Easy Magic Pumpkin Bars (7 Layer Bars)
The classic magic bar with a fall makeover: buttery crust, spiced pumpkin condensed milk, coconut, pecans, and chocolate. Easy to assemble. Chill before you slice.
Ingredients
- 2 cups ginger snap cookie crumbs
- ½ cup butter, salted
- 14 oz can sweetened condensed milk
- 3/4 cup canned pumpkin puree (use up to 1 cup)
- 2 tsp pumpkin pie spice
- 1½ cups sweetened shredded coconut, divided
- 1 cup chopped walnuts or pecans
- 1 cup butterscotch chips
Instructions
- Prep the pan. Heat the oven to 350°F. Line a 9×13-inch pan with foil or parchment, leaving overhang on the long sides. Lightly grease the lining.
- Make the crust. Stir the crumbs and melted butter until evenly moistened. Press firmly into an even layer on the bottom of the pan (use the bottom of a measuring cup).
- Pumpkin mixture. Whisk condensed milk, pumpkin, pumpkin pie spice, and a pinch of salt until smooth.
- Layer. Pour the pumpkin mixture over the crust and spread to the edges. Sprinkle 1 cup coconut evenly over the top. Add nuts and chocolate chips. Finish with the remaining ½ cup coconut. Do not stir.
- Bake. 32–35 minutes, until the edges are set and the coconut is lightly toasted. The center will still look a little soft; it firms as it cools.
- Cool and chill. Cool completely in the pan, then refrigerate at least 4 hours (overnight is best) before lifting out with the parchment and cutting into 24 bars. Wipe the knife between cuts.
Nutrition
Calories: 217kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 147mgPotassium: 153mgFiber: 1gSugar: 19gVitamin A: 1363IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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