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Monday, November 2, 2009

Pumpkin Spice Magic Bar Mini's!

Happy November!!! Thanksgiving month is here! The pumpkin recipes will continue throughout the month :)

Mini-cheesecakes are so popular in the food blogging world (especially on Jenny's blog Picky Palate), and I've been wanting a mini-cheesecake pan for a long time. For my birthday, I decided to buy myself two pans.
I added them to my Amazon shopping cart but waited until the next day to purchase, and wouldn't you know it - the price went up $3 per pan! Shows me not to hesitate!

I'm so excited for all the possibilities! These pans are great for not just cheesecakes but any little dessert. Mini-sizes are so convenient for parties, the workplace, and even just to have at home. I made these Pumpkin Spice Magic Bar Mini's for Bob to take in to the hospital, and he said they were a big success! We think they taste better cold, so I suggest you store them in the fridge.


Pumpkin Spice Magic Bar Mini's

I doubled the recipe for 24 mini's, so please see the original source for the 12-portion recipe.

Ingredients:
1/2 cup melted butter
1 1/2 cups graham cracker crumbs
4 ounces cream cheese, softened
1 1/2 cups pumpkin puree
6 Tablespoons sugar
1/2 teaspoon cinnamon
1 cup chocolate chips
1 cup cashews, coarsely chopped (I omitted)
1 1/2 cups sweetened shredded coconut
1 cup sweetened condensed milk
Caramel ice cream topping to drizzle

Directions:
Preheat oven to 350F.
1. Place melted butter and graham cracker crumbs in a large bowl, then mix to combine. Press into the bottom of mini-cheesecake cups. Bake for 8 minutes then remove from oven.

2. In another large bowl, beat the pumpkin, cream cheese, sugar, and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer the chocolate chips evenly over the pumpkin layer, followed by the cashews (if using), coconut, and condensed milk.

3. Bake for 22-25 minutes or until the top is golden brown. Remove and let cool. **Before bars cool completely, use a plastic knife to run around the edges to loosen.

4. Once cooled, carefully remove the bars from the cups and arrange on a serving tray. Drizzle with warm caramel and serve. Alternatively, chill until ready to serve.

Source: Picky Palate

13 comments:

  1. First - I love that pan! You're right - the possibilites are endless - and those bars were a great place to start. I like the fact that you can leave out the nuts and it doesn't affect the integrity of the recipe. I am going to try these for sure!

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  2. I love this pan too! I just posted Picky-Palate's Mini Caramel Cheesecake recipe - it is delish too. Can't wait to try this recipe soon!!

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  3. I keep talking about these cute mini pans and so need to just order one :) Awesome pumpkin dessert - I'm sure they were gobbled up right away! Love that caramel on top too!

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  4. Magic Cookie bars are my favorite! I will be making these!

    I love your pan too!

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  5. Wonderful recipe and I have that pan! It's a sign- I MUST make these!

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  6. Love the pan, love the treats! Minis are the best!

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  7. These all look so good! Thank you!

    Cabbage Diet soup

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  8. Gosh, now I need another pan to add to my collection--these look amazing

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  9. They look absolutely divine. Great photos!

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  10. Those sound wonderful! I've got to get one of those pans:)

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  11. Holy crap, those look and sound amazing. I haven't had magic bars in years and those sound much better than the ones my mom used to make!

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  12. I love this pan Meghan! and the pumpkin magic bars are to die for!

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  13. I have one of these pans and really love its versatiliy. Removing the minis can be a boit of a challenge for the cheesecakes but overall its not a big deal. Your photos definitely do your minis jutice. The look so rich and decadent.

    Btw, I'm over from Kerstin's.
    ~ingrid

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