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If you haven’t tried Can’t Leave ‘Em Alone Bars, you must! But since it’s fall, you might as well make the pumpkin version first. I dare you to try to keep your hands off ‘em! Deeeee-licious!
Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 pan.
Mix together the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
Mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, melted butter, and nuts, then spoon over pumpkin filling.
Bake at 350F for 40-50 minutes (it will be a bit soft still).
Serve with whipped topping, warm. OR even better, serve it the next day, cold! But to get the full effect, you should try 1 at every temperature; hot, room temperature and cold and you decide for yourself.
These bar cookies are fun, festive, and super quick and easy to whip up. Spread them around the office and watch the atmosphere instantly brighten. And really, you don’t have to wait for a birthday.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!