Pumpkin S'mores Bars

Ingredients

• Food Club® Non-Stick Vegetable Oil Cooking Spray
• Food Club® Honey Graham Cracker Crumbs
• ½ cup plus 2 tablespoons Food Club® Light Brown Sugar
• 4 tablespoons Food Club® Sweet Cream Unsalted Butter (½ stick), melted
• ½ (29-ounce) can Food Club® 100% Pure Pumpkin
• 1 can (12 ounces) Food Club® Evaporated Milk
• 2 large Fresh Harvest Eggs
• 1 teaspoon Food Club® Ground Cinnamon
• ½ teaspoon Full Circle Market Ground Ginger
• ¼ teaspoon Food Club® Iodized Salt
• 1 cup Food Club® Real Semi-Sweet Chocolate Chips
• 1¼ cups Food Club® Mini Marshmallows

Directions

• 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.
• 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.  
• In large bowl, whisk pumpkin, milk, eggs, cinnamon, ginger, salt and remaining ½ cup brown sugar; fold in ½ cup chocolate chips.
• Pour pumpkin mixture over crust and sprinkle with remaining ½ 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. 
• 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 an airtight container up to 1 week.

For all of your Fall dinner needs visit your local Brookshire Brothers store.