Name: Pumpkin Pie S’mores Bars
Prep time: 15 min
Cook time: 15 min
Yield: 9
Ingredients: Cooking spray, for pan -; 2 c. finely ground graham cracker crumbs (from 9 graham crackers) -; 1/2 c. (1 stick) unsalted butter, melted -; 3/4 c. plus 2 tbsp. granulated sugar, divided -; 1 (15 oz.) can Good & Gather™ 100% Pure Pumpkin -; 1 (12 oz.) can evaporated milk -; 2 large eggs -; 2 tsp. pumpkin pie spice -; 1/2 tsp. kosher salt -; 1/2 c. bittersweet chocolate chips -; 1/4 c. heavy cream -; 3/4 c. mini marshmallows -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Pie S’mores Bars

1. Cooking spray, for pan -

2. 2 c. finely ground graham cracker crumbs (from 9 graham crackers) -

3. 1/2 c. (1 stick) unsalted butter, melted -

4. 3/4 c. plus 2 tbsp. granulated sugar, divided -

5. 1 (15 oz.) can Good & Gather™ 100% Pure Pumpkin -

6. 1 (12 oz.) can evaporated milk -

7. 2 large eggs -

8. 2 tsp. pumpkin pie spice -

9. 1/2 tsp. kosher salt -

10. 1/2 c. bittersweet chocolate chips -

11. 1/4 c. heavy cream -

12. 3/4 c. mini marshmallows -

How to cook deliciously - Pumpkin Pie S’mores Bars

1. Stage

Preheat oven to 350°. Grease an 8" baking pan with cooking spray and line with parchment paper, leaving an overhang on the two long sides. Grease parchment.

2. Stage

In a medium bowl, combine graham crackers, butter, and 2 tablespoons of the sugar. Scrape graham cracker mixture into prepared baking pan and press into a compact even layer using your fingers or the back of a small measuring cup. Bake until golden, about 15 minutes. Remove to a wire rack to let cool slightly.

3. Stage

In a large bowl, whisk Good & Gather™ pumpkin, evaporated milk, remaining ¾ cup of sugar, eggs, pumpkin pie spice, and salt until combined and smooth. Pour over slightly cooled crust and bake at 350°, until just set in the center, about 45 to 50 minutes more.

4. Stage

Remove baking pan from oven and let cool 2 hours on a wire rack or until cooled completely. Then refrigerate until well chilled, about 1 hour more or up 5 days in advance covered.

5. Stage

Preheat oven to 425°. Cut pumpkin bars into 9 squares. Place chocolate chips in a medium heatproof bowl. Pour heavy cream into another medium microwave safe bowl and microwave on high until just boiling, about 1 minute. Pour hot heavy cream over chocolate chips and cover bowl with a plate. Let sit 3 minutes until chocolate is melted, then stir until well combined.

6. Stage

Dollop a small spoonful of chocolate over each pumpkin bar and top with marshmallows. Bake until marshmallows are golden on top, 3 to 5 minutes. Remove from oven and serve or refrigerate until ready to serve.