Description
A seasonal twist on an old school favorite. Gooey pumpkin spice flavor layered on a graham cracker crust and topped with both chocolate and cinnamon chips, coconut and pecans!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 14oz can sweetened condensed milk
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice, plus more for sprinkling
- 1 cup chocolate chips
- 1 cup cinnamon chips (or butterscotch)
- 1 1/2 cups sweetened shredded coconut
- 1 cup pecans, chopped
Instructions
- Preheat oven to 350°F. Grease and line a 13×9 inch pan with parchment paper. Leaving an overhang on at least two sides.
- Combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into an even layer in the bottom of the pan.
- In a bowl mix together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice. Pour evenly over graham cracker layer.
- Sprinkle on the chocolate chips, cinnamon chips, shredded coconut and chopped pecans. Pressing down lightly to help everything adhere. Top with an additional sprinkle of pumpkin pie spice.
- Bake for 25-30 minutes, until the top is lightly browned. Allow to cool completely on a wire rack. For clean cut bars, chill in the fridge for 30 minutes before cutting.
Notes
- Cut each square in half on the diagonal for 24 triangle shaped bars.
- Cinnamon chips can be tricky to find. My local grocery store and Target stock them seasonally. If you can’t find them, substitute with butterscotch chips or more chocolate chips.