Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 1 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup butterscotch chips
- 1 cup toffee chips
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Lightly grease the paper or foil.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form a crust. Use the back of a measuring cup to press it down firmly.
- Prepare the pumpkin layer: In a small bowl, mix together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and cinnamon until smooth and well combined.
- Assemble the magic bars: Pour the pumpkin mixture over the graham cracker crust, spreading it evenly. Sprinkle the butterscotch chips, toffee chips, chopped pecans, and shredded coconut (if using) over the pumpkin layer. Press down gently to ensure all the toppings adhere to the pumpkin mixture.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the edges are set and the top is lightly golden. Remove from the oven and let the bars cool completely in the pan.
- Chill and serve: Once cooled, refrigerate the bars for at least 1 hour to help them set. Once chilled, lift the bars out of the pan using the parchment paper overhang, cut into squares, and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bar (based on 16 bars)
- Calories: 270 calories
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg