Time for another PUMPKIN recipe!!
Warning: These are DELICIOUSLY dangerous.
I had a Browns vs. Bengals watch party with some friends from church. It was pot-luck style where you had to either BYOB or BYOF (food). I went with the BYOF option, of course. I love finding any excuse to bake . Anyways, I wanted to make something new so I did some research and I thought, why not combine a 7 layer bar recipe + pumpkin + oatmeal layer?
So these bad boys are MORE than 7 layers. Yup, told you they were dangerous. This recipe combines a gingersnap crust AND a oatmeal layer with pecans, coconut, white chocolate, toffee bits, and pumpkin-spiced sweetened condensed milk! I believe the more layers the better the dessert ;).
They were a hit at the event and everyone loved them! I took extras into work the next day and my co-workers thought the same. They smell wonderful, are chewy, sticky, rich and full of flavor. I cut the bars very small, because they are just that rich and sweet!
Pumpkin Magic Bars
- 36 gingersnaps
- 2 Tbsp brown sugar
- ½ cup (1 stick) butter , melted
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ¾ cups quick-cooking oats
- 1 ¼ cup brown sugar
- ¾ cup butter (1 ½ sticks), melted
- ½ cup finely chopped pecans
- ¾ cup white chocolate chips
- ½ cup toffee bits
- ½ cup shredded coconut
- 1 cup sweetened condensed milk
- ¼ cup + 1 Tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- Preheat the oven to 350 º F/178°C. Line a 13×9″ pan with aluminum foil and spray with cooking spray.
- Using a food processor grind up gingersnaps into a fine crumb. Pour crumbs into a separate bowl, mix with 2 Tbsp brown sugar, and 1 stick of butter. Using the back of a spoon or spatula, press into prepared pan.
- Mix together the flour, baking soda, oats, and brown sugar. Stir in the melted butter. Press mixture on top of the gingersnap crust.
- Sprinkle pecans, coconut, toffee bits, and white chocolate chips evenly on top.
- Whisk together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice in a small bowl. Pour over the top of the bars.
- Bake 30-40 minutes, or until the edges start to brown.
- Let cool, then cut and serve.