Pumpkin Pecan Bars

Here's a ridiculously delish recipe you might want to make for the Holidays fast approaching! The first layer is a chessmen cookie crust. Next is a creamy pumpkin layer, then topped with a pecan topping. You're going to LOVE it. I promise. So easy too. Enjoy!

Pumpkin Pecan Bars

2 pkgs. Pepperidge Farms Chessmen Cookies

1 ½ sticks butter, melted

Preheat oven to 350 degrees.

In a food processor, pulse cookies until coarsely crumbled, add melted butter.

Press mixture into a 13x8 inch greased pan. Bake for 8-10 minutes

1 15oz. Can of pumpkin

4tbl.butter, softened

½ cup heavy cream

½ cup brown sugar

2 eggs

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

2tbl. Brandy

In a blender, combine all of the ingredients, until combined. Spread pumpkin mixture over the cookie crust. Bake for 20 minutes.

1 cup dark corn syrup

1 ½ cups pecan halves

¼ cup brown sugar

4tbl. butter, softened

In a bowl combine all of the ingredients, and top pecan mixture over the pumpkin layer. Bake for 25 more minutes. Let cool in refrigerator until able to cut in bars.

Serve with whipped cream.

Makes 12-14 Bars.