Gooey Pumpkin Smores Bars

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What doesn’t go good with chocolate?  I haven’t found anything that chocolate doesn’t go with.  Even these Pumpkin Smores.  Yep, chocolate even goes with pumpkin!  I used a package of Pumpkin Spice marshmallows to make these yummy bars.

Gooey Pumpkin and Spice Smores Bars

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Gooey Smores Pumpkin Bars

I layered it with 2 layers of marshmallows.  I topped the chocolate with Pumpkin Spice marshmallows then added marshmallow cream on top of the Pumpkin Spice layer.

 

Gooey Pumpkin Smores Bars

Gooey Pumpkin Smores Bars

Yield: 9 bars
Gooey Pumpkin Smores Bars

Ingredients

  • FOR THE CRUST:
  • 12 Full-size Sheets Of Graham Crackers (12 Is About 6 1/2 Ounces)
  • ¼ cups Sugar (optional)
  • 6 Tablespoons Butter
  • FOR THE TOPPING:
  • ½ cups Carnation Evaporated Milk
  • 24 ounces, weight Nestle Toll House Semi-sweet Chocolate Chips
  • 8 ounces, weight Kraft Jet Puffed Pumpkin Spice Marshmallows
  • 10-½ ounces, weight Kraft Jet Puffed Mini Marshmallows

Instructions

  1. Place graham crackers into a large plastic zip lock baggie. Seal the bag. Roll over the baggie with a rolling pin to crumble up the crackers until you have coarse crumbs. Add remaining crust ingredients into the baggie and crumble baggie with hands to mix well.
  2. Line pan with foil or parchment paper. I used an 8×8 pan. Press graham crackers into the bottom of the pan using the bottom of a cup or your hands to press the mixture into pan. Just cover the bottom of the pan, not the sides.
  3. Bake at 350 for 8 minutes to “set” crust. Watch crust so that it doesn’t burn! Let crust cool while making fudge.
  4. In a non-stick pan add the chocolate chips and 1/2 cup evaporated milk. Cook on medium heat until the chips have melted, stirring constantly. (If you want your mixture a little thinner add a little more evaporated milk to your preference)
  5. Pour over cooled graham cracker crust. Chill in the refrigerator for 4-6 hours.
  6. After the fudge has harden and cooled, top with pumpkin spice marshmallows and mini-marshmallows. I layered the pumpkin spice marshmallows first then put the mini marshmallows on top. Place in oven at 300F until marshmallows have melted. Let cool.
  7. Once cooled, cut into bars.
Nutrition Information:
Yield: 9 bars Serving Size: 1
Amount Per Serving: Calories: 597Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 24mgSodium: 124mgCarbohydrates: 88gFiber: 10gSugar: 58gProtein: 6g

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3 Comments

  1. Pingback: Homemade Pumpkin Ice Cream with Cake

  2. Pingback: Pumpkin Cake and Ice Cream Sandwiches

  3. Pingback: Oreo Cookie Hot Chocolate-Drinks

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