Get ready to experience a mind-blowing fusion of classic s'mores and cozy autumn flavors that will make your taste buds dance with joy! These Pumpkin Tahini S'mores Bars are not just another dessert - they're a revolutionary treat that combines the nostalgic campfire charm of s'mores with the rich, creamy essence of pumpkin and tahini. Imagine biting into a decadent bar that perfectly balances sweet, nutty, and marshmallowy goodness in every single bite. Whether you're a dessert enthusiast, a pumpkin spice lover, or just someone looking to impress at your next gathering, these bars are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1/2 cup tahini
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan, creating a compact base layer. Use the back of a spoon or measuring cup to ensure an even surface.
- In a separate large bowl, whisk together pumpkin puree, tahini, brown sugar, ground cinnamon, and ground ginger until smooth and well combined.
- Pour the pumpkin-tahini mixture over the graham cracker crust, spreading it evenly with a spatula to cover the entire surface.
- Sprinkle chocolate chips evenly across the pumpkin layer, ensuring they are distributed throughout the bars.
- Top the chocolate chips with mini marshmallows, covering as much of the surface as possible.
- Bake in the preheated oven for 22-25 minutes, or until the marshmallows are golden brown and puffy, and the edges are slightly set.
- Remove from the oven and let cool completely in the pan for at least 1 hour. The cooling process allows the bars to set and makes cutting easier.
- Using the overhanging parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 16 equal squares using a sharp knife.
- For best results, store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use fresh, high-quality ingredients for the best flavor profile. Fresh pumpkin puree and good-quality tahini make a significant difference.
- For an extra-smooth graham cracker base, pulse the crackers in a food processor before mixing with melted butter.
- Make sure to press the graham cracker crust firmly and evenly to create a solid foundation for your bars.
- Watch the marshmallows closely while baking to achieve that perfect golden-brown color without burning.
- Allow the bars to cool completely before cutting to ensure clean, neat squares.
- For a gourmet touch, try using dark chocolate chips or adding a sprinkle of sea salt on top before serving.
- These bars can be made ahead and stored easily, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 20mg
