Monday, November 16, 2015

Pumpkin 6-Layer Magic Bars

Looking for a unique pumpkin recipe instead of the traditional pie this Thanksgiving? (Or maybe in addition to the pie...)  Look no further!  These layered pumpkin bars are probably one of my all-time favorite desserts.  They combine pretty much everything delicious into one sweet, salty, gooey treat. 

I’ve made these a couple of times, but most recently I baked them for a Halloween party.  I expected to have a lot of leftovers, but they were pretty popular. 

The original recipe calls these “7-layer bars”.  I don’t really get their math unless they are counting butter as its own layer.  But in my mind, these are composed of 6 layers: (1) graham cracker crust, (2) pumpkin/milk/spices, (3) apples, (4) chocolate chips, (5) almonds, and (6) coconut.  But call them whatever you want. 

Pumpkin 6-Layer Magic Bars (adapted from Bakers Royale)

  • 2 cups graham cracker crumbs (about 16 whole crackers)
  • 8 T butter
  • 1-14 oz can sweetened condensed milk
  • ¾ cup pumpkin puree
  • 1 t cinnamon
  • ¼ t nutmeg
  • ¼ t cloves (I didn’t have any so I used cardamom instead)
  • 2 regular sized Granny Smith apples, peeled & shredded
  • 1 cup chocolate chips  
  • 1 cup salted almonds, chopped
  • 1½ cups sweetened shredded coconut


1. Heat oven to 350 degrees. Line a 9x13” baking pan with foil with a 1” overhang and spray with oil to keep from sticking to the bars (I use Trader Joe’s coconut oil spray).  

2. Combine graham cracker crumbs and butter and stir until well blended.  Press into the bottom of the pan. 

3. Mix sweetened condensed milk, pumpkin puree, and spices.  Pour mixture over the graham cracker crust. 

4. Peel apples and used a grater to shred them into small pieces.  Squeeze out some juice from the grated apples before sprinkling the shreds on top of the pumpkin mixture. 

5.  Add a layer of chocolate chips, followed by almonds, then coconut. 

6.  Bake for 35-45 minutes.  Keep in mind, ovens vary, so test yours to make sure they set.  I actually baked mine closer to an hour (covering them with a layer of foil for the last 15 minutes to keep the coconut from burning). 

7.  Let cool in pan, then let chill in the refrigerator before cutting.  Enjoy! 

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