Pumpkin Spice Magic Bar Minis
Pumpkin Spice Magic Bar Minis are a bite sized dessert with the topping of Magic Bars and a pumpkin cream cheese filling, topped with caramel.
Servings 24
Equipment
- two 12-cup mini cheesecake pans or 24-cup mini muffin pan
Ingredients
Crust:
- ½ cup melted butter
- 1 ½ cups graham cracker crumbs
Filling:
- 4 ounces cream cheese softened
- 1 ½ cups pumpkin puree
- 6 tablespoons sugar
- ½ teaspoon cinnamon
- 1 cup chocolate chips
- 1 ½ cups sweetened shredded coconut
- 1 cup sweetened condensed milk
Topping:
- Caramel ice cream topping to drizzle
Instructions
- Preheat oven to 350 degrees F.
- Place melted butter and graham cracker crumbs in a large bowl, then mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
- In another large bowl, beat the pumpkin, cream cheese, sugar, and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer the chocolate chips evenly over the pumpkin layer, coconut, and condensed milk.
- Bake for 22-25 minutes or until the top is golden brown. Remove and let cool. **Before bars cool completely, use a plastic knife to run around the edges to loosen.
- Once cooled, carefully remove the bars from the cups and arrange on a serving tray. Drizzle with warm caramel and chill until ready to serve.