Preheat oven to 350. Grease an 8x8 pan, and
line with foil.
Mix butter and gingersnap crumbs until well
combined. Press into bottom of pan, and even
out with the back of a spoon.
In a medium bowl, mix together sweetened condensed
milk, pumpkin puree, cinnamon, and nutmeg. Pour
over the crust.
Sprinkle on the white and dark chocolate chips,
followed by butterscotch chips, walnuts, and
finally coconut.
Bake for 25-30 minutes. Let bars cool in pan
completely before cutting and transferring to the
fridge.
Originally Submitted
11/29/2016
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