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Magic Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/magic-bars-recipe/