These Pumpkin Toffee Bars are a warm hug in dessert form! With creamy pumpkin and sweet bits of toffee, they’re perfect for the fall. Your taste buds will thank you!
I love how easy they are to whip up. They make your kitchen smell like autumn, and trust me, everyone will want a slice. Just remember to save some for yourself! 😉
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious base for your bars. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well too!
Pumpkin Puree: Canned pumpkin works perfectly here, but you can make your own from roasted pumpkins. Just make sure to puree it until smooth. Not a pumpkin fan? You can use butternut squash puree instead for a similar flavor!
Toffee Bits: I love using Heath or Skor bars for a sweet crunch. If you need a nut-free option, look for chocolate-covered toffee bits at the grocery store.
Pecans: Chopped pecans add great flavor and texture, but you can switch them out for walnuts or omit them if nut allergies are a concern.
How Do You Make the Perfect Pumpkin Layer?
Getting that pumpkin layer just right is key to these bars. The steps may seem simple, but here’s what to focus on:
- Cook the pumpkin mixture over medium heat. Stir continuously to prevent it from sticking or burning.
- Let it thicken slightly; it shouldn’t be overly runny.
- Once thickened, remove from heat and add the vanilla extract for a fragrant touch!
These steps will ensure a delicious pumpkin layer, perfectly complementing the toffee and chocolate on top!
How to Make Pumpkin Toffee Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Layer:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter (for toffee layer)
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 8 ounces semisweet or dark chocolate, chopped or chips
- 1 cup chopped toffee bits (such as Heath or Skor bars)
- 1/2 cup chopped pecans (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time with an additional 2 hours of chilling time in the refrigerator. In total, you’re looking at around 2 hours and 15 minutes before you can slice into these delicious bars. The wait will be worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, line a 9×9 inch baking pan with parchment paper or give it a light grease to prevent sticking.
2. Make the Crust:
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined. Next, press this mixture firmly into the bottom of your prepared baking pan to form a nice, solid crust. Pop it in the oven and bake for about 8-10 minutes until it’s just set. Then take it out and let it cool a bit.
3. Prepare the Pumpkin Mixture:
Now, let’s make that delicious pumpkin layer! In a saucepan over medium heat, combine the pumpkin puree, brown sugar, 1/2 cup butter, and milk or cream. Stir this mixture continuously until the butter is fully melted and it starts to gently boil. Keep stirring as it cooks for about 5-7 minutes until it slightly thickens. Remove from heat and add in that lovely vanilla extract.
4. Layer it Up:
Once your pumpkin mixture is ready, pour it evenly over the baked crust. Smooth it out with a spatula for an even layer. Now, sprinkle the chopped chocolate over the warm pumpkin layer. Let it sit for a minute to soften, then spread the melted chocolate evenly across the top.
5. Add the Final Touches:
Sprinkle the toffee bits and, if you’re using them, the chopped pecans on top of the chocolate layer. Gently press them in so they stick!
6. Chill and Serve:
Let your bars cool completely at room temperature, and then transfer them to the fridge to chill for at least 2 hours, or until they’re all set. When they’re firm, cut them into squares and serve. Store any leftovers in an airtight container in the refrigerator.
Enjoy your delightful Pumpkin Toffee Bars, bursting with autumn flavors and sweet surprises! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a small pumpkin until tender, then scoop out the flesh and puree it until smooth. Just make sure it’s not too watery. Draining any excess liquid can help achieve the right consistency.
Can I Substitute the Pecans?
Yes, you can! If you don’t have pecans on hand or want to keep the bars nut-free, try using sunflower seeds or skipping them altogether. The bars will still be delicious!
How Do I Store Leftover Pumpkin Toffee Bars?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to a week. You can also freeze them for longer storage; just wrap them tightly in plastic wrap or foil before placing them in a freezer-safe container.
What Size Pan Can I Use If I Don’t Have a 9×9 Inch Pan?
If you don’t have a 9×9 inch pan, a similar size like an 8×8 inch or 9×13 inch pan will work. Just keep in mind that the baking time may vary slightly; watch for the crust to set and adjust cooking time as needed!