Makes 24 (1 bar) servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
INGREDIENTS
2 cups flour
2 cups rolled oats
1 1/2 cups firmly packed light brown sugar
1 tablespoon McCormick® Pumpkin Pie Spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, melted
1 cup canned pumpkin
7 ounces (1/2 of 14-ounce package) caramels, unwrapped
2 tablespoons milk
DIRECTIONS
1. Preheat oven to 350°F. Mix flour, oats, sugar, pumpkin pie spice, baking soda and salt in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping. Add pumpkin to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13x9-inch baking pan. Set aside.
2. Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges. Sprinkle with reserved crumb mixture.
3. Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.
NUTRITION INFORMATION
per serving
Calories: 221
Fat: 9 g
Carbohydrates: 33 g
Cholesterol: 21 mg
Sodium: 190 mg
Fiber: 1 g
Protein: 2 g
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5