Description
Velvety pumpkin puree atop a crisp graham crust, crowned by melted chocolate chips, sweet coconut, and crunchy pecans, all drizzled with silky condensed milk. Each bite balances creamy spice and toasty crunch.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 can 14 ounce sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 inch baking pan.
- In a bowl stir together graham cracker crumbs melted butter and salt then press the mixture firmly into the bottom of the prepared pan.
- In another bowl whisk pumpkin puree vanilla extract and pumpkin pie spice until smooth then spread it evenly over the crust.
- Sprinkle shredded coconut chocolate chips and chopped pecans evenly over the pumpkin layer.
- Drizzle the sweetened condensed milk evenly over the top of all the toppings.
- Bake for 25 to 30 minutes or until the edges are golden and the center is set.
- Cool completely on a wire rack then refrigerate for at least 2 hours before slicing into bars.
Notes
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Swap pecans for walnuts or almonds based on preference.
- For a deeper spice flavor add a pinch of nutmeg or ground ginger.
- Allow bars to cool fully before cutting for cleaner slices.