Pumpkin Chocolate Chip Gooey Bars

The gooier a dessert is the happier I am. So I was in a state of pure bliss after sinking my teeth into these incredibly gooey, soft, and chewy bars.

They’re incredibly easy to make, packed with the perfect amount of pumpkin flavor, and lots of semi-sweet chocolate to balance the sweetly spiced glaze.

The gooey component comes via a half can of sweetened condensed milk that’s sandwiched in the middle of the bars.

I hate throwing away ingredients and these easy seven-minute microwave caramels make use of the rest of the can of sweetened condensed milk.

Make the bars by mixing up a box of Krusteaz Pumpkin Spice Cookie Mix with an egg and butter. I already have many pumpkin cookie recipes and wanted to get creative with this cookie mix and it proved to be very versatile and super tasty.

Turn about two-thirds of the dough out into the pan. Add a half can of sweetened condensed milk, chocolate chips, and top with the remaining dough. The dough is a little sticky but smooth it with a spatula the best you can. There won’t be complete dough coverage but that’s okay because it ‘grows’ together during baking.

Top with the easy, whisk-together spiced vanilla glaze and you’ve got yourself a rich and decadent treat that tastes like you slaved over it.

Pumpkin Chocolate Chip Gooey Bars

The gooier a dessert is the happier I am. So I was in a state of pure bliss after sinking my teeth into these incredibly gooey, soft, and chewy bars. They’re incredibly easy to make, packed with the perfect amount of pumpkin flavor, and lots of semi-sweet chocolate to balance the sweet glaze. The gooey component comes via a half can of sweetened condensed milk that’s sandwiched in the middle of the bars. Top with the easy, whisk-together spiced vanilla glaze and you’ve got yourself a rich and decadent treat that tastes like you slaved over it.

Did you make this recipe?

Ingredients:

  • one package Krusteaz Pumpkin Spice Cookie Mix
  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • half of one 14-ounce can sweetened condensed milk
  • 3/4 cup semi-sweet chocolate chips
  • 3 to 4 tablespoons water, for mixing with packet of glaze

Directions:

  1. Heat oven to 350F, line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a bowl, combine the packet of pumpkin spice cookie mix (reserve glaze packet), butter and egg.
  3. Place 2/3 of the dough out into prepared pan, smoothing lightly with a spatula as necessary; reserve remainder. Evenly drizzle half the can of sweetened condensed milk leaving a bare 1/4-inch margin around the edges. Evenly sprinkle the chocolate chips. Place remaining dough on top of chocolate chip layer (There won’t be complete coverage but that’s okay because it ‘grows’ together during baking.)
  4. For the rest of the directions, click over to Krusteaz
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