This weekend, a friend from college and I were going to go apple picking. Then we were going to make awesome apple-filled desserts. Then it rained.
So, instead, we “picked” apples from A&P, as well as some other goodies, and decided to try a recipe she had found on Baker’s Royale for pumpkin magic bars. Now, I’m all about magic bars. I’ve posted them before here, and the addition of pumpkin was brilliant in my opinion. However, baking is always an adventure, and there are definitely some modifications I would make to this one if I were to try it again.
But first, let’s go through what we actually did.
Melt the butter and mix it with the graham cracker crumbs, pressing it into the bottom of a 9×13 pan lined with aluminum foil.
Combine the sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, and cloves in a small bowl. Pour over the crust.
Peel and core the apples, and then use the large side of a grating box to shred them. Add them on top of the pumpkin layer.
Sprinkle on the chocolate chips, the chopped almonds, and the coconut.
Bake at 350°F for about 35 to 45 minutes. The coconut on the top should be browned. Allow to cool completely in the pan, then chill in the fridge before slicing.
Now, full disclosure, we didn’t chill it before slicing it, which could have been the culprit in why we ended up with more of a magic bar crumble than anything that could actually be a bar. And, really, there is no problem with serving this particular dessert in a bowl with a spoon and just digging in.
But, over dinner, we discussed some changes that could be made, probably to the benefit of the recipe.
First, use an 8×8 pan. The bars were to thin. You would probably have to cook them on the longer side for this, but that’s fine.
Second, drizzle the pumpkin/condensed milk mixture over the top of the bars rather than over the graham cracker layer. This would better seal in the coconut and toppings and probably help with the structure.
Third, the apples really had no place in this. You could leave them out and have a better result.
Now, I’ll post the recipe as I baked it, so you know what you’re getting (magic bar crumble, in case you forgot), but feel free to try the modifications and let me know in the comments how it went!
Pumpkin Magic Bars
- 2 cups graham cracker crumbs
- 8 tablespoons butter
- 14 ounce can of sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 apples, shredded
- 1 1/2 cups sweetened shredded coconut
- 1 cup salted almonds, chopped
- 1 cup chocolate chips
- Melt the butter and combine it with the graham cracker crumbs. Press them into the bottom of a 9×13 inch pan lined with aluminum foil.
- Combine the sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, and cloves in a small bowl. Pour over graham cracker crust.
- Sprinkle the shredded apples over the pumpkin layer.
- Sprinkle the chocolate chips, almonds, and coconut on top.
- Bake at 350°F for 35-45 minutes. Allow to cool completely in pan, chill in fridge, and slice into bars.