Forget the pumpkin or sweet potato pie and enjoy these delicious bars. Easy to make and serve. Delicious baked sweet potato filling, pecans, toffee bits and buttery crunchy crust. If you enjoy the recipe you can Thank me by subscribing, sharing and liking my YouTube channel Thank you!😊
1 cup old fashioned rolled oats
2 cups crushed graham crackers
1/4 cup all purpose flour
1/4 cup brown sugar, packed
11/4 cup of melted butter
1 cup sweet potato (canned or home cooked)
1 can sweetened condensed milk
2 teaspoons of pumpkin pie spice
1 tsp vanilla
1/2 cup pecans (chopped)
1/4 cup of chocolate toffee (store bought or homemade)
Im using Toffee Sensations dark chocolate sea salt toffee in the video
Reserved 1 cup crust
Preheat the oven to 350 degrees. Line a 9x13 baking pan with foil of parchment paper. Covering the bottom and sides.
Make the crust by combining oats, graham crackers, flour, brown sugar and salt in a medium bowl. Pour in the melted butter and mix into oat mixture until thoroughly combined. Remove 1 cup of the mixture and set aside for topping. Pat the crust mixture into the baking pan lined with foil. Making sure the corners are filled as well. Press lightly with the back of a spoon or cup. Set aside
To make the filling: mix the sweet potato puree, sweetened condensed milk, pumpkin spice and vanilla. Mix until well blended.
Pour sweet potato filling over crust spreading evenly.
In a small bowl mix the 1 cup of reserved crust, toffee bits and pecans. Sprinkle evenly over top of your filling mixture in the baking pan.
Bake for 30-35 minutes in the center of the oven or until the top is golden brown. Remove from the heat and let the bars cool completely before cutting. It will be easy to remove just lift the foil from the pan. Depending on the size you cut you can easily have 20 bars.
Store leftovers in the refrigerator if there are any left😊
If you would like taller bars bake same recipe in an 8x8 pan
You can use walnuts instead of pecans
Watch the video for quick illustration: