This ridiculously delicious layered Pumpkin Coconut Bars recipe is sure to be a new Halloween tradition. You may even need to carve more pumpkins so you can make more bars!

There’s no denying that Fall is here. The evenings are getting cooler and just about everywhere you turn, you can get a whiff of pumpkin something or other in the air. With Halloween just around the corner, I’m already thinking of pumpkin recipes to take advantage of the pulp we’ll scoop out of our jack-o-lanterns.

Pumpkin Coconut Bars Recipe

This, my friends, is one of those recipes that you’ll want to double or even triple – because I promise you they will disappear before you know it. It’s pretty simple, although it doesn’t immediately look like your standard recipe. Just follow along and you’ll be fine.

Layered Pumpkin Coconut Bars Recipe

Pumpkin Coconut Bars Recipe

Ingredients and Supplies Needed

Long Rectangle Tart Pan
1 cup graham crackers, ground/crushed
2-3 tablespoons butter, softened
¾ cup pumpkin puree
1 cup + 2 tbsp fine, unsweetened coconut flakes
2/3 cup packed brown sugar
dash of salt
½ cup sweetened condensed milk
½ cup melted milk chocolate

Pumpkin Coconut Bars Recipe

Layer 1:

1 cup ground graham crackers
2-3 tablespoons soft butter

Use a fork to combine these together in a medium large bowl until you have a consistency that can be pressed into your tart pan.

Also read:  Sunny Day Bento Box Recipe For The First Day of School

Pumpkin Coconut Bars Recipe

Layer 2:

¾ cup pumpkin puree
1 cup fine, unsweetened coconut flakes
2/3 cup packed brown sugar
dash of salt

Using the same bowl, mix these together until smooth and then spread evenly over the graham cracker butter base.

Pumpkin Coconut Bars Recipe

Layer 3:

½ cup sweetened condensed milk

Pour the sweetened condensed milk over the pumpkin coconut layer, evening out as best as you can with spatula. Bake for 15 minutes at 350 degrees or until the surface is covered with small bubbles.

Pumpkin Coconut Bars Recipe

Layer 4:

Allow to cool and then add ½ cup melted milk chocolate across the top and sprinkle the reserved 2 tbsp fine coconut flakes.

Pumpkin Coconut Bars Recipe

Now this is the hard part. The wait. Let the tart pan completely cool, at least 4 hours but preferably overnight before cutting into. NO CHEATING!

Pumpkin Coconut Bars Recipe 6 - Ridiculously Delicious Layered Pumpkin Coconut Bars Recipe

You can store these bars refrigerated for a few days (as if they are going to last this long!) or freeze some in smaller pieces for up to 3 months.

Pumpkin Coconut Bars Recipe

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This Ridiculously Delicious Layered Pumpkin Coconut Bars Recipe just might have to be a new Halloween tradition - so stinking easy to make and GOOD! via @jeanabeena

16 comments

  1. These look super tasty! I’m not a fan of pumpkin alone, but when it’s paired with other flavors I like I do like it. I definitely will be trying these out! I love the addition of the coconut!

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