Pumpkin Magic Layer Bars
Fall magic bars built on a buttery graham crust with chocolate, pecans, and coconut, all bound by a pumpkin-spiked sweetened condensed milk. No mixer, one pan.
Servings 16 bars
Ingredients
For the Crust
- 2 cups graham cracker crumbs about 16 whole crackers
- ½ cup unsalted butter melted
- 1 teaspoon pumpkin pie spice
For the Layers
- 1 cup semi-sweet chocolate chips
- 1 cup pecans chopped
- 1 cup sweetened shredded coconut
For the Pumpkin Binder
- 1 can sweetened condensed milk 14 oz, full-fat
- ⅔ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
Instructions
Make the Crust
- Heat the oven to 350F and line a 9x13 pan with parchment, leaving overhang on the sides.
- Stir the graham crumbs, melted butter, and pumpkin pie spice together, then press firmly into the pan. Pre-bake for 8 minutes.
Add the Layers
- Scatter the chocolate chips evenly over the warm crust, then follow with the pecans and the coconut.
Mix and Pour the Binder
- Whisk the condensed milk, pumpkin puree, and pumpkin pie spice until smooth. Pour it evenly over the layers, covering as much as you can.
Bake, Cool, and Cut
- Bake for 28 to 32 minutes, until the edges are golden and the center is set. Cool the pan completely.
- Chill for at least 2 hours, then lift out with the parchment and cut into 16 squares.
Notes
- Pre-bake the crust: Keeps the base from going soggy under the binder.
- Chill before cutting: The fix for soft, crumbly slices. Cold bars cut clean.
- Use full-fat condensed milk: Low-fat won't set the same way.
- Use pure pumpkin: Not pie filling, which is pre-sweetened and pre-spiced.