Pumpkin is the flavor of the season right now, and we’re totally embracing it! First we shared some Chewy Pumpkin Chocolate Chip Cookies, and today I’ve got another great recipe for Pumpkin Magic Bars.
If you’ve ever had traditional Magic Bars, then you know what they’re all about, but if you haven’t then you’re in for a treat! Magic Bars are one of the easiest things you can make, they’re customizable to your specific tastes, and they are sinfully delicious.
Magic Bars start with a cookie crust, traditionally graham cracker crumbs and butter mixed together, and pressed into a pan. The crust is then layered with a myriad of toppings, starting with condensed milk, then assorted chips (chocolate, white chocolate, etc.), chopped nuts, and coconut.
In this recipe, pumpkin is mixed with the condensed milk and some spices are added, giving it a definitive fall flavor. I chose to do a mix of chips – white chocolate, dark chocolate and butterscotch, just to have plenty of fun, contrasting flavor.
Pumpkin Magic Bars
adapted from Culinary Concoctions
2 cups graham cracker crumbs
8 tablespoons unsalted butter, melted
1 14oz can sweetened condensed milk
¾ cup pumpkin puree
1 teaspoons cinnamon
¼ teaspoons fresh ground nutmeg
1cup sweetened shredded coconut
1 cup walnuts, coarsely chopped
2/3 cup white chocolate chips
2/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
1 cup sweetened shredded coconut
Preheat oven to 350F. Spray a 8-x-8-inch pan with baking spray, then line with foil or parchment paper to make removal easier.
In a medium bowl, combine graham cracker crumbs and butter, then stir until well blended. Press crumb mixture into bottom of pan evenly.
In a separate medium bowl, combine sweetened condensed milk, pumpkin puree, cinnamon and nutmeg and stir until well combined. Pour mixture over graham cracker crust. The mixture should spread itself out evenly.
Sprinkle white chocolate chips, semisweet chocolate chips, butterscotch chips and walnuts evenly over the pumpkin filling (some of the chips will sink, don’t worry about it!), then finish by sprinkling the top evenly with coconut.
Bake for about 28-35 minutes, until coconut is golden brown and the edges are bubbling. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.