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Pumpkin Spice Magic Bar Mini’s 1/4 Cup melted butter 3/4 Cup graham

Pumpkin Spice Magic Bar Mini’s 1/4 Cup melted butter 3/4 Cup graham cracker crumbs 2 oz softened cream cheese 3/4 Cup pumpkin puree, Libby’s 3 Tablespoons sugar 1/4 teaspoon cinnamon 1/2 Cup chocolate chips 1/2 Cup coarsely chopped cashews 3/4 Cup sweetened shredded coconut 1/2 Cup sweetened condensed milk Caramel ice cream topping to drizzle (or make your own if you’d rather) 1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven. 2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen. 3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve. 12 mini magic bars ____________________________Stephanie Maus

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