Oh oh, it’s magic! Ya knoooooow. I get that darn song/jingle stuck in my head every time I think about magic bars. Anywho…wait, what’s that? You haven’t heard about magic bars?! Don’t worry, they’re relatively new to me too. Maybe you know them by a different name…7-layer bars perhaps? Regardless of whether you have heard of them previously or not, consider them part of your regular dessert rotation now. Here’s the beauty of a magic bar: You can customize them with whatever you like! Like chocolate? Add 3 different kinds. Don’t like chocolate? Leave it out. Try caramel, nuts (eek…not in my house!), dried fruits, crushed cookies, pretzels, candies….anything. The possibilities and combinations are endless.
This time of year, I was looking for a pumpkin treat, naturally, and stumbled across this version of pumpkin magic bars by Dorothy over at Crazy for Crust. Unfortunately, this version doesn’t work for us…nuts, coconut, and 97% of toffees are off limits in our house but I thought it over for a while and was able to use some aspects of the recipe and alter others to come up with this amazing version. I also adjusted quantities to be able to make it in a 9×13 pan instead of a 9×9…come on. Those extra 4 inches make a big difference…and I want every bite of that difference. 😉
Pumpkin Magic Bars (adapted from Crazy for Crust)
3 Tbls sugar
7 Tbls butter
1 bar white chocolate, chopped (or 1 1/2 cups white chocolate chips)
1/2 cup Kraft caramel bits (these are my latest obsession)
14 oz. can sweetened condensed milk
1/2 c pumpkin puree
3/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Spray a 9×13 glass baking dish with Baker’s Joy (love that stuff!). Grind gingersnaps in a food processor. Add sugar and melted butter and pulse to combine.
Press gingersnap mixture into prepared pan to form a crust.
Chop up your white chocolate if you went with a bar of chocolate.
Sprinkle white chocolate and caramel bits over top of the gingersnap crust.
In a bowl, mix together sweetened condensed milk, pumpkin, and pumpkin pie spice.
Pour over the other ingredients in the pan.
Pop it in the oven and let the magic happen…for 30-35 minutes. (When the edges start to brown and the sweetened condensed milk layer is pretty well set on top, they’re done!)
Allow to cool and cut into squares. Try not to devour the entire pan in one sitting (it’s tough…I speak from experience!)
Magical. Absolutely magical. More pumpkin treats to come next Monday!