Pumpkin Crunch Bars

As I was making goodies last week to send to my Citadel cadet, I began to think that my Kilo Crunch Bar recipe could be altered to have a tasty autumn treat by using pumpkin instead of jam.  This morning I gave it a try, and oh. my. word.  They are amazing!  If you love pumpkin, you will love this recipe!   I used half of the Kilo Crunch Bar recipe so I wouldn’t have too much around to tempt me!! Ha!

1 c. whole wheat flour

1 c. old fashioned oats

1/2 c. packed brown sugar

1/4 tsp. baking soda

1/8 tsp. salt

1-1/2 tsp. pumpkin spice mix    (recipe found  here)

1/2 c. butter, melted

Mix all ingredients together.  Press all but about 3/4 c. into the bottom of a 9×9 baking pan.  Bake at 350 degrees for 10 minutes.

Spread about 3/4 c. pumpkin puree over the top of baked layer.  Sprinkle with remaining first mixture and press down gently.  Bake for another 15 minutes.


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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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