These Chocolate Chip Pumpkin Pie Bars are so good! If you like pumpkin and chocolate, you will love this recipe. These bars are great for a snack with a glass of milk, good with coffee and wonderful with a big tall glass of sweet tea. They are very rich so you only need one to fill your sweet craving. I love having them in the refrigerator for a sweet treat.
12 whole graham crackers, crushed (I put them in a sandwich bag and use a rolling pin to crush them and I used honey graham crackers. My crackers came nine to a package and each cracker has 4 sections)
1 cup quick cooking oats or rolled oats, uncooked
4 tablespoons brown sugar
1 cup butter or 16 tablespoons or 2 sticks, melted
1 cup pecans or walnuts, crushed (Optional)
2 cups miniature marshmallows
1 cup chocolate chips
Crush the graham crackers and put in large bowl along with oats, brown sugar and melted butter. Mix well. If using nuts stir them into the mixture. Spray a 9 x 13 baking dish with cooking spray and press the graham cracker mixture out to cover the bottom of the dish. Bake in preheated 350 degree oven for 15 minutes. Remove and let cool. Spread miniature marshmallows and chocolate chips out over cooled crust.
1 (15 ounce) 100% pumpkin (not the pumpkin pie mix)
1 (12 ounce) can evaporated milk
1/2 teaspoon ginger
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
Stir all the above ingredients together with a spoon until well mixed. Pour over cooled crust, marshmallows and chocolate chips, spread to cover with a knife. Bake in preheated 350 degree oven for 20 minutes. Remove and add topping.
1 cup chopped nuts (walnuts or pecans)
1 tablespoon brown sugar
Mix together and sprinkle over pumpkin bars after they have cooked 20 minutes. Return to 350 degree oven and bake another 25 minutes to let the pumpkin pie filling set. Remove and let cool about 25 minutes before serving. These keep well in the refrigerator for several days and makes about 36 bars depending on the size you cut them. Enjoy!
Note: The marshmallows will rise to the top during baking and will brown. You could probably use the pumpkin pie mix in the can, too, but I have not tried this with the mix. I see no reason why you couldn’t.
If you like this recipe, you might also like my recipe for Pumpkin Nut Cake.
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