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Coconut Pumpkin Bars

  • 36servings
  • 50minutes

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Source: www2.kelloggs.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, H, C
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 teaspoon baking powder

  3. 1/4 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 2 teaspoons pumpkin pie spice

  6. 15 biscuits Kellogg's Frosted Mini-Wheats Big Bite cereal (crushed to 1 1/3 cups)

  7. 1/4 cup fat-free milk

  8. 1 cup pumpkin

  9. 1 teaspoon vanilla

  10. 1/2 cup butter or margarine, softened

  11. 1/2 cup firmly packed brown sugar

  12. Topping

  13. 1 egg

  14. 1/4 cup firmly packed brown sugar

  15. 1 cup flaked coconut

  16. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Stir together flour, baking powder, baking soda, salt and spice. Set aside.

  2. In medium-size mixing bowl, stir together KELLOGG'S FROSTED MINI-WHEATS Big Bite cereal, milk, pumpkin and vanilla. Let stand 15 minutes.

  3. Meanwhile, in large mixing bowl, beat butter and the 1/2 cup brown sugar until light and fluffy. Add 1 egg. Beat well. Stir in pumpkin mixture until well combined. Add flour mixture, mixing until well combine. Spread batter evenly in 13 x 9 x 2-inch baking pan coated with cooking spray.

  4. For topping, beat the remaining egg until thick and lemon colored.

  5. Gradually add 1/4 cup brown sugar, beating until thick. Stir in coconut and walnuts. Spread evenly over batter in pan.

  6. Bake at 350 F about 30 minutes or until browned. Let cool and cut into bars.

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