Pumpkin Magic Bars
This is what happens when fall meets the classic magic bar dessert—a stepchild is born. Welcome my updated classic: pumpkin seven layer magic bar. While much of the classic component are there, I tweaked the flavor to reflect a pumpkin profile and since I’ve always found the classic far too sweet I took a few steps to offset it.
Pumpkin Magic Bars
I started by adding shredded apples for more depth in flavor. After that I added roasted salted almonds and traded the heavy layer of chocolate for a generous sprinkling of chocolate chips.
Did it work? I think so.
If only life were this easy, right—add a little here, remove some from there and swap out one thing for another, and done. I’ve been told if life were that easy I’d bored. Here’s the thing, I don’t think so, friends. I think it would be rather nice to just throw away all my dirty clothes each week and by new rather than tether myself to home for the hours-on-hours it takes to load, transfer, fold and then put away all that stuff. And while I’m on a roll I would love to have an extension on all my late deadlines.
. . . see, I will take boredom any day. Any day.
Pumpkin 7-Layer Magic Bars
Yield: Makes one 8x8 pan
Ingredients:
- 2 cups graham cracker crumbs (about 16 whole crackers)
- 8 tablespoons butter
- 1 14oz can sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 11 oz. golden delicious apples, shredded (about 2 regular size apples)
- 11/2 cup sweetened shredded coconut
- 1 cup salted almonds, coarsely chopped
- 1 cup chocolate chips
Directions:
Preparation
Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang.
- Combine graham crackers and butter and stir until well blended. Press mixture onto bottom of pan
- Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
- Peel and core apples. Use the large side of the grating box to shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.
- Place assembled pan in the oven and bake for about 35-45 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.
A few notes:
- You can easily switch out the pumpkin for apple butter to keep the fall flavor.
- I used Blue Diamonds roasted salted almonds for the nut portion, but feel to switch that out to any nut that suits your preference.
- The apples are not necessary, but again, I added them to scale back the sweetness and to add a slight fruity bite.
- I like my bars thick, so I generally opt for a 8x8 instead of a 9x13 pan. If you decide to use 9x13 pan, drop the bake time to 20-30 minutes
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Ok, this is the best use of pumpkin I have seen in a while! These look incredible; every gooey layer of them!
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One of my fave things ever!! is Magic Bars – and you just took it up a big, big notch. And I love that! They look awesome. Pinning!
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Love the coconut topping! Gives such a nice texture to the mix.
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How is it possible that you made these even better?! YUM! ;)
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Wowzers! These wouldn’t last long around here. My husband would be very happy if I made a batch for him alone!
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Oh how I’ve missed you! Sorry I haven’t stopped by in a while! But I’m back and I’m LOVING these bars! Damn to they look good!
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When do you put the chocolate?!
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Naomi replied: — September 24th, 2012 @ 5:51 pm
Choco,
Add the chocolate in after the apples. I have revised the recipe to reflect.
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These definitely sound [and look!!] magical. I’m all in. The 2nd photo is perfection.
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These look beyond yummy
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I always think classic 7 layer bars are too sweet too… which is crazy since I could live on sugar… So making these!
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Mmmm…these do look magical. Love the coconut too! :)
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These looked so good that I had to make them! They’re in the oven right now.
I couple of things though: Are you sure it’s a 8×8 pan? I tried that size and the graham cracker crust was way too thick. Another thought, the instructions don’t have the chocolate chips being added. I added them after the apples and before the nuts.
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Naomi replied: — September 24th, 2012 @ 5:51 pm
Gabrielle,
You can use an 8×8 or a 9×13 pan. I tend to like my bars thick rather than thin, so I opted for the smaller pan. And you are correct on the layering.
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WOW! These look scrumptious!!! The name magic fits them perfectly!
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Oh boy…these DO look like magic! Yum!
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Good grief. I’ve never heard of magic bars but these layered bars certainly look and sound magical. Now I just need an event that calls for decadent treats; otherwise I’d demolish the whole pan by myself.
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These look delicious! I can’t wait to try them.
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I love nothing more than a 7-layer bar with 7-story height. I am making these tomorrow!!!
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Beautiful! I have a list here of ideas to make pumpkin layer bars and now I don’t have to wonder if they will be good or not. Love your idea to add apples. I am looking forward to trying them soon. Thank you for sharing! Your photos are gorgeous!
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I can only imagine the smell of these. I wish it would become fall already in LA – so ready for it!
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What a delicious combination of fall flavors… 7 fantastic layers of it!
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Ooo look at those, so nice and thick and chock full of good stuff.
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I think I just fell straight out of my chair. Magic bars are my absolute favorite thing about the holidays, but I always wait until Christmas to have them – thanks for moving them up a season – I couldn’t wait much longer!
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I’m drooling these look so delicious!
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I’m seeing the apple/apple butter version in Sept….then pumpkin in October. YUM!
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They taste even better using butterscotch chips instead of chocolate…
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Naomi replied: — October 9th, 2012 @ 9:03 pm
Michelle-I will have try that next time!
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Yum! These look delicious! Can’t wait to try them!
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I made an apple version of these guys last week with homemade chunky applesauce instead of pumpkin and combination of cinnamon chips and white chocolate instead of chocolate chips. They turned out amazing! http://www.beantownbaker.com/2012/10/apple-7-layer-magic-bars.html
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My bars were really smushy…how can I make them more solid to be more like a bar. I don’t know if I did something wrong or didn’t cook it long enough…please let me know if anyone has any ideas
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Naomi replied: — October 19th, 2012 @ 2:17 am
Melanie- I’m not quite sure why, as other people have made this and havent had that problem. But that said, you are also not alone.
My suggestion would check your oven temperature if that’s good, place foil on top( to prevent the coconut from burning) at the 30 minute mark and bake it for another ten to minutes.
Thank for sharing with all of us.
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oh man, these look amazing. So amazing I had to make them last night for today’s work potluck. My house smelled amazing while they were in the oven. They tasted great this morning as I cut the first corner piece. BUT…
as I got farther into the pan, it was still gooey in the center… plus the bars all stuck to the foil (even though I sprayed with coconut oil) :(
so as tasty as that corner piece was, they didn’t come to work with me and I had to buy store-made cookies for work :(
Better luck next time I guess.
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