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Gooey Pumpkin Spice S’mores Bars

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Level: Easy

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Description

Yep, chocolate goes great with pumpkin! I used a package of pumpkin spice marshmallows to make these yummy pumpkin spice 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:
  • 24 ounces, weight Nestle Toll House Semi-sweet Chocolate Chips
  • ½ cups Carnation Evaporated Milk
  • 8 ounces, weight Kraft Jet Puffed Pumpkin Spice Marshmallows
  • 10-½ ounces, weight Kraft Jet Puffed Mini Marshmallows

Preparation

Preheat oven to 350 F.

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.

Line pan with foil or parchment paper. I used an 8×8 pan. Press the graham cracker mixture 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.

Bake at 350 F for 8 minutes to “set” crust. Watch crust so that it doesn’t burn! Remove pan from oven and let crust cool while making the fudge. Turn the oven off.

In a non-stick saucepan add the chocolate chips and 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.)

Pour over the cooled graham cracker crust. Chill in the refrigerator for 4-6 hours.

After the fudge has hardened 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 the oven at 300 F until marshmallows have melted. This will only take a few minutes but keep an eye on it to make sure the marshmallows don’t burn. Remove pan from oven and let it cool.

Once cooled, cut into bars.

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