Ooey Gooey Pumpkin Layer Bars
Our popular Ooey Gooey Pumpkin Bars have been updated to be even more decadent, with the addition of semisweet chocolate chips and a generous layer of flaked coconut. Be sure to let them cool thoroughly before cutting them, as they are too soft to cut neatly while they are still warm.
Ingredients:
- 1 1/2 cups (6 1/2 oz./200 g) graham cracker crumbs
- 2 Tbs. dark brown sugar
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 1 cup (4 oz./125 g) pecan halves, toasted
- 1 package (8 oz./250 g) cream cheese, at room temperature
- 3/4 cup (6 fl. oz./185 ml) spiced pumpkin butter
- 1/2 cup (4 oz./125 g) sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup (6 oz./185 g) semisweet chocolate chips
- 1 cup (3 oz./90 g) unsweetened flaked coconut
Directions:
Preheat an oven to 350°F (180°C).
Lightly coat a 9-by-9-inch (23-by-23-cm) pan with nonstick cooking spray. Cut two pieces of parchment paper, each 9 inches (23 cm) wide by about 18 inches (45 cm) long. Using one of the parchment sheets, line the bottom and 2 sides of the pan, leaving about a 2-inch (5-cm) overhang. Arrange the second sheet of parchment perpendicular to the first.
In a food processor, combine the graham cracker crumbs, brown sugar and butter and process until the ingredients are thoroughly combined. Add the pecans and process until the pecans are finely chopped and combined.
Press the crumb mixture into the bottom of the prepared pan and set aside.
In the bowl of a stand mixer fitted with the flat beater, combine the cream cheese, pumpkin butter, sugar, eggs, vanilla, cinnamon and nutmeg. Beat on medium speed until smooth and creamy. Spread the cream cheese mixture evenly on top of the crust.
Sprinkle the chocolate chips evenly on top of the cream cheese mixture. Bake for 20 minutes, then remove the pan from the oven and sprinkle the coconut evenly on top. Return the pan to the oven and continue cooking until the edges of the bars are firm but the center still jiggles slightly, about 30 minutes more.
Transfer the pan to a wire rack and let cool to room temperature. Use the overhanging parchment paper to lift the bars from the pan and transfer to a cutting board. Cut into 12 rectangles and serve. Makes 12 bars.
Williams Sonoma Test Kitchen