Pumpkin Dream Bars

• servings: 12 servings
• total time: 2 hours

Ingredients

Cooking spray, for pan

2 1/2 c. Gluten Free Honey Nut Cheerios cereal

3 tbsp. granulated sugar

1/3 c. butter, melted

Pinch kosher salt

2 eggs

1/2 c. packed brown sugar

1 (15-oz.) can pumpkin

1 (12-oz.) can evaporated milk

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

Powdered sugar, for dusting

Directions

Make crust: Preheat oven to 350° and grease a 9”-x-9” square baking pan.

Add cereal to a large resealable plastic bag and use a rolling pin to crush the cereal into fine crumbs. (Alternatively, pulse the cereal into fine crumbs with a food processor.)

In a large bowl, combine Cheerios crumbs, melted butter, sugar, and salt and stir until combined. Press crumb mixture into the bottom of the greased baking pan.

Bake until beginning to turn golden, about 7 to 8 minutes. Let cool while you make filling.

Turn the oven temperature up to 425°.

Make filling. In a large bowl using a hand mixer, beat all filling ingredients together until smooth. (The mixture will be quite loose!)

Pour filling over baked crust and bake at 425° for 15 minutes, then reduce oven temperature to 350°.

Bake at 350° for about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.

Sift powdered sugar over sliced squares before serving.