Can I make this recipe completely nut-free?

The crust is naturally nut-free thanks to SunButter, so just swap the pecans for pumpkin seeds or another seed to make the bars completely nut-free.

Can I use regular coconut milk instead of sweetened condensed coconut milk?

No that will not work here unfortunately, the bars will not set properly. You can make your own sweetened condensed coconut milk like this if you want.

Where can I find sweetened condensed coconut milk?

Many mainstream grocery stores carry it (my local Publix does!), almost all natural food stores will have it, or you can order it on Amazon or Thrive Market .

My bars came out very gooey/wet, what did I do wrong?

Most likely they just need to cool/chill more, but if they are still too gooey to slice after chilling you may have underbaked them or incorrectly measured the filling ingredients. I recommend baking them until the edges are nice and golden brown, and I also recommend measuring all ingredients by weight if possible for most accurate measurements.

Pumpkin Magic Bars (dairy-free)

Description

Magic cookie bars (a.k.a. seven layer bars) with a pumpkin spice twist! These dairy-free pumpkin magic bars are reminiscent of your favorite thanksgiving pumpkin pie but with the addition of white chocolate chips, toasted pecans, and coconut all layered on top of a gluten-free crust. An incredibly easy and delicious recipe for fall!

Ingredients

Scale

Gluten-Free Cereal Crust

3 cups (115g) crispy rice cereal
1 tsp pumpkin pie spice
1/4 tsp salt
3 tbsp (60g) maple syrup
1/4 cup (65g) No Sugar Added SunButter

Toppings

14oz sweetened condensed coconut milk
1/2 cup (120g) pumpkin puree
2 tsps pumpkin pie spice
1 cup (180g) dairy-free white chocolate chips
1 cup (112g) chopped pecans
3/4 cup (50g) shredded coconut

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Instructions

Line an 8×8″ pan with parchment paper. Preheat the oven to 350°F. In a food processor, grind the cereal with the salt and pumpkin pie spice to a find crumb.
Add the SunButter and maple syrup. Process again to a sticky/wet sand consistency.
Press very firmly into the bottom of the prepared pan (I like to place a piece of wax paper on top and use the bottom or a measuring cup to press flat).
Blend the pumpkin puree, sweetened condensed coconut milk, and pumpkin pie spice for the topping.
Pour this mixture on top of the crust and spread evenly.
Evenly distribute the white chocolate chips, pecans, and coconut on top of the pumpkin layer.
Use a fork to press so the pumpkin soaks through to the top.
Bake for 30-32 minutes at 350°F, until golden brown around the edges.
Cool completely or even chill before slicing into bars.

Keywords: dairy free, halloween, thanksgiving, pumpkin spice, fall, pumpkin pie, healthy, white chocolate, pecan, coconut