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Caramel Pumpkin Magic Bars

Ingredients

  • 9 graham crackers 1 sleeve
  • 25 Ritz crackers 1 sleeve
  • 8 tablespoons unsalted butter melted
  • 14 ounce can sweetened condensed milk
  • ¾ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup sliced almonds
  • ½ cup caramel sauce I used store-bought but you could make your own!
  • 1 ½ cups sweetened shredded coconut

Instructions

  • 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, ¼ 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!