These pumpkin-oatmeal dessert bars were perfectly scrumptious before we added the marshmallows on top. We just couldn't resist making them scrumptious-er!
What You Need
Original recipe yields 9 servings
8 tablespoons (1 stick) unsalted butter at room temperature
1 cup brown sugar
1-1/3 cup all-purpose flour
1 teaspoon of CALUMET Baking Powder
1 cup oats (traditional)
2 egg s
1 cup pumpkin pie filling
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows
Add To Shopping List
Let's Make It
Preheat oven to 350°F.
Grease a square pan 8" x 8".
In a bowl, using a fork, work the butter with the sugar until it is creamy. Add flour, baking powder and oats. Mix to incorporate all, it should look crumbly. Remove 1 cup of the crumbs and set aside.
Add eggs, one at a time, and stir until incorporated. Put the dough in the greased pan, spread evenly.
Place the pumpkin pie filling on top of the dough.
Sprinkle remaining crumbs.
Bake for 35 minutes until golden.
Top with the miniature marshmallows and broil until brown, about 3-4 minutes. Keep an eye on them, they can burn in seconds.
Cool in the pan, cut and serve. Use a knife heated in boiling water to easily cut the squares.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.