Gooey Pumpkin Smores Bars

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.