Pumpkin Magic Bars (Print version)
Chewy Pumpkin Magic Bars with a buttery crumb crust, pumpkin-spiced condensed milk, chocolate, coconut, and pecans.
# Ingredients:
For the crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
1/2 cup (113 g) unsalted butter, melted
03 -
2 tablespoons granulated sugar
04 -
1/4 teaspoon fine salt
For the pumpkin layer
05 -
1 can (14 oz or 397 g) sweetened condensed milk
06 -
1/2 cup (120 g) plain pumpkin puree
07 -
1 teaspoon pumpkin pie spice
08 -
1 teaspoon vanilla extract
For the toppings
09 -
1 cup (170 g) semi-sweet chocolate chips
10 -
3/4 cup (128 g) butterscotch chips
11 -
1 cup (85 g) sweetened shredded coconut
12 -
1 cup (110 g) chopped pecans
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
02 -
Stir the graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the bottom of the prepared pan in an even layer.
03 -
In a medium bowl, whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
04 -
Sprinkle the chocolate chips, butterscotch chips, coconut, and pecans evenly over the crust. Drizzle the pumpkin condensed milk mixture slowly over the top.
05 -
Bake for 30-34 minutes, until the edges are golden brown, the coconut is toasted, and the center no longer looks wet.
06 -
Cool completely in the pan, then refrigerate for at least 2 hours. Lift out with the parchment and cut into 24 bars.
# Good to know:
01 -
Use plain pumpkin puree, not pumpkin pie filling.
02 -
Bars slice best after chilling for at least 2 hours.
03 -
Store covered in the refrigerator for up to 5 days.