These pumpkin toffee bars are a lovely treat! Soft and chewy, they are packed with pumpkin flavor and a hint of sweetness from toffee bits. Perfect for fall!
Honestly, who doesn’t love a dessert that combines pumpkin and toffee? I always add a scoop of ice cream on top for extra yumminess. You might want to try that too! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your bars. If you don’t have them, crushed digestive biscuits or vanilla wafer cookies can work just as well. They add a nice sweetness.
Pumpkin Puree: Make sure to use pure pumpkin puree, not the kind with added spices. If fresh pumpkin is available, go for it! Just roast and blend it. Canned pumpkin is a great time-saver.
Sweetened Condensed Milk: This adds richness and sweetness. For a dairy-free alternative, try using coconut condensed milk. It will add a bit of a different flavor, but it can be delicious!
Milk Chocolate Chips: While I love milk chocolate for its creaminess, dark chocolate chips can be used if you like a richer flavor. It will balance out the sweetness nicely.
How Do I Get the Perfect Pumpkin Layer?
The pumpkin layer is the star of these bars, so let’s make it just right! Start by ensuring your ingredients are mixed well, and whisk until smooth.
- Use room temperature pumpkin puree for the best consistency.
- Mix in the sweetened condensed milk gradually, which helps avoid lumps.
- When baking, check that the edges are set but the center is still jiggly—this means it’s perfectly cooked. It will firm up in the fridge!
These tips will help you make a creamy and flavorful pumpkin layer that everyone will love! Happy baking!
Delicious Pumpkin Toffee Bars
Ingredients You’ll Need:
For the Crust:
- 1 3/4 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup firmly packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
For the Pumpkin Layer:
- 1 can (14 oz) sweetened condensed milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
For the Topping:
- 1 package (about 11 oz) milk chocolate chips
- 1 cup crushed toffee bits (such as Heath or Skor)
- 1/2 cup chopped pecans (optional)
- Flaky sea salt for topping
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time, plus an additional 30-40 minutes for baking. Remember to chill the bars for at least 2 hours to let them set! So, in total, you can expect about 3 hours from start to finish, but most of that time is just letting them chill. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving enough paper hanging over the sides. This will help you lift the bars out later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, brown sugar, pumpkin pie spice, and salt. Pour in the melted butter and stir until everything is well combined and moistened.
Next, press the mixture firmly and evenly into the bottom of your prepared pan. This will be your crust! Make sure it’s packed tightly so it holds together when baked.
3. Bake the Crust:
Bake the crust in your preheated oven for about 8-10 minutes, or until it’s lightly golden. Once it’s ready, take it out of the oven and let it cool slightly while you prepare the pumpkin layer.
4. Prepare the Pumpkin Layer:
In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until everything is smooth and well combined.
Pour this delicious pumpkin mixture evenly over your baked crust.
5. Bake the Pumpkin Layer:
Put the pan back into the oven and bake for another 15-20 minutes. You want the edges to be set, but the center should still be a little jiggly. It will firm up in the fridge!
6. Add the Chocolate Topping:
Once the pumpkin layer is finished, take the pan out of the oven. Immediately sprinkle the milk chocolate chips evenly over the top. Let them sit for a minute or so to soften, then use a spatula to spread the melted chocolate into an even layer.
7. Finish with Toffee and Pecans:
Now, sprinkle the crushed toffee bits and any chopped pecans over the melted chocolate layer. Finally, add a sprinkle of flaky sea salt on top for that perfect sweet and salty balance.
8. Chill and Serve:
Refrigerate the bars for at least 2 hours or until they are completely set. When ready, use the parchment overhang to lift the bars from the pan and slice them into squares. Serve them up and enjoy!
These pumpkin toffee bars are a delightful combination of flavors and textures, making them a perfect treat for fall gatherings or anytime you crave something sweet. Happy baking! 🍂
Can I Use a Different Type of Crust?
Absolutely! If you want a gluten-free option, try using crushed gluten-free cookies or almond flour mixed with melted butter. For a richer flavor, a chocolate cookie crust would also be delicious!
What Can I Substitute for Sweetened Condensed Milk?
If you need a dairy-free alternative, coconut condensed milk works well and adds a unique flavor. You can also make homemade sweetened condensed milk by simmering regular milk (or a non-dairy alternative) with sugar until thickened.
Can I Make This Recipe Vegan?
Yes! You can use a vegan butter substitute for the crust, coconut condensed milk, and dairy-free chocolate chips. Make sure the graham crackers are also vegan-friendly.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen; just wrap them tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw in the fridge before serving.