Pumpkin Magic (Seven-Layer) Bars

With Thanksgiving right around the corner, I knew I wanted to share a perfect-for-fall dessert for those of y’all who are still planning your menus. After reading through tons of potential recipes, I settled on these Seven-Layer Pumpkin Magic Bars, since they looked simple-to-make, delicious, creative, and good for a crowd. And now, after making them, I can tell you that they are all of those things and more! They are SO insanely tasty, and, SO easy to make. I timed myself, and it took me a mere 22 minutes (including the peeling/shredding of the apples) to get these prepped + in the oven.

All the ingredients work beautifully, deliciously, surprisingly perfect together: the buttery graham cracker layer, the sweet spiced pumpkin + apple layer, the chocolatey chips, the crunchy chopped pecans, + the crisp toasted coconut. I would’ve never thought to combine all those things together, but now that I have, I can tell you that the result is DIVINE! One thing to remember, if you’re going to make these bars for Thanksgiving, is that these need time to bake, cool, + then chill them in the refrigerator. So you’re not scrambling for enough time to get them chilled, I recommend making them the day before, so they can have a full overnight to cool in the fridge. I hope y’all give these a try – I know that you + your family/friends will absolutely love them on your holiday table!

Pumpkin Magic (Seven-Layer) Bars

makes 12-16 bars, adapted from Bakers Royale

Ingredients

2 cups graham cracker crumbs (about 16 whole crackers)
8 tablespoons unsalted butter, melted
1 14 oz. can sweetened condensed milk
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 gala apples (about 1 lb), coarsely shredded (using a box grater or the shredding disc on a food processor)
1 1/2 cups sweetened shredded coconut
1 cup pecans, chopped
1 1/4 cups chocolate chips, divided

Directions

Heat oven to 350 degrees F. Line bottom and sides of a 9×13 pan with aluminum foil, leaving a 1″ overhang on two sides (this allows for easy removal of the bars for cutting).

Combine graham crackers + melted butter in a bowl, + stir until well blended. Press mixture evenly onto the bottom of the prepared pan.

In a medium bow, combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, + cloves, + stir until well combined. Pour the mixture over the graham cracker crust. Layer the shredded apples evenly on top of the pumpkin/condensed milk layer, and press down slightly. Sprinkle on 1 cup of the chocolate chips, the pecans, and the shredded coconut. Press down slightly again, to help all ingredients “stick” to the pumpkin layer. Finally, sprinkle the remaining 1/4 cup chocolate chips on top.

Bake for 35-40 minutes, until bars are set + coconut is slightly browned (be careful, as coconut can turn from golden brown to burned quickly!). Cool at room temperature for about 30 minutes, then cover + transfer to the refrigerator to chill for at least 4 hours (or preferably overnight).

When ready to serve, use foil overhang to remove bars from the pan, + cut into 12 or 16 bars, depending on how big you want them. Serve cold (straight from the fridge) or at room temperature.

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