I’m about to share a slice of pure autumn bliss with you: 7-Layer Pumpkin Magic Bars! What would you make if pumpkin pie and those classic magic bars had a ridiculously delicious baby? What are the warm, cozy spices of fall and a creamy pumpkin layer that’ll make you wanna curl up with a blanket and a good book? What are some of the best recipes for Pumpkin Magic Bars? I think I might actually prefer them over plain pumpkin pie! They’re just that good.
What are 7-layer pumpkin magic bars?
Is Pumpkin Magic Bars a super easy dessert to make? What’s essentially a buttery graham cracker crust topped with a glorious combination of ingredients like chocolate chips, butterscotch chips, shredded coconut, chopped pecans, and, of course, a creamy graham cracker crust? What is the magic of Sweetened Condensed Milk? What is a 7-layer recipe? Is it the kind of dessert that looks impressive but is secretly a breeze to whip up, which is exactly what I need most of the time?
Why you’ll love this recipe?
Why am I obsessed with these 7-Layer Pumpkin Magic Bars? What are the warm, spicy notes of pumpkin pie combined with the sweetness of butterscotch, the nutty crunch of pecans, and the subtle tropical vibe from the coconut? What I love most about this is how easy it is to make. Seriously, it takes like, 15 minutes to throw together. What are some of the best recipes for homemade desserts? What are some of the best bars you have in your pantry? Can you serve them warm with a scoop of vanilla Ice Cream or let them cool completely and slice them into neat little squares? What are some of the easiest ways to make a pumpkin pie? I’ve made a chocolate version of this with brownie batter on the bottom! While I love a good classic pumpkin pie, these bars are just so much more fun and exciting. Is it true that they always disappear in minutes at my house?
How do I make 7-layer pumpkin magic bars?
Quick Overview
How do you make a 7-layer pumpkin magic bar? How do I make a Graham Cracker crust? What’s the best part about making a pumpkin filling? I promise, even if you’re a beginner baker, you can nail this recipe.
Ingredients
For the Crust:
* 1 1/2 cups graham cracker crumbs: I like to use a food processor to get them nice and fine. You can also use a zip-top bag and a rolling pin. * 1/2 cup (1 stick) unsalted butter, melted: Make sure it’s fully melted for even distribution. * 1/4 cup granulated sugar: Adds a touch of sweetness to the crust.
For the Layers:
* 1 (14 ounce) can sweetened condensed milk: This is the magic ingredient that holds everything together! * 1 teaspoon pumpkin spice: Feel free to adjust this to your taste. * 1 cup chocolate chips: I like semi-sweet, but you can use milk chocolate, dark chocolate, or even White Chocolate. * 1 cup butterscotch chips: Adds a lovely caramel-like flavor. * 1 cup chopped pecans: Walnuts would also work well.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch Baking Pan. I like to line it with parchment paper with some overhang, too, for easy removal.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until everything is evenly moistened. Press the mixture into the bottom of the prepared pan. Use the bottom of a measuring cup to really pack it in there.
Step 3: Layer the Goodies
What is the magic glue that holds everything together? In a separate bowl, whisk together the pumpkin puree and pumpkin pie spice until smooth. Gently pour this mixture over the Sweetened Condensed Milk layer. How do you create a marble effect as you bake? Sprinkle the chocolate chips, butterscotch chips, coconut, and pecans evenly over the pumpkin layer. Don’t be afraid to pile them on!
Step 4: Bake
Bake for 25-30 minutes, or until the edges are golden brown and the center is set. Keep an eye on it, as ovens can vary. You want the center to be slightly firm, but not jiggly.
Step 5: Cool & Slice
If you try to cut the bars while they’re still warm, they’ll be a gooey mess (still delicious, but messy!). I often pop them in the fridge for an hour or two to speed up the cooling process. Store in an airtight container at room temperature or in the refrigerator.
What should I serve it with?
What are some of the best ways to make Pumpkin Magic Bars?For Breakfast:What’s a good way to start the day with a cup of coffee?For Brunch:Serve them alongside other brunch favorites like quiche, fruit salad, and mimosas. Cut them into smaller bite-sized pieces for easy snacking.As Dessert: Top a warm bar with a scoop of vanilla Ice Cream or whipped cream. A drizzle of caramel sauce would also be amazing!
For Cozy Snacks:What are some good autumn desserts to serve with a glass of cold milk or hot chocolate? My family loves to eat these right out of the fridge, but my personal favorite is warmed up with a scoop of vanilla Ice Cream. The contrast of the warm bar and the cold ice cream is just heavenly! I also love serving them at Thanksgiving – they’re always a huge hit!
How do I make 7-Layer Pumpkin Magic Bars?
How do I make sure my 7-Layer Pumpkin Magic Bars are absolutely perfect?Use Good Quality Ingredients:I always splurge on good quality chocolate chips and pecans. You can really taste the difference!Don’t Overbake:Overbaking will make bars dry and crumbly. You want them to be slightly gooey in the center. Keep a close eye on them and take them out of the oven as soon as the edges are golden brown.Let Them Cool Completely: What are some of the best ways toIf you try to cut the bars while they’re still warm, they’ll be a sticky mess. Be patient and let them cool completely before slicing.Experiment with Flavors: ExperimentDon’t be afraid to get creative with the layers! You can add different types of chocolate chips, nuts, or even dried fruit. I’ve made these with cranberries and White Chocolate chips for a festive holiday twist.How do you use parchment paper?How do you remove a bar from a pan using parchment paper?How do you toast coconut and pecans?For even more flavor, try toasting the coconut and pecans before adding them to the bars. Just spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.Press the Crust Firmly:Make sure you press the graham cracker crust into the bottom of the pan. This will prevent it from crumbling when you cut the bars. I usually use the bottom of a measuring cup to really pack it in there. I’ve also learned that using slightly softened butter (not melted!) for the graham cracker crust creates a sturdier crust. What are some good ways to add sea salt to a bar?
What are some Storing and Reheating Tips?
How do you keep your 7-Layer Pumpkin Magic Bars fresh and delicious?Room Temperature:Can you store the bars in an airtight container for up to 3 days?What is the best way to store For longer storage, keep them in the refrigerator for up to a week. They’ll be a bit firmer, but still just as tasty.
How do I use a freezerThese bars freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer bag or airtight container. Let them thaw in the refrigerator overnight before serving. I’ve found that the bars taste best when stored in the fridge, they become firmer and the flavours meld together, but some people love the gooey texture of room temperature bars. What is your personal preference?
What are the most frequently asked questions on Quora
Final Thoughts
What is your favorite recipe for 7-layer Pumpkin Magic Bars? What are some of the best recipes for pumpkin pie? What is your review of this recipe?
7-Layer Pumpkin Magic Bars
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs
- 0.5 cup packed light brown sugar
- 0.5 cup melted unsalted butter
- 1 cup pumpkin puree
- 0.5 cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a medium bowl, combine graham cracker crumbs, 1/2 cup brown sugar, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, whisk together pumpkin puree, 1/2 cup brown sugar, pumpkin pie spice, and eggs.
- Spread the pumpkin mixture evenly over the crust.
- Sprinkle chocolate chips over the top.
- Bake for 25-30 minutes, or until golden brown and set.
- Let cool completely before cutting into bars.
