Pumpkin & Chocolate Bars

crust
1 1/2 c oats
1 c all-purpose (or whole-wheat pastry flour) or gluten free
1 c brown sugar or succanat
1/2 t salt
1 stick (1/2 c) melted earth balance butter

filling
1 c pumpkin puree (I made my own, but canned works)
1 1/2 c dark chocolate chips
1/2 c walnuts, finely chopped
1/2 c dried cranberries

Preheat oven to 350F. In a large bowl, mix together oats, flour, brown sugar and salt. Add butter, and stir well. Transfer 1/2 the crust mixture to (or greased) Bake & Roast pan 9”x13”. Spread into a thin layer, covering bottom, and press well with your fingers, into the bottom and edges of the pan. Transfer to oven and bake for 15 minutes, until crust turns a golden brown.

Remove from oven and spread pumpkin puree in a thin layer on top. Sprinkle evenly with white chocolate chips, walnuts and cranberries. Spoon the rest of the crust mixture on top, and press well with your fingers. Some of the filling layer will peak through, which is fine as long as it is all well-pressed.

Bake for 30 minutes, until golden brown. Immediately cut into square, but allow to fully cool before removing from pan, to prevent crumbling.