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Pumpkin Gingersnap Magic Bars
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Pumpkin Gingersnap Magic Bars
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
These bars combine pumpkin, ginger, cranberries and white chocolate in a holiday magic bar.
Servings: 25 bars
Author: Mary Gillespie
Ingredients
  • 2 cups / 500 ml gingersnap crumbs
  • 1/2 cup / 125 ml butter melted
  • 2/3 cup / 160 ml dried cranberries
  • 2/3 cup / 160 ml white chocolate chips
  • 1/4 cup / 60 ml finely chopped candied ginger
  • 1/2 cup / 60 ml pecans toasted and roughly chopped
  • 1 cup / 250 ml condensed milk see note
  • 4 oz / 113 g cream cheese
  • 1 cup / 250 ml pumpkin puree
  • 1 cup / 250 ml coconut toasted
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine gingersnap crumbs and melted butter. Press into bottom of 8x8-inch baking pan.
  3. Sprinkle cranberries, white chocolate chips, ginger and pecan over gingersnap crust.
  4. In mixing bowl, beat cream cheese until smooth. Add pumpkin and beat until completely mixed. Stir in condensed milk and mix thoroughly.
  5. Pour pumpkin mixture over the ingredients in the baking pan.
  6. Sprinkle evenly with toasted coconut.
  7. Bake for 25 minutes or until lightly browned.
  8. Let cool completely before serving.
Recipe Notes

Condensed milk:
You can make your own condensed milk using this recipe. If you buy the small cans, there will be slightly more than 1 cup in each can. If you don't want to have a small bit left over, you can use the whole can in this recipe. It will not make a big difference to the final product.