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Pumpkin Magic (Seven-Layer) Bars

These Seven-Layer Pumpkin Magic Bars are a simple, delicious fall dessert featuring layers of graham cracker crust, spiced pumpkin and apple, chocolate chips, pecans, and toasted coconut. They are easy to prep and need to chill before serving, making them perfect for Thanksgiving.
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Prep Time 22 minutes
Cook Time 38 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. 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).
  2. Combine graham crackers + melted butter in a bowl, + stir until well blended. Press mixture evenly onto the bottom of the prepared pan.
  3. 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.
  4. Layer the shredded apples evenly on top of the pumpkin/condensed milk layer, and press down slightly.
  5. 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.
  6. Finally, sprinkle the remaining 1/4 cup chocolate chips on top.
  7. 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!).
  8. Cool at room temperature for about 30 minutes, then cover + transfer to the refrigerator to chill for at least 4 hours (or preferably overnight).
  9. 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.

Notes

These bars need to chill for at least 4 hours (preferably overnight) before serving. Be careful with the coconut as it can burn quickly during baking.