Loaded Pecan Pie Bars

Loaded with pecans, pumpkin seeds and a bit of pumpkin puree--if these aren't fall in a bar idk what is.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

-Set your oven to 350* and line a 8x12 in baking pan with parchment paper. -Cream the butter and sugar in a stand mixer until light and fluffy, then add the yolk and mix on high for 30 seconds. -Scrape down the bowl and add the flour, salt and cinnamon and mix until it comes together and forms a crumbly, sandy textured dough. -Dump the dough into the baking dish and evenly press it with your hands to create one even layer. -pop into the oven and bake at 350* for 12 minutes, or until it is light brown and just barely set, then remove from oven.

Step 2

-Mix all of the seeds and nuts in a large bowl. If they are toasted already, set aside. If not, toast in the oven while the crust bakes for 8-10 minutes, stirring occasionally. -In a large bowl, whisk together all the ingredients until very well combined, then add in the nuts and fold in to evenly distribute. -Pour the mixture over the crust (it's okay if the crust is hot), then pop back into the oven for 25-35 minutes or until the edges are nicely browned and the middle is just barely set. -Cool completely before trying to remove from the pan, then cut into desired 12-15 even portions.