It’s been a while since I posted but I’m back! I made this recipe for our Halloween Party at my new job. (Ok it’s not so new anymore) Everyone knows how much I LOVE to dress up (NOT!) so instead I made a dessert. Normally dessert is not my go to recipe realm but I keep trying! Never give up! Anyway…. I found this recipe on Taste of Home. It was originally called Pumpkin Delight Magic Bars. After reading the reviews I decided it would be a good choice. Though as the reviews do state, the toppings do tend to fall off a bit after it’s baked. Not a big deal but even when I was determined to ‘fix’ that by making sure I pressed the toppings into the cake before baking, it did no good. Oh well! I think the next time I make it I may put some of the topping inside instead. Either way, this recipe came out amazing! I didn’t have any leftovers at work! Score for the newbie! The recipe says it makes 24 bars. I thought they might be too big so I cut them in half and got 48 small bars. Worked out great. But what to do about keeping the topping under control? I put each bar into a cupcake liner! This way it kept everything neat! Easier to transport and display as well.

I kept the recipe the same except instead of the 1 cup of white baking chips it called for I used 1 cup of pumpkin spice chips. AMAZING! So experiment with different flavors! I think for Christmas I will use cinnamon morsels and maybe throw some toffee bits on as well! Can’t hurt right! And yes even though I am doing WW again, and yes these are many points I did eat a few. How could I not? And I definitely recommend keeping them in the refrigerator if you’re not going to devour them at one sitting. Chilled is definitely better! They will not disappoint! Moist, sweet, nutty, rich bites of heaven…

INGREDIENTS: 

• 1 package vanilla wafer cookies (11 ounces)
• ½ cup butter, melted (1 stick)
• 4 ounces cream cheese, softened (½ a brick)
• 1 can (14 oz.) sweetened condensed milk
• ½ teaspoon pumpkin pie spice
• 1 can (15 oz.) solid-pack pumpkin (NOT Pumpkin Pie filling)
• 1 cup dried cranberries
• 1 ½ cups sweetened shredded coconut
• 1 cup pumpkin spice baking chips (or white if you choose)
• 1 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350ºF.  Great a 13×9 inch baking pan.
2. Place the vanilla wafer cookies in a food processor* and pulse until coarse crumbs form. 
3. Drizzle in the melted butter and pulse until blended. Press into the bottom of the baking pan.
4. In a large bowl, beat the cream cheese, sweetened condensed milk and pumpkin pie spice until smooth. Beat in the pumpkin. Stir in cranberries.
5. Pour over crust. Layer the coconut, baking chips and pecans.
6. Bake 45-55 minutes (it took my oven 45 minutes) or until golden brown. Cook in pan on a wire rack for 10 minutes
7. Loosen the sides from pan with a knife of spatula. Cool completely. Cut into bars**and refrigerate leftovers.

* If you don’t have a food processor you can just put the cookies in a large Ziploc type bag and smash them until they are crumbs. 

** I recommend cooling completely in the refrigerator and then cutting them. Makes it easier to cut.

NUTRITION FACTS: (like we really care at this point)

1 bar: 299 calories, 17g fat (8g saturated fat), 25mg cholesterol, 144mg sodium, 35mg carbohydrates (28g sugar, 2g fiber), 4g protein.

Makes 24 bars (or 48 if you cut them in half)