Snack: Pumpkin Magic Bars

Stand aside latte! Layers of delicious fall flavors stack up into a quick-prep bar that can’t be beat.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Pumpkin Magic Bars

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips
1 cup chopped pecans, walnuts or preferred nuts
1 cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits
1 cup unsweetened coconut flakes
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon pumpkin pie spice

Instructions

Heat oven to 350 ° F. Line 11x7-inch pan with cooking parchment paper leaving about 1 inch of paper overhanging all sides.
With fingers, press 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips in bottom of pan. Bake 10 minutes.
Remove partially baked crust from oven. Sprinkle 1 cup chopped pecans, walnuts or preferred nuts, 1 cup combined cinnamon-flavored baking chips, butterscotch chips and toffee bits, and 1 cup unsweetened coconut flakes over crust.
In small bowl, stir together 1 can (14 oz) sweetened condensed milk (not evaporated), 3/4 cup canned pumpkin (not pumpkin pie mix) and 1 teaspoon pumpkin pie spice. Pour evenly over nuts, chips and flakes on crust.
Bake 45 minutes or until mixture is set and coconut is lightly browned. Cool completely on cooling rack, about 45 minutes. For bars, cut into 4 rows by 4 rows or 5 rows by 4 rows.

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