Toffee-Pumpkin Pie Bars
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Ginger Crumb Crust
In a medium bowl combine 2 cups crushed gingersnaps (about 35 cookies), 1/4 cup sugar, and 1/4 cup all-purpose flour. Add 1/2 cup melted butter and stir until well combined.
To Store:
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Do not freeze.
Nutrition Facts
Per Serving:
145 calories; fat 8g; cholesterol 41mg; saturated fat 4g; carbohydrates 17g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 12g; protein 2g; vitamin a 2186.6IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 139mg; potassium 67mg; calcium 30.3mg; iron 0.7mg.