Pumpkin Magic Bars 

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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!

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Pumpkin Magic Bars

  • Servings: 32
  • Difficulty: medium
  • Print

Ingredients:

  • 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

Directions

  1. Preheat the oven to 350 º F/178°C. Line a 13×9″ pan with aluminum foil and spray with cooking spray.
  2. 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.
  3. Mix together the flour, baking soda, oats,  and brown sugar. Stir in the melted butter. Press mixture on  top of the gingersnap crust.
  4. Sprinkle pecans, coconut, toffee bits, and white chocolate chips evenly on top.
  5. Whisk together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice in a small bowl. Pour over the top of the bars.
  6. Bake 30-40 minutes, or until the edges start to brown.
  7. Let cool, then cut and serve.

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Enjoy!

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