Pumpkin S’Mores Bars
A campfire classic gets a pumpkin-spiced twist in this easy, five-ingredient dessert. The bar’s bottom layer is made with Williams Sonoma Pumpkin Chocolate Chunk Quick Bread Mix, and the gooey top layer is a combination of chocolate chips and mini marshmallows. Crushed graham cracker crumbs are an optional topping, but we like the extra crunch and classic s’mores flavor they add.
Ingredients:
- 1 large egg, at room temperature
- 8 Tbs. (1 stick/125 g) unsalted butter, melted
- 1 package Williams Sonoma Pumpkin Chocolate Chunk Quick Bread Mix
- 4 oz. (125 g) milk chocolate chips or roughly chopped bar
- 1 cup (1 1/2 oz./ 43 grams) mini marshmallows
- 2 Tbs. crushed graham crackers (optional)
Directions:
Preheat an oven with a rack set in the center to 350°F (180°C). Lightly grease an 8-inch (20-cm) square baking dish with nonstick baking spray. Line the baking dish with parchment, leaving a 2-inch (5-cm) overhang on two sides. Grease the parchment.
In the bowl of a stand mixer fitted with the paddle attachment or using a bowl and an eclectic hand mixer, whisk together the egg and melted butter. Add the quick bread mix and beat until a wet, crumbly dough forms.
Press the dough in an even layer into the pan, then top with the chocolate and marshmallows. Transfer to the oven and bake until the chocolate is melted, and the marshmallows are toasted, 12 to 15 minutes.
Allow the bars to cool in the pan for 15 minutes, then use the parchment sling to transfer to a cutting board. Sprinkle the crushed graham crackers over the bars, if using. Use a greased, sharp knife to cut into squares. Serve the bars warm or let cool completely. The bars will keep in an airtight container for 3 days at room temperature. Makes 12 to 16 bars.
Williams Sonoma Test Kitchen
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