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CHOCOLATE CHIP PUMPKIN PIE BARS

These Chocolate Chip Pumpkin Pie Bars are so good!  If you like pumpkin and chocolate, you will love this recipe.  These bars are great for a snack with a glass of milk, good with coffee and wonderful with a big tall glass of sweet tea. They are very rich so you only need one to fill your sweet craving. I love having them in the refrigerator for a sweet treat.

Chocolate Chip Pumpkin Pie Bars - TSLC

Crust:

12 whole graham crackers, crushed (I put them in a sandwich bag and use a rolling pin to crush them and I used honey graham crackers. My crackers came nine to a package and each cracker has 4 sections)

1 cup quick cooking oats or rolled oats, uncooked

4 tablespoons brown sugar

1 cup butter or 16 tablespoons or 2 sticks, melted

1 cup pecans or walnuts, crushed (Optional)

2 cups miniature marshmallows

1 cup chocolate chips

Crush the graham crackers and put in large bowl along with oats, brown sugar and melted butter.  Mix well. If using nuts stir them into the mixture.  Spray a 9 x 13 baking dish with cooking spray and press the graham cracker mixture out to cover the bottom of the dish.  Bake in preheated 350 degree oven for 15 minutes.  Remove and let cool. Spread miniature marshmallows and chocolate chips out over cooled crust.

Pie Filling:

1 (15 ounce) 100% pumpkin (not the pumpkin pie mix)

1 (12 ounce) can evaporated milk

1/2 teaspoon ginger

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

2 eggs

Stir all the above ingredients together with a spoon until well mixed.  Pour over cooled crust, marshmallows and chocolate chips, spread to cover with a knife. Bake in preheated 350 degree oven for 20 minutes.  Remove and add topping.

Topping:

1 cup chopped nuts (walnuts or pecans)

1 tablespoon brown sugar

Mix together and sprinkle over pumpkin bars after they have cooked 20 minutes.  Return to 350 degree oven and bake another 25 minutes to let the pumpkin pie filling set. Remove and let cool about 25 minutes before serving. These keep well in the refrigerator for several days and makes about 36 bars depending on the size you cut them.   Enjoy!

Note:  The marshmallows will rise to the top during baking and will brown.  You could probably use the pumpkin pie mix in the can,  too, but I have not tried this with the mix. I see no reason why you couldn’t.

Chocolate Chip Pumpkin Pie Bars TSLC

If you like this recipe, you might also like my recipe for Pumpkin Nut Cake.

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CRESCENT CHERRY CHEESECAKE BARS

Crescent Cherry Cheesecake Bars TSLC

This recipe for Crescent Cherry Cheesecake Bars is one you will make over and over again.  I love this recipe and you can change it in all kinds of ways.  Serve it for breakfast with coffee or as a dessert with any meal.  I honestly think I could eat this in some form or another every day and never tire of it. This is sort of like a cherry crisp but the crescent rolls give it a pie crust flavor. You are going to love this recipe!

1 (12 ounce) can Big and Buttery Crescent Rolls

2 (8 ounce) packages cream cheese, softened (I soften my cream cheese in the microwave for about 40 seconds)

1/4 cup white granulated sugar

1 teaspoon almond extract (can use regular vanilla extract)

1 egg yolk

1 (21 ounce) can cherry pie filling

1 1/2 cups quick cooking oats

1/4 cup brown sugar

1 stick butter or 8 tablespoons or 1/2 cup

1/2 cup walnut or pecan pieces

Glaze

1 to 1 1/2 cups powdered sugar

3 to 4 tablespoons milk

1 teaspoon vanilla extract

Spray a 9 x 13 cake pan with cooking spray.  Put the crescent rolls in the bottom of the pan pressing seams together. Using a mixer blend cream cheese, white sugar, almond extract and egg yolk.  Spread over the crescent rolls.  Spread the cherry pie filling on top of the cream cheese mixture.  Combine the oats and brown sugar and sprinkle on top of the pie filling. Add the nuts.   Cut the butter into small pieces on top of the oats and nuts. Bake in preheated 325 degree oven for 35 to 40 minutes.  Remove from oven and let cool.  Make the glaze by combining powdered sugar, milk and vanilla extract and mixing with a spoon.  You can add more milk if not thin enough or more sugar if too thin.  Drizzle over your cheesecake bars. See photos below.   Note:  You don’t have to add the glaze to this but I think it makes it better.  Makes about 12 servings. Keeps well in the refrigerator. Can be reheated or eat it cold. Enjoy!

