I've wanted to make these for the longest time. The recipe pictures made them look so good! And really easy too.
The were actually pretty easy, but I just made a few changes to the recipe. The crust is the hardest part, it kept sticking to my fingers! But I just floured a spatula and pressed the crust into the pan no problem. These would be great to make for Thanksgiving because you can make them in advance. And the recipe can easily be modified and changed.
Chocolate Chip Pumpkin Bars
recipe adapted from Splenda
1 1/2 cups flour
1/4 cup Splenda brown sugar blend
1/2 Splenda sugar blend
1 cup old-fashioned oats
3/4 cup light margarine
8 oz fat free cream cheese
1/2 teaspoon vanilla
1 CUP canned pumpkin
1/2 tablespoon pumpkin pie spice
1/2 cup Splenda sugar blend
1 cup chocolate chips or mini chocolate chips
Preheat oven to 350 degrees F. Line a 13x9 pan with foil and spray with non-stick cooking spray. Set aside.
Combine flour, Splenda brown sugar blend, the Splenda sugar blend, and oats. Cut in the margarine with a fork until mixture is crumbly.
Press the crust mixture into the bottom of prepared pan.
Bake for 15-20 minutes. Allow to cool.
Beat cream cheese and pumpkin together. Add eggs, one at a time and beat until combined. Add the vanilla, pumpkin pie spice, and the 1/2 cup Splenda sugar blend and beat until blended.
Pour the cream cheese mixture over the pre-baked crust and sprinkle with chocolate chips.
Bake for 25 minutes, or until set. Lift from pan to cool. Cut into 24 bars.