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!
Prep Time 30 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Chill Time 3 hourshours
Total Time 4 hourshours40 minutesminutes
Servings 16
Ingredients
For the crust
1 ½cups(150g)graham cracker crumbs, about 9 full crackers
2tablespoonsunsalted butter, cut into small pieces
2cupsminiature marshmallows
Instructions
Make the crust
Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray the paper lightly with cooking spray. Set aside.
Combine the graham cracker crumbs, sugar, and butter. Mix well. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Let cool on a wire rack.
Add the chocolate and heavy cream to a heatproof bowl set over a pot of barely simmering water. Stir continuously until completely melted and smooth. Spread over the cooled crust and freeze for 10 minutes or until set.
Make the filling
In a large bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Whisk in the pumpkin puree until well blended. Whisk in the evaporated milk and vanilla extract. Gently fold in the eggs until well incorporated. Spread evenly over the chocolate crust.
Bake for 45-50 minutes, or until the filling is set and the center is no longer wobbly. Cool completely in the pan on a wire rack. Cover loosely and refrigerate for at least 3 hours.
Make the topping
Lift the foil overhang to remove the bars from the pan. Cut into squares and arrange them on a parchment-lined cookie sheet.
Add the chocolate and butter to a heatproof bowl set over a pot of barely simmering water. Stir continuously until completely melted and smooth.
Spread a small spoonful of the chocolate over the top of each pumpkin bar. Top with a few marshmallows.
Bake on the top rack under the broiler for about 30 seconds, or until marshmallows are beginning to brown. Serve immediately.
Notes
Chocolate: Bittersweet chocolate can be used instead of semisweet.
Pumpkin: Be sure to use canned pumpkin puree and not just canned pumpkin.
Evaporated milk: I don't recommend substituting for anything else.
Make ahead tip:
Refrigerate bars without the chocolate/marshmallow topping in an airtight container for up to 5 days. Add the topping to the bars just before serving.