Magic Bars Recipe

Introduction

These Magic Bars are a delightful twist on a classic treat, combining buttery crust, warm pumpkin pie filling, and layers of sweet butterscotch, toffee, and pecans. Perfect for fall or any time you crave a rich, gooey dessert with a hint of spice.

Ingredients

• 1/2 cup unsalted butter
• 1/3 cup light brown sugar (packed)
• 1 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• Pinch of fine sea salt
• 1 cup canned pumpkin pie filling
• 11 ounces butterscotch chips
• 1 cup toffee bits
• 2 cups chopped pecans
• 14 ounces sweetened condensed milk

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil and spray it with cooking spray, then set aside.
2. Step 2: In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
3. Step 3: Add the flour, pumpkin pie spice, and salt to the butter mixture. Mix until fully combined with no dry patches.
4. Step 4: Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, until the crust is lightly browned and no longer looks raw.
5. Step 5: Spread the canned pumpkin pie filling evenly over the baked crust.
6. Step 6: Layer the butterscotch chips, then the toffee bits, and finally the chopped pecans over the pumpkin layer.
7. Step 7: Pour the sweetened condensed milk evenly over all the layers, then bake for an additional 30 to 35 minutes until the top is browned.
8. Step 8: Allow the bars to cool completely in the pan before cutting.
9. Step 9: Once cooled, lift the bars out of the pan using the foil edges and cut into squares.
10. Step 10: Store the bars in the refrigerator until ready to serve.

Tips & Variations

• For a nut-free version, simply omit the pecans or substitute with sunflower seeds.
• Use pumpkin pie spice blends or make your own with cinnamon, nutmeg, ginger, and cloves for a fresher flavor.
• Press the crust firmly to ensure it bakes evenly and holds together well.
• Try swapping the butterscotch chips for chocolate chips for a different flavor profile.

Storage

Store these Magic Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. To serve, allow them to come to room temperature or warm briefly in the microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin pie filling?

Fresh pumpkin can be used, but since canned pumpkin pie filling is already sweetened and spiced, you may need to add sugar and spices to fresh pumpkin to achieve the same flavor and consistency.

What if I don’t have pumpkin pie spice?

You can make your own blend using 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of ground cloves or ginger. This will provide similar warmth and flavor to pumpkin pie spice.

Magic Bars Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

These Magic Bars are a decadent layered dessert featuring a buttery crust, a smooth pumpkin pie filling, and a rich combination of butterscotch chips, toffee bits, and chopped pecans, all topped with sweetened condensed milk and baked to golden perfection. Perfect for fall gatherings or anytime you crave a sweet treat with a festive twist.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1/2 cup unsalted butter
• 1/3 cup light brown sugar (packed)
• 1 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• pinch of fine sea salt

Filling & Toppings

• 1 cup canned pumpkin pie filling
• 11 ounces butterscotch chips
• 1 cup toffee bits
• 2 cups chopped pecans
• 14 ounces sweetened condensed milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×13 inch baking dish with foil and spray it with cooking spray to prevent sticking, then set aside.
2. Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and light brown sugar until the mixture is light and fluffy, about 2 minutes using a hand or stand mixer.
3. Add Dry Ingredients: Incorporate the all-purpose flour, pumpkin pie spice, and a pinch of fine sea salt into the creamed mixture. Mix until well combined and no dry patches remain.
4. Form and Bake Crust: Press this dough evenly into the bottom of the prepared baking dish. Bake for 15 minutes until the crust looks set, no longer raw, and lightly browned around the edges.
5. Spread Pumpkin Filling: Remove the crust from the oven and spread the canned pumpkin pie filling evenly over the baked crust layer.
6. Layer Chips and Nuts: Carefully sprinkle the butterscotch chips over the pumpkin layer, followed by an even layer of toffee bits, then scatter chopped pecans on top.
7. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over all the layers to bind the toppings during baking.
8. Bake Bars: Return the baking dish to the oven and bake for an additional 30 to 35 minutes, or until the top is nicely browned and bubbly.
9. Cool Completely: Remove from the oven and allow the bars to cool completely in the pan to let them set properly.
10. Slice and Store: Once cooled, lift the foil out of the pan and cut the dessert into bars. Store the Magic Bars in the refrigerator until ready to serve for best texture and freshness.

Notes

• Make sure to fully cool the bars before slicing to ensure clean cuts and prevent crumbling.
• You can substitute the pumpkin pie filling with plain canned pumpkin mixed with pumpkin pie spice if unavailable.
• For a nut-free option, simply omit the pecans or replace them with additional toffee bits.
• Store leftover bars in an airtight container in the fridge for up to one week.
• For easier removal, lift the dessert out using the foil lining before cutting.

Keywords: Magic Bars, pumpkin pie filling, butterscotch chips, toffee bits, pecans, sweet dessert, layered bars, fall dessert, easy baking