Ridiculously Delicious Layered Pumpkin Coconut Bars Recipe

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.

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

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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16 thoughts on “Ridiculously Delicious Layered Pumpkin Coconut Bars Recipe”

  1. It’s such a lovely recipe that I can’t wait to try. It has everything that I enjoy and a good pumpkin recipe is something you simply cannot miss!

    Reply
  2. That is pretty amazing! I love that combination of coconut and chocolate as is so I’m sure it’s going to be even more tasty when you add pumpkin to the mix!

    Reply
  3. OH my goodness these really do look delicious! I love the idea of eating up some pumpkin coconut bars! I am going to give this recipe a try soon.

    Reply

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