Can you tell I’m having some fun with pumpkin lately? What can I say, I’m really into seasonal ingredients!
Most of you will be familiar with the original version of these bars, which go by many names including “magic bars”, “seven layer bars”, and “hello dolly bars”. Whatever you want to call them, they are super easy and super delicious. Add pumpkin to the equation and you get something out of this world.
These are gooey, sweet, flavorful, and not healthy AT ALL. We all need to splurge every now and again. Better make the most of it!
Pumpkin Magic Bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: dessert chocolate coconut pumpkin bars
Ingredients (16 bars)
- 1 1/2 c. graham cracker crumbs
- 1/2 c. butter, melted
- 1 t. cinnamon
- 1 can sweetened condensed milk
- 1/2 c. pumpkin puree
- 1/2 c. sweetened shredded coconut
- 1 c. semisweet chocolate chips
- 1 c. butterscotch chips
- 1/2 c. chopped nuts
Preheat oven to 350 degrees.
Stir together the graham cracker crumbs and butter. Empty the mixture into a foil lined and lightly greased pan and pat down evenly across the bottom of the pan.
Sprinkle the cinnamon over the crust.
In a small bowl, stir together the pumpkin and condensed milk until they are completely combined, then pour the mixture over the crust in the pan.
Sprinkle the chocolate chips and butterscotch chips over the filling, then the coconut, then the chopped nuts.
Bake in the preheated oven for 30-40 minutes, or until the edges are brown and the filling is set.
Remove from the oven and let cool in the pan for 15 minutes before lifting the bars out of the pan and transferring them to a cooling rack.
Let the bars cool for at least 2 hours before cutting. You can put the bars in the refrigerator to make them firm up more quickly. Slice and enjoy!
So I’m sure you can imagine what we’re having for dessert tonight (with a side of presidential debate, of course).
Thanks for reading! I have to go enjoy the last few moments of my freedom before fall break officially ends.