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–+ servings
Melany

Delicious Pumpkin Spice Magic Bars with Butterscotch and Pecans

Celebrate the flavors of fall with Delicious Pumpkin Spice Magic Bars with Butterscotch and Pecans. These rich, layered bars feature a buttery crust, creamy pumpkin filling, and gooey butterscotch chips, topped off with crunchy pecans. Perfect for autumn gatherings or a sweet treat at home, these bars are easy to make and impossible to resist.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 -16 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1/2 cup unsalted butter softened
  • 1/3 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of sea salt
For the Layers:
  • 1 cup canned pumpkin pie filling
  • 11 oz butterscotch chips
  • 1 cup toffee bits
  • 2 cups chopped pecans
  • 14 oz sweetened condensed milk

Method
 

Preheat and Prepare the Pan:
  1. Preheat your oven to 350°F (175°C).
  2. Line an 11x7-inch baking pan with tin foil, ensuring it covers the sides for easy removal.
  3. Lightly spray the foil with non-stick cooking spray.
Make the Crust:
  1. In a large mixing bowl, cream the softened butter and brown sugar until fluffy.
  2. Add the flour, pumpkin pie spice, and a pinch of sea salt. Mix until well combined.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan.
  4. Bake for 15 minutes, or until the edges start to turn golden.
Layer the Filling:
  1. Spread the pumpkin pie filling evenly over the baked crust.
  2. Sprinkle the butterscotch chips, toffee bits, and chopped pecans over the filling.
  3. Drizzle the sweetened condensed milk generously over the top, ensuring all layers are coated.
Bake to Perfection:
  1. Return the pan to the oven and bake for 30-35 minutes, or until the top is golden and bubbling.
  2. Remove from the oven and let the bars cool completely in the pan to allow the layers to set.
Slice and Serve:
  1. Once cooled, use the foil overhang to lift the bars out of the pan.
  2. Slice into squares or rectangles and serve.

Notes

  • Use room-temperature butter for a smooth crust.
  • Allow the bars to cool completely before slicing for clean layers.
  • Store in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.

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