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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Serve with a hot chocolate with a dollop of whipped cream. I found this recipe at Tops courtesy of University Of Ilinois Extension. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup cooked pumpkin puree (fresh or canned) |
1/2 cup butter or 1/2 cup margarine, melted |
2 egg whites, slightly beaten |
2 cups oats |
1 cup brown sugar, packed |
1/2 cup shredded coconut, toasted |
1/2 cup wheat germ |
1 cup chopped salted peanuts nuts, pecans or 1 cup almonds |
Directions:
1. Preheat oven to 350. In a large bowl, beat egg whites slightly; add pumpkin and melted butter and beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold into pumpkin mixture to form stiff dough.
3. Press dough into a lightly greased 15 1/2 x 10 1/2 -inch jelly roll pan. Bake 40-45 minutes or until golden brown. While still warm, cut into 2 x 3 bars. Serve warm or cool completely.
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