Pumpkin Spice Magic Bars

Here's a new twist on an old favorite. I found these delicious pumpkin flavored Magic Bars on Picky Palate. Just like the delicious Magic Bars but with a fall twist. Jenny added cream cheese and pumpkin to make these perfect for Fall. She baked hers in a mini cheesecake pan but I doubled the recipe and used a 9x13 pan (see note at bottom). The one thing I changed was to use cinnamon graham crackers. Really yummy, give them a try!

Pumpkin Spice Magic Bars
adapted slightly from Picky Palate

1/4 Cup melted butter
3/4 Cup cinnamon flavored or regular graham cracker crumbs
2 oz softened cream cheese
3/4 Cup pumpkin puree, Libby’s
3 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 Cup chocolate chips
1/2 Cup coarsely chopped cashews
3/4 Cup sweetened shredded coconut
1/2 Cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)

1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve. 12 mini magic bars

*Note- To make these in a 9x13 pan (which is what I did) double the recipe. I cooked the crust for the same amount of time and the bars for just a few minutes longer. Just make sure the top is golden brown and you are good to go.

Posted by: Sallie