These Pumpkin Magic Bars are the ultimate indulgence for the fall season, combining a buttery, spiced crust with layers of pumpkin, butterscotch, toffee, pecans, and sweetened condensed milk. These gooey, sweet bars are perfect for autumn gatherings, Thanksgiving desserts, or as a cozy snack to enjoy with a hot drink. Each bite is rich with flavors of pumpkin pie and caramelized sweetness.
Ingredients
For the Crust:
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice (or pumpkin pie filling)
- Pinch of fine sea salt
For the Pumpkin Magic Bar Layers:
- 1 cup pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup toffee bits
- 2 cups chopped pecans
- 14 ounces sweetened condensed milk
For Homemade Pumpkin Pie Spice (optional):
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
Directions
Prepare the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 11×7-inch baking dish with foil and spray it with non-stick cooking spray. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
- Add Dry Ingredients: Add the flour, pumpkin pie spice, and sea salt. Mix until everything is well combined and no dry patches remain.
- Press Into Pan: Press the dough evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake for 15 minutes, or until the crust is lightly browned and no longer looks raw. Remove from the oven and set aside.
Assemble the Magic Bars:
- Spread the Pumpkin: Spread the pumpkin pie filling evenly over the baked crust.
- Layer the Butterscotch Chips: Sprinkle the butterscotch chips evenly on top of the pumpkin layer.
- Add Toffee Bits: Follow by evenly spreading the toffee bits over the butterscotch chips.
- Top with Pecans: Add a layer of chopped pecans on top of the toffee bits.
- Pour Sweetened Condensed Milk: Finally, pour the entire can of sweetened condensed milk evenly over the top.
Bake the Bars:
- Bake: Place the assembled magic bars back into the oven and bake for 30-35 minutes, or until the top is golden brown and set.
- Cool Completely: Remove from the oven and let the bars cool completely in the pan. Once cooled, refrigerate for at least 1 hour to firm up before cutting into bars.
Serve and Store:
- Cut into Bars: Once chilled, use a sharp knife to cut the bars into squares or rectangles.
- Store: Store the bars in an airtight container in the refrigerator. They can be kept for up to 5 days.
Serving and Storage Tips
- Serving: Serve these bars chilled or at room temperature for the best texture. They pair beautifully with a cup of coffee, tea, or a warm apple cider.
- Freezing: You can freeze these bars for up to 3 months. Wrap each bar individually in plastic wrap and store them in a freezer-safe container. Thaw in the refrigerator before serving.
Helpful Notes
- Use Homemade Pumpkin Spice: If you don’t have store-bought pumpkin pie spice, you can make your own using the blend of spices listed above (cinnamon, nutmeg, ginger, cloves, and allspice).
- Chilling the Bars: It’s important to let the bars cool completely and chill them in the refrigerator before cutting to ensure clean slices and a firm texture.
- Substituting Butterscotch Chips: If you prefer, you can swap the butterscotch chips for chocolate or white chocolate chips.
Tips from Well-Known Chefs
- Watch the Caramelization: Chef Claire Saffitz suggests keeping an eye on the bars during the last 10 minutes of baking to ensure the sweetened condensed milk caramelizes without burning.
- Press the Crust Firmly: Pastry Chef Dorie Greenspan advises pressing the crust firmly into the pan with the bottom of a measuring cup to create an even base.
Frequently Asked Questions
1. Can I use pumpkin puree instead of pumpkin pie filling?
Yes, but you’ll need to add some sugar and spices to the puree since pumpkin pie filling is pre-sweetened and spiced. Add about 1/4 cup sugar and 1 teaspoon of pumpkin pie spice.
2. Can I add chocolate chips to the layers?
Yes! Feel free to add chocolate chips or even white chocolate chips for an extra indulgent twist.
3. How do I know when the bars are done baking?
The bars are done when the top is golden brown, and the edges are set. The sweetened condensed milk should bubble slightly and caramelize on top.
4. Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour in the crust with a 1:1 gluten-free baking flour.
5. Can I make these bars ahead of time?
Absolutely! These bars can be made up to 2 days in advance. Store them in the refrigerator until you’re ready to serve.
6. Can I add other nuts?
Yes, you can replace or mix in other nuts like walnuts or almonds for a different texture.
7. Can I skip the butterscotch chips?
If you’re not a fan of butterscotch, you can skip them or replace them with chocolate chips or caramel chips.
8. Do I need to use foil in the pan?
Using foil makes it easier to lift the bars out of the pan for cutting. If you don’t have foil, parchment paper is a great alternative.
9. Can I make these bars without pecans?
Yes, if you prefer to leave out the nuts or substitute them with something else, the bars will still turn out delicious.
10. How long should I refrigerate the bars before cutting?
For the best results, refrigerate the bars for at least 1 hour before cutting. This helps the layers set and makes them easier to slice.
These Pumpkin Magic Bars are a delightful and decadent dessert, perfect for celebrating fall and holiday flavors. With a buttery crust, gooey pumpkin filling, and layers of sweet toppings, they’re sure to become a favorite treat at any gathering!