Baked by an Introvert
Pumpkin S'mores Bars
With a graham cracker crust topped with melted chocolate, a creamy pumpkin pie filling, and a rich chocolate ganache and toasted marshmallow topping, these pumpkin s'mores bars will be the talk of the dessert table!
With layers of graham crackers, chocolate ganache, pumpkin, and marshmallows, these are a cross between summertime s'mores and your favorite pumpkin pie bars. They're an unexpected, decadent treat that's always a hit!
Make the graham cracker crust
Combine the crumbs, sugar and butter then press into the bottom of the pan. Bake for 10 minutes.
Add the chocolate ganache layer
Melt the chocolate and heavy cream over a pot of barely simmering water, until completely smooth. Spread over the cooled graham cracker crust and freeze until set.
Make the pumpkin filling
Combine the dry ingredients. Whisk in the pumpkin puree, evaporated milk, and vanilla. Fold in the eggs until incorporated.
Pour filling over ganache
Pour the mixture over the chocolate-covered crust.
Bake until the filling is set and the center is no longer wobbly, about 45 to 50 minutes. Cool completely on a wire rack then refrigerate for at least 3 hours.
Top the bars
Cut into squares. Melt the chocolate and butter and spread a spoonful over each pumpkin bar followed by a few marshmallows.
Bake under the broiler until the marshmallows begin to brown, about 30 seconds or so. Serve immediately!