This 3-in-1 pie bar that includes cinnamon apples, crunch and richness from pecans and notes of pumpkin all in one bite is bound to be a staple at your dessert table this holiday season. All of this deliciousness sits on top of a fool-proof cinnamon shortbread.
INGREDIENTS FOR THE CRUST
- 2 1/2 cups all purpose flour
- 2 sticks Kerrygold butter, softened
- 1/2 cup dark brown sugar (light brown sugar would work if that is all you have on hand)
- 2 TBSP Vanilla extract
- 2 tsp ground cinnamon
- 1 tsp Kosher salt
APPLE LAYER:
- 1 Large Honey crisp apple, diced (about 1 1/4 cups)
- 2 TBSP Kerrygold butter
- 2 tsp cinnamon
PECAN LAYER:
- 1 cup pecans (I measured before I put them in the food processor), finely chopped
- 1 cup pecans, whole
PUMPKIN LAYER:
- 3/4 cup sweetened condensed milk (one 14oz can will be more than enough)
- 1/2 cup canned pumpkin pie mix (NOTE: You want to be sure to get the pie MIX, not just the puree. The pumpkin pie mix is already sweetened with sugar and contains all the spices you want).
- 3/4 cup Hershey’s mini cinnamon baking chips
TOPPING:
- 1/4 cup Hershey’s mini cinnamon baking chips
- 1 tsp coconut oil
- Maldon flaked sea salt, optional…but highly encouraged.
INSTRUCTIONS PREP THE CRUST
- Preheat the oven to 375°F
- In a food processor (or in a medium sized bowl if you do not have a food processor), combine all crust ingredients and pulse until a dough forms.
- Using the palm of your hands or the bottom of a large glass, press the dough into a parchment lined 9×13 dish.
- Take a fork and “dock” the crust, aka poke holes throughout the dough to ensure that it bakes evenly and does not puff up. Parbake in the preheated oven for 10 minutes.
- In a small bowl, microwave the 2 TBSP of butter until melted, about 30 seconds.
- Peel, core and dice the apple. Combine with cinnamon in the small bowl and mix until the butter is evenly distributed.
- In the food processor (or with a knife), take 1 cup of the pecans and pulse until finely chopped. Set aside.
- Whisk together the pumpkin pie mix and sweetened condensed milk. Set aside.
PUT TOGETHER
- Once the crust is parbaked, top with the apples. Then, layer the crushed pecans down and top with the whole pecans.
- Sprinkle the cinnamon chips on top of the pecans, then finish off by evenly pouring the pumpkin pie mixture over top.
- Take a knife and carefully swirl around the pumpkin pie mixture to ensure that it seeps down throughout all the toppings. This is the “glue” to the bar.
- Bake at 375 for 27-30 minutes. They will still be gooey at this point!
- Let the bars set in the refrigerator for at least 2 hours, but preferably overnight.
- Cut the bars into 24 squares. Cutting them before the drizzle ensures that the drizzle does not get messed up. Refer to the notes below on cutting.
- In a microwave safe bowl, combine 1/4 cup cinnamon chips and 1 tsp coconut oil. Microwave until fully melted in 20 second increments, mixing after each increment.
- Pour the mixture into the corner of a plastic baggie and snip the end off. Drizzle the cinnamon “sauce” over the bars and finish it off by sprinkling the sea salt.
NOTES
- To ensure that the cuts are nice and clean, hold your knife under hot running water before making each cut. This will essentially melt the butter and cut through the bars a lot easier.
