Cooking

Pumpkin Pie S’mores Bars

A welcome variation to the same old holiday desserts, these Pumpkin Pie S’mores Bars are so much easier to make than actual pie, and way more fun to eat! To start, a layer of creamy Good & Gather™ 100% Pure Pumpkin filling is baked atop a buttery graham cracker crust. You could stop there–and it would be delicious–but to complete the s’moresification, we add melted bittersweet chocolate and a heaping pile of mini marshmallows, baked until gooey and golden. One bite is proof that, even without a campsite, these s’mores are on fire.

Yields: 9 servings

Prep Time: 15 mins

Process Time: 1 hour 15 mins

Total Time: 3 hours 30 mins

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

Directions

  1. 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. 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. 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. 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. 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. 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.

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