Pumpkin S'mores Bars
 
 
Ingredients
  • For the crust:
  • 2 cups gluten free graham cracker crumbs (from one 7.5 ounce box)
  • 6 tablespoons butter, melted
  • pinch of salt
  • For the chocolate ganache:
  • 1 cup chocolate chips (about 5 ounces)
  • 4 tablespoons butter
  • For the pumpkin custard:
  • 1 15-ounce can pumpkin puree
  • ⅔ cup brown sugar
  • 2 large eggs plus 2 egg yolks (reserve the whites for the marshmallow layer)
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅓ cup milk
  • For the marshmallow layer:
  • 2 egg whites
  • 1 cup (7 ounces) granulated sugar
  • ¼ cup plus 1 tablespoons water
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
Instructions
  1. For the crust: Preheat oven to 350 degrees F. Mix graham cracker crumbs, melted butter and salt and press into an 8 by 8 inch pan that is lined with parchment paper. Bake 8 minutes, until crust begins to brown. Remove from oven and cool slightly.
  2. For the ganache: Combine chocolate chips and butter in a small microwave-safe bowl. Microwave on 50% power at 30 second intervals, stirring after each time, until chocolate is completely melted. Pour over crust.
  3. For the pumpkin custard: In a large bowl, whisk together pumpkin, brown sugar, eggs, egg yolks, cornstarch, cinnamon and allspice. Whisk in the milk, then pour custard over the chocolate ganache layer. Bake at 350 degrees for 35 to 40 minutes, until custard is fully set and begins to brown. Cool completely on a wire rack.
  4. For the marshmallow layer: Combine egg whites, sugar, water, vanilla, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water). Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
  5. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 7 to 8 minutes.
  6. To assemble, remove the cooled pumpkin bars from the pan then peel off the parchment paper. Spread the marshmallow evenly over the top of the pumpkin bars. If you’re feeling fancy, you can pipe it on with a piping bag.
  7. Use a kitchen to evenly brown the marshmallow layer. To cut the bars, run a sharp knife under hot water then wipe dry. Slice bars into 16 even pieces, running knife under the water and drying after each cut.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-smores-bars/