*1 cup (6 oz.) butterscotch-flavored chips (*I used 1/2 cup)
1 cup (6 oz. pkg.) semi-sweet chocolate chips
*1 1/3 cups flaked coconut (*I used 3/4 cup)
1 cup chopped nuts (I used pecans )
1 cup Pumpkin Spice M&M’s or candy of choice
Preheat oven to 350 degrees F.
Line a *9 × 13 inch pan with foil, extending the sides of the foil over the edge of the pan. (*My pan was 8 x 12)
Spray foil with cooking spray.
Mix pumpkin puree, pumpkin pie spice
and sweetened condensed milk,
stirring well to combine.
Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk/pumpkin mixture evenly over crumb mixture. Layer evenly with remaining ingredients, ending with M&M’s on top. Press down layers with back of spoon.
Bake for about 35-45 minutes. I found the addition of pumpkin puree took the bars a little longer to cook than standard layer bars, but watch and check them at 30 minutes. Let cool in pan completely and then transfer pan to the refrigerator to chill for easier cutting. Lift foil by handles to remove from pan and cut into bars.
I reduced the amount of coconut and butterscotch chips in the original Eagle Brand recipe since I was adding M&M’s, but you can adjust this recipe to your sweet tooth. If you can’t find the Pumpkin Spice M&M’s, available for a limited time, substitute candy of your choice!