Pumpkin 7-Layer Magic Bars

PUMPKIN 7-LAYER MAGIC BARS

YIELD: Makes one 9x13 pan

Ingredients:

• 2 cups graham cracker crumbs (about 16 whole crackers)
• 8 tablespoons butter
• 1 14oz can sweetened condensed milk
• 3/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 11 oz. golden delicious apples, shredded (about 2 regular size apples)
• 11/2 cup sweetened shredded coconut
• 1 cup salted almonds, coarsely chopped
• 1 cup chocolate chips

Directions:

PREPARATION

Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang in a 9x13 pan..

1. Combine graham crackers and butter  and stir until well blended. Press mixture onto bottom of pan
2. Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
3. Peel and core apples. Use the large side of the  grating box to shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.
4. Place assembled pan in the oven and bake for about 35-45 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.

A few notes:

• You can easily switch out the pumpkin for apple butter to keep the fall flavor.
• I used Blue Diamonds roasted salted almonds for the nut portion, but feel to switch that out to any nut that suits your preference.
• The apples are not necessary, but again, I added them to scale back the sweetness and to add a slight fruity bite.