Description
Irresistible pumpkin magic bars blend seasonal spices with sweet layers of creamy decadence. Chocolate chips, graham cracker crust, and condensed milk create a rich dessert perfect for autumn gatherings. Guests will crave more with each delectable bite.
Ingredients
Scale
Crust Ingredients:
- 1/2 cup (113 grams) unsalted butter
- 1/3 cup (66 grams) light brown sugar, packed
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon (2.5 milliliters) pumpkin pie spice
- 1 pinch fine sea salt
Filling Ingredients:
- 1 cup (245 grams) pumpkin pie filling
- 14 ounces (397 grams) sweetened condensed milk
- 11 ounces (312 grams) butterscotch chips
- 1 cup (100 grams) toffee bits
- 2 cups (200 grams) chopped pecans
Spice Blend:
- 2 teaspoons (10 milliliters) ground cinnamon
- 1/8 teaspoon (0.6 milliliters) nutmeg
- 1/4 teaspoon (1.25 milliliters) ground ginger
- 1/4 teaspoon (1.25 milliliters) ground cloves
- 1/2 teaspoon (2.5 milliliters) ground allspice
Instructions
- Prepare the oven by heating to 350°F and lining an 11×7 baking dish with foil, then lightly coat with cooking spray.
- In a large mixing bowl, thoroughly blend butter and brown sugar until the mixture becomes pale and airy, creating a smooth consistency.
- Incorporate flour, pumpkin pie spice, and sea salt into the butter mixture, stirring until ingredients are fully integrated and uniform.
- Transfer the crust mixture into the prepared baking dish, pressing evenly across the bottom, then bake for 15 minutes until edges turn a delicate golden brown.
- Carefully spread the pumpkin pie filling across the baked crust, ensuring an even layer covers the entire surface.
- Systematically distribute butterscotch chips, followed by a layer of toffee bits, and then sprinkle chopped pecans across the pumpkin filling.
- Drizzle sweetened condensed milk uniformly over the layered toppings, allowing it to seep between the ingredients.
- Return the dish to the oven and bake for 30-35 minutes, monitoring until the top achieves a rich golden-brown coloration.
- Remove from oven and let the bars cool completely within the pan, then refrigerate before slicing into individual servings.
Notes
- Swap pecans with other nuts like almonds or walnuts for varied texture and taste preferences.
- Use gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
- Enhance flavor by toasting nuts before adding them to create deeper, richer nutty undertones.
- Store bars in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent soggy crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg