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Pumpkin S’mores Bars

Prep: 25 minutes plus cooling and chilling
Bake/Broil: 1 hour 1 minute • Serves: 16

1.Preheat oven to 350°. Line 9-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.

2.In medium bowl, stir graham crackers, 2 tablespoons brown sugar and butter; firmly press into bottom of prepared dish. Bake crust 10 minutes or until lightly browned; cool on wire rack.

3.In large bowl, whisk pumpkin, milk, eggs, cinnamon, ginger, salt and remaining 1/2 cup brown sugar; fold in 1/2 cup chocolate chips. Pour pumpkin mixture over crust and sprinkle with remaining 1/2 cup chocolate chips; bake 50 minutes or until knife inserted 1-inch from edge of dish comes out clean and center is almost set. Cool 30 minutes on wire rack; cover and refrigerate at least 3 hours or up to overnight.

4.Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Sprinkle bar with marshmallows; broil 1 minute or until marshmallows are golden brown. Using overhanging sides of foil, lift bar out of dish; transfer to cutting board. Remove foil; cut into 16 square bars.

Approximate nutritional values per serving (1 bar):
207 Calories, 9g Fat, 5g Saturated Fat, 38mg Cholesterol, 117mg Sodium,
29g Carbohydrates, 2g Fiber, 22g Sugars, 18g Added Sugars, 4g Protein

Chef Tips:
To finely crush graham crackers: Place crackers in large zip-top plastic bag; seal bag, pressing out excess air. With rolling pin or smooth side of meat mallet, finely crush crackers.

Refrigerate bars in an airtight container up to 1 week.