Pumpkin S’mores Bars
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Pumpkin S’mores Bars

Prep: 25 minutes plus cooling and chilling
Bake/Broil: 51 minutes • Serves: 16

Nonstick cooking spray
8 whole sheets graham crackers, finely crushed
1/2 cup plus 2 tablespoons brown sugar
4 tablespoons unsalted butter (1/2 stick), melted
1 can (15 ounces) 100% pure pumpkin
1 can (12 ounces) evaporated milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup semisweet chocolate chips
1-1/4 cups mini marshmallows

1. Preheat oven to 350°. Line 9-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.

2. In medium bowl, combine crushed graham crackers, 2 tablespoons brown sugar and butter; firmly press into bottom of prepared dish. Bake crust 10 minutes or until lightly browned; cool on wire rack.

3. In large bowl, whisk pumpkin, milk, eggs, cinnamon, ginger, salt and remaining 1/2 cup brown sugar; fold in 1/2 cup chocolate chips. Pour pumpkin mixture over crust and sprinkle with remaining 1/2 cup chocolate chips; bake 50 minutes or until knife inserted 1 inch from edge of dish comes out clean and center is almost set. Cool 30 minutes on wire rack; cover and refrigerate at least 3 hours or up to overnight.

4. Place oven rack 6 inches from source of heat; turn broiler to high. Sprinkle bar with marshmallows; toast under broiler 30 seconds or until marshmallows are golden brown. Using overhanging sides of foil, lift bar out of dish; transfer to cutting board. Remove foil; cut into 16 squares. Refrigerate bars in airtight container up to 1 week.

Approximate nutritional values per serving (1 bar):
207 Calories, 9g Fat (5g Saturated), 38mg Cholesterol,
113mg Sodium, 29g Carbohydrates, 2g Fiber, 4g Protein