I will be in Puerto Vallarta, Mexico, for a week starting on Saturday.
Beaches, sunshine, margaritas, fresh prawns and lots of time with my parents and my 3 sisters.
No really, they are twisting my arm, ha ha.
I saw this at Joy the Baker on Thanksgiving and thought it would be nice while in the hotel the night before we fly. So I leave you with this luscious little lovely...
Pumpkin Pie Bars
adapted from Kraft
1-1/3 cups flour
1 pkg. (8 oz.) cream cheese, softened
HEAT oven to 350°F.
Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.
Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan.
Bake 15 min.
Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended.
Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).
BAKE 25 min.; cool 10 min.
Use foil to transfer dessert from pan to wire rack; cool completely.