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  • Katharine White

    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. Print Print this recipe Save Save to recipe box 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 Watch How to Easily Make Fresh Jam 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

  • Casey Walters

    7- Layer Magic Pumpkin Bars

  • Pam Pochinskas

    Pumpkin Magic Bars Recipe. Pumpkin, coconut & apples. Almost sounds like a magic fruitcake bar. (I'll have to look for one of those.)

  • Samantha Geer

    Pumpkin Magic Bars....I know I put a ton of unhealthy stuff on here but I have a sweet tooth!!!!

  • Lisa Butts

    Pumpkin Magic Bars #pumpkin #recipes

  • diane savard

    Pumpkin 7 Layer Magic Bars by Bakers Royale 2. Shredded apples, roasted salted almonds, chocolate chips, pumpkin puree, coconut. Can switch out pumpkin for apple butter for a different fall flavor.

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Magic Bars. These are one of my favorite desserts!! I remember my grandma making them all the time when I was younger. I think this is the correct way to make them. Some recipes say to put the sweetened condensed milk on top of the graham cracker crumbs, and then all the other ingredients on top of it. I think that is wrong, in my opinion. :)