Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough (24 Count)
1
cup chopped pecans, walnuts or preferred nuts
1
cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits
1
cup unsweetened coconut flakes
1
can (14 oz) sweetened condensed milk (not evaporated)
3/4
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice
Preparation
Heat oven to 350° F. Line 11x7-inch pan with cooking parchment paper leaving about 1 inch of paper overhanging all sides.
With fingers, press dough in bottom of pan. Bake 10 minutes.
Remove partially baked crust from oven. Sprinkle 1 cup chopped pecans, walnuts or preferred nuts, 1 cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits, and 1 cup unsweetened coconut flakes over crust.
In small bowl, stir together 1 can (14 oz) sweetened condensed milk (not evaporated), 3/4 cup canned pumpkin (not pumpkin pie mix) and 1 teaspoon pumpkin pie spice. Pour evenly over nuts, chips and flakes on crust.
Bake 45 minutes or until mixture is set and coconut is lightly browned. Cool completely on cooling rack, about 45 minutes. For bars, cut into 4 rows by 4 rows or 5 rows by 4 rows.
