Description
These Pumpkin Magic Bars are a fall twist on the classic 7-layer bars! They feature a buttery graham cracker crust, a spiced pumpkin layer, and gooey caramelized layers of chocolate chips, pecans, coconut, and sweetened condensed milk. Perfect for autumn gatherings or a cozy dessert!
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs (about 10-12 crackers)
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1/2 cup unsalted butter, melted
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2 tablespoons brown sugar
For the Pumpkin Layer:
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1/2 cup canned pumpkin puree (not pumpkin pie filling)
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1/4 cup brown sugar
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1 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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1 teaspoon vanilla extract
For the Toppings:
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1 cup semi-sweet chocolate chips
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1/2 cup white chocolate chips (or butterscotch chips)
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1/2 cup shredded sweetened coconut
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1/2 cup chopped pecans or walnuts
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1 can (14 oz) sweetened condensed milk
Instructions
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Preheat Oven – Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
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Make the Crust – In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined. Press the mixture firmly into the bottom of the prepared pan.
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Prepare Pumpkin Layer – In a separate bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. Spread evenly over the graham cracker crust.
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Add Toppings – Sprinkle the chocolate chips, white chocolate chips, coconut, and chopped nuts evenly over the pumpkin layer.
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Drizzle & Bake – Pour the sweetened condensed milk evenly over the top. Bake for 30-35 minutes, or until golden brown and bubbly.
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Cool & Serve – Let bars cool completely before slicing. For cleaner cuts, refrigerate for at least 1 hour before serving.
Notes
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Crust Alternative: Swap graham crackers for crushed gingersnap cookies for extra spice!
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Nut-Free Option: Skip the pecans or replace them with more chocolate or coconut.
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Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.