Caramel Pumpkin Magic Bars have a Ritz and graham cracker crust and are filled with a creamy pumpkin layer, dark chocolate, coconut, and a drizzle of caramel!
I was *thisclose* to posting some super healthy fall-inspired power/Buddha/nourish/whateveryawannacallem bowls today but then I remembered it’s Monday.
We need some butter, sugar, and caramel to get our week started, don’t ya think? Oh and pumpkin. Because we are just keeping that pumpkin train rolling here on g&c. I guess when I get obsessed with something, it’s pretty obvious.
What is In Caramel Pumpkin Magic Bars?
These Caramel Pumpkin Magic Bars are really similar to those Seven Layer Magic Bars that are always devoured at family gatherings, except they are pumpkin-fied. I mean, why not? Therefore, I also drizzled it all up with caramel too because again, why not? It is Monday, after all.
It just so happened to be one of the best decisions EVERRR.
Oh and also, the crust? It’s made of graham crackers and Ritz crackers for a perfect balance of sweet and salty. This came about from having not enough of their to make an entire crust so I thought, why not just put them together? Another great decision, if I do say so myself.
Happy Monday, friends! I hope these bars make it a little bit more manageable.
Looking for more pumpkin bar recipes? Check these out:
Pumpkin Magic Bars from Crazy for Crust
Spiced Pumpkin Oreo Magic Bars from Tastes of Lizzy T
Pumpkin Bars with Salted Caramel Frosting from greens & chocolate
Pumpkin Cheesecake Bars with Salted Caramel Swirl from greens & chocolate
- 9 graham crackers 1 sleeve
- 25 Ritz crackers 1 sleeve
- 8 tablespoons unsalted butter melted
- 14 ounce can sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup sliced almonds
- 1/2 cup caramel sauce I used store-bought but you could make your own!
- 1 1/2 cups sweetened shredded coconut
- Preheat oven to 350 degrees F. Line with foil and grease with cooking spray.
- Add graham crackers and Ritz crackers to a large food processor and pulse until fine crumbs.
- Add melted butter and pulse until well combined. You may need to scrape down the sides a time or two.
- Press mixture into the bottom of your greased 9x9" pan.
- In a medium bowl, combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, ginger, and salt and stir until well combined.
- Pour over crust.
- Top with chocolate chips, followed by almonds, 1/4 cup of caramel, and coconut.
- Bake in preheated oven for 38-42 minutes, until coconut is golden and sides look
- Cool at room temperature for 30 minutes, drizzle with remaining caramel, and then transfer to refrigerator to cool completely, for about 4 hours.
- Cut into squares and enjoy!
Recipe adapted from Bakers Royale.