Description
These Pumpkin S’mores Bars combine the cozy flavors of pumpkin spice with the classic campfire treat of s’mores. Featuring a crunchy graham cracker crust, a creamy pumpkin layer, melted chocolate chips, and toasted mini marshmallows on top, these bars are perfect for fall gatherings or anytime you want a sweet seasonal treat.
Ingredients
Scale
Graham Crust
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Pumpkin Layer
- 1 cup canned pumpkin puree
- 1 cup sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 large egg
Toppings
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set it aside to get ready for the crust.
- Make the crust: In a mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix well until all ingredients are evenly incorporated. Press this mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
- Prepare the pumpkin mixture: In a separate bowl, whisk together the canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and the egg until the mixture is smooth and well blended, ensuring no lumps remain.
- Add pumpkin layer to crust: Pour the prepared pumpkin mixture evenly over the graham cracker crust in your baking pan, smoothing it out gently with a spatula for an even surface.
- Sprinkle chocolate chips: Evenly distribute the semi-sweet chocolate chips over the top of the pumpkin layer, covering the surface.
- Bake initially: Place the pan in the preheated oven and bake for about 15 minutes to set the pumpkin layer and start melting the chocolate chips.
- Add marshmallows: Remove the pan carefully from the oven and evenly scatter the mini marshmallows over the top of the chocolate chips layer.
- Final bake: Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the marshmallows are golden brown and the edges of the bars are set firmly.
- Cool and serve: Remove the pan from the oven and let the bars cool completely on a wire rack. Once cooled, cut into squares and serve.
Notes
- For best results, make sure the pumpkin puree is smooth and well mixed with the other ingredients to avoid lumps.
- Watch the marshmallows closely during the final baking stage to prevent burning.
- Use a sharp knife warmed in hot water to cut the bars cleanly after cooling.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
- To make the crust gluten-free, substitute graham cracker crumbs with gluten-free cracker crumbs.
