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So a couple of weeks ago, I was in line at the grocery store and bought this $15 magazine for 1 recipe (see below). It is a beautiful magazine - has a matte cover, pretty pictures and I'm hoping I make more than 1 recipe from it - lol, otherwise this is an expensive recipe!! I do have a slight magazine addiction (my family might say that's putting it lightly) but I love the flipping of the pages, the pictures, the stories - and I don't want magazines to go away - so I think I'm supporting the industry. Anyway, back to the recipe. I had picked up my sweetened condensed milk but I picked up the wrong king - did you know they now have a dulce de leche sweetened condensed milk? Anyway, I tried the recipe with that one - it makes it quite sweet and the pumpkin spice doesn't come through as much. So I hustled back to the store and bought the right one, made the recipe and it was pretty good. My tasters were divided - the ones who like really sweet liked the dulce de leche - so they got to take those leftovers home. I took the original to work and the recipe was asked for, so I take that as a sign that they liked it. But, let's get real - a magic bar, whether you add the pumpkin or make the traditional magic bar, is just a really good bar!!
Pumpkin Spice Magic Bars
Line a 13x9 inch pan with parchment paper (I like to put a little shortening or butter on the pan to stick the parchment paper to - it helps it to not slip)
Mix together and press into your pan (quick trick - when pressing the crumbs into the pan use a piece of parchment paper - your hands don't get messy)
2 c. graham cracker crumbs
1/2 c. unsalted butter, melted
Stir together
1 can (14oz) sweetened condensed milk
3/4 c. pumpkin puree (not pie filling)
1 1/2 tsp. pumpkin spice
Pour over the graham crumbs
Sprinkle
1 c. semi sweet chocolate chips over the condensed milk mixture
Sprinkle
1 c. chopped pecans over the chocolate chips
Sprinkle
1 1/2 c. unsweetened shredded coconut over the pecans
Lightly press down on the coconut.
Bake ate 350 for 35-40 minutes until the top is golden brown.
Let cool and pop into fridge until firm.
Cut into squares and....
enjoy!!
