Baked by an Introvert
Combine the crumbs, sugar and butter then press into the bottom of the pan. Bake for 10 minutes.
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.
Combine the dry ingredients. Whisk in the pumpkin puree, evaporated milk, and vanilla. Fold in the eggs until incorporated.
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.
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!