. Pour over the crust and spread and then bake another 10 minutes. Cool on a rack 5 minutes.
For topping, mix chocolate and sugar in the top of a double boiler until mixture is melted. Alternately, you can melt this in the microwave 10 seconds at a time stirring in between each cooking – be sure not to overcook. Drizzle this over the toffee and sprinkle with nuts. Cool completely on a rack and when firm, cut into bars.