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Pumpkin Magic Layer Bars

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
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.