Cookie Mixture
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1 pouch (17.5 oz) Betty Crocker ™ oatmeal cookie mix
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1/2 cup finely chopped Diamond ™ pecans
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1/2 cup cold butter
Filling
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2 pkg (8 oz each) cream cheese, softened
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1 cup sugar
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1 cup canned pumpkin puree (not pumpkin pie mix)
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2 tbsp Gold Medal ™ all-purpose flour
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1 tbsp McCormick ™ pumpkin pie spice
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2 tbsp heavy whipping cream
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2 eggs
Drizzle
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1/2 cup Heath ™ toffee bits
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1/2 cup Hershey's ™ milk chocolate chips
Steps
1
Heat oven to 350°F. In large bowl, stir cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping.
2
Press remaining cookie mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
3
Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining Filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
4
Bake 35 to 40 minutes or until center is set. Immediately sprinkle with toffee bits. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
5
In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring after 30 seconds, until melted and smooth. Drizzle melted chocolate over bars. Refrigerate about 15 minutes or until chocolate is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Tips
To drizzle chocolate easily, place melted chocolate chips in small food-storage plastic bag. Snip off a small corner of bag, and squeeze to drizzle chocolate over bars.
Cold butter is needed to create a “just right” struesel and crust texture.
Comments
Recipe and Nutrition information provided by Hershey's
Exchanges: 1 Starch, 1 Other Carbohydrate, 3 1/2 Fat
Carbohydrate Choices: 2