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)
Ingredients:
- 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
Directions:
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!
