Go Back
–+ servings

Layered Pumpkin S'mores Bars (dairy-free recipe)

Pumpkin Smores Bars fall dessert idea. 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.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 337 kcal

Ingredients
  

  • 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
  • 10 oz 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

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.

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.

Nutrition

Calories: 337kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 9gSodium: 222mgFiber: 3gSugar: 33g
Tried this recipe?Mention @inspirationapron or tag #inspirationapron !