Layered Pumpkin Smores Bars
dairy-free recipe using real pumpkin
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Fall Halloween dessert idea for layered pumpkin s'mores bars, dairy-free recipe.
Pumpkin S’mores Bars Inspiration
Halloween is just around the corner, and it's time to elevate your dessert game with a delicious and dairy-free twist on a classic treat. S’mores has been a lifetime favorite of mine! Every year our family would roast marshmallows and make s’mores around the fire. I wanted to create a less messy s’mores appropriate for the fall season with hints of pumpkin spice.
Imagine layers of real pumpkin filling, rich dairy-free chocolate ganache, topped with fun ghost marshmallows, all combined in one irresistible pumpkin dessert. Whether you're looking for a fun fall treat for the kids or a spooky addition to your Halloween party, these bars are sure to be a hit. Makes 8 large bars.
Let’s begin!
Ingredients to make pumpkin s’mores bars
graham crackers (12 full sheets)
6 tbsp plant butter, melted
1/4 cup granulated sugar
3/4 cup dark chocolate chips, dairy-free
3/4 cup canned coconut milk, full fat
10oz bag marshmallows
1 cup pure pumpkin puree, canned
1 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup canned coconut milk
Optional garnish: ghost marshmallow peeps
Equipment needed: 8x8 square pan, parchment paper
How to make pumpkin s’mores bars
Instructions:
Preheat oven to 350℉ and line an 8x8 square metal pan with parchment paper, leaving a little overhang.
To a food processor, add graham crackers, melted butter and sugar. Pulse a few times, then process until you have a moist medium-fine crumb mixture.
Spread crumb crust mixture into pan on top of parchment paper and press down in an even layer. Place on center rack in oven and bake for 10-12 minutes or until fragrant and slightly browned. Remove and put on cooling rack while making ganache.
Next, make the dairy-free chocolate ganache:
Add the chocolate to a medium bowl and set aside. Heat coconut milk in a small saucepan to a simmer, not a boil, then add milk to the bowl with chocolate. Let sit for two minutes, then stir until smooth and creamy.
Pour the chocolate ganache on top on the graham cracker crust layer and evenly spread on top. Place in fridge while making pumpkin marshmallow layer (next step.)
To a large sauce pot, add marshmallows, pumpkin puree, salt and spices and stir over medium-low heat until melted and blended together evenly.
Remove from heat and transfer to a medium bowl and let cool to room temperature (or almost room temp is fine.)
Add coconut milk to pumpkin mixture and mix together with electric mixer on medium speed for 2 minutes.
Note: If you don’t have an electric mixer, you can beat by hand for 3-4 minutes.
Remove square pan from fridge and pour pumpkin mixture on top of chocolate ganache layer and spread evenly. Place pan back in fridge and chill for at least four hours.
When set, remove from fridge and lift bars out of pan with the parchment paper and cut into 8 large rectangle shaped bars.
The top pumpkin layer already has marshmallow in it, but for a fun Halloween dessert, add some marshmallow ghost peeps on top of bars. (Keep reading for how to toast marshmallow ghost peeps.)
If you want to have toasted ghost peeps on top, turn your peeps around to the all white side (because the black eyes and mouths will run under the heat.)
Place bars with peeps under a broiler for 1-2 minutes until they reach desired toasty brown color. DON’T WALK AWAY, WATCH THE ENTIRE TIME! Let cool completely and use an edible black marker to draw eyes and mouth on your ghost peeps. Store in fridge until ready to serve. This dessert last safely in fridge for up to 7 days.
For a delicious fall snack or dessert, serve as is! These pumpkin layered bars are irresistibly delicious and make a perfectly portioned treat, snack with a pumpkin spiced latte or late night dessert with some hot cocoa.
Enjoy!
🧡Julie
Layered Pumpkin S'mores Bars (dairy-free recipe)
Ingredients
Instructions
- Preheat oven to 350℉ and line an 8x8 square metal pan with parchment paper, leaving a little overhang.
- To a food processor, add graham crackers, melted butter and sugar. Pulse a few times, then process until you have a moist medium-fine crumb mixture.
- Spread crumb crust mixture into pan on top of parchment paper and press down in an even layer. Place on center rack in oven and bake for 10-12 minutes or until fragrant and slightly browned. Remove and put on cooling rack while making ganache.
- Next, make the dairy-free chocolate ganache: Add the chocolate to a medium bowl and set aside. Heat coconut milk in a small saucepan to a simmer, not a boil, then add milk to the bowl with chocolate. Let sit for two minutes, then stir until smooth and creamy.
- Pour the chocolate ganache on top on the graham cracker crust layer and evenly spread on top. Place in fridge while making pumpkin marshmallow layer (next step.)
- To a large sauce pot, add marshmallows, pumpkin puree, salt and spices and stir over medium-low heat until melted and blended together evenly.
- Remove from heat and transfer to a medium bowl and let cool to room temperature (or almost room temp is fine.)
- Add coconut milk to pumpkin mixture and mix together with electric mixer on medium speed for 2 minutes. Note: If you don’t have an electric mixer, you can beat by hand for 3-4 minutes.
- Remove square pan from fridge and pour pumpkin mixture on top of chocolate ganache layer and spread evenly. Place pan back in fridge and chill for at least four hours.
- When set, remove from fridge and lift bars out of pan with the parchment paper and cut into 8 large rectangle shaped bars.
- The top pumpkin layer already has marshmallow in it, but for a fun Halloween dessert, add some marshmallow ghost peeps on top of bars. (Keep reading for how to toast marshmallow ghost peeps.)
- If you want to have toasted ghost peeps on top, turn your peeps around to the all-white side (because the black eyes and mouths will run under the heat.)
- Place bars with peeps under a broiler for 1-2 minutes until they reach desired toasty brown color. DON’T WALK AWAY, WATCH THE ENTIRE TIME! Let cool completely and use an edible black marker to draw eyes and mouth on your ghost peeps. Store in fridge until ready to serve. This dessert last safely in fridge for up to 7 days.
Notes
Note: I am lactose intolerant, so I chose to make this a dairy-free recipe. If you want to substitute with real dairy ingredients, use equal amount substitutions
Storage: Store in fridge until ready to serve. This dessert last safely in fridge for up to 7 days.
Nutrition Facts
Calories
337Fat (grams)
13 gSat. Fat (grams)
9 gCarbs (grams)
47 gFiber (grams)
3 gNet carbs
49 gSugar (grams)
33 gProtein (grams)
4 gSodium (milligrams)
222 mgCholesterol (grams)
0 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per cupcake