Note:  You could make this with any kind of pie filling such as apple and add cinnamon to the oats and brown sugar.

Crescent Cherry Cheesecake Bars - TSLC

Crescent Cherry Cheesecake Bars TSLC

Crescent Cherry Cheesecake Bars - TSLC (2)

Crescent Cherry Cheesecake Bars - TSLC (3)

Crescent Cherry Cheesecake Bars TSLC (2) - Copy

Crescent Cherry Cheesecake Bars - TSLC

 

If you like this recipe, you might also like my recipe for Cherry Cream Cheese Cobbler. 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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APPLE PIE MUFFINS

Apple Pie Muffins -TSLC

These Apple Pie Muffins are just the thing to serve family and friends for breakfast with coffee or with milk as a snack anytime.  They are delicious and make a wonderful breakfast on the go.  Children and adults love these because they taste like apple pie but in a muffin!

1 (21 ounce) can apple pie filling (I use Duncan Hines Original Country Apple Pie Filling)

2 cups all-purpose flour

1/2 cup white granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 1/2 cups buttermilk

3 tablespoons butter, melted

2 eggs

1 cup nut pieces, Optional

In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon.  Add the vanilla extract, buttermilk, melted butter and eggs.  Mix well with a spoon.  Spray a 12 cup muffin tin, add about 1/4 cup batter to each cup.  Drop about 1 tablespoon of the apple pie filling into the batter.  Sprinkle nuts on top.  Bake in a preheated 375 degree oven 25 to 30 minutes until brown on top.  Makes 18 muffins. Enjoy!

Note:  You can make these with about any kind of pie filling.  They keep well and easily reheat in the microwave. I refrigerate any leftover.  We love the filling “oozing” out of the muffins. You could add raisins along with the nuts and you could sprinkle a little brown sugar and cinnamon on top before baking.

Apple Pie Muffins TSLC

If you like this recipe, you might also like my recipe for Zucchini Pineapple Muffins.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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SPICY APPLE UPSIDE DOWN CUPCAKES

 

Spicy Apple Upside Down Cupcakes TSLCThis recipe was kind of an experiment for me and it turned out really good.  These cupcakes are wonderful with coffee and your friends and family will love them. They could be served with ice cream on top for a great dessert, too.

Cupcakes

1 Duncan Hines Signature Spice Cake Mix (16.5 ounce)

3 eggs

1 cup milk

1 cup oil

1 apple, grated or shredded or 1 cup

1 cup raisins, Optional

Topping

1 stick butter or margarine, or 1/2 cup or 8 tablespoons, melted

1 cup brown sugar

1/2 teaspoon ground cinnamon

2 small apples

Nuts (I used pecans)

Melt your butter and brown sugar and cinnamon for the topping either on top of the stove or in the microwave.  I did mine in the microwave for about 1 minute.  Set aside. Mis together the cake mix, eggs, milk and oil with a mixer.  Fold in grated apple and raisins.  Spray your cupcake pan with cooking spray. (I used a large six cup pan. You can try this in the 12 cup if you want) Put 1 tablespoon of the brown sugar and butter mixture in the bottom of each cup.  Add about a tablespoon of chopped nuts and a couple slices of peeled apple.  Fill the cup about half full with the cupcake mixture. Bake in preheated 350 degree oven for 30-35 minutes checking for doneness as ovens vary. (If using 12 cup pan your time will be approximately 20-25 minutes) Remove from oven and let cool about 10 minutes. Remove by running a knife around the sides and lifting out of the pan. If some of the topping stays in the pan just put on top of the cupcakes. Makes 15 large cupcakes or should make about 25 small ones. Enjoy!

Note:  I tried putting the nuts in the pan first and then the apple slices.  Then, I tried putting the apple slices in first and then the nuts. You can look at my photo and you will see 3 of each. I thought they looked much better if you put the nuts in first.  It was fun experimenting with these.  I made some with raisins and some without.

Don’t forget to check out these recipes:

Raisin Cupcakes with Caramel Frosting
Pineapple Upside Down Cupcakes
Red Velvet Cupcakes

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

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