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Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside. For crust, place cookie mix in a large bowl. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture evenly onto the bottom of the prepared baking pan. Bake about 10 minutes or until set.
In a large mixing bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture over hot crust, spreading evenly.
Bake for 30 to 35 minutes more or until filling is slightly puffed around edges and just set in center. Cool in pan on a wire rack.
In a small microwave-safe bowl microwave chocolate and 1/4 cup butter on 100 percent power (high) for 30 to 60 seconds or until softened; stir until smooth. Spread chocolate mixture over uncut bars. Top with pecan halves. Cover and chill for 2 to 24 hours. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.