OREO PUMPKIN S'MORES PIE BARS
PUMPKIN PIE BARS … everyone will want s’more.
Three things in life that are always delicious are pumpkin pie, s’mores, and Oreos. Put those hands together and dessert just went from “good” to “holy shit, wow!” I developed this black and orange recipe with Halloween in mind but it is for sure an epic win any time in the Fall—hello Thanksgiving. If you’re hosting friends for dinner, make these bars a day early and refrigerate them overnight. They look really beautiful when placed down on a table in front of a group of people.
NOTE. Even when cold and more solidified, this is an ooey gooey dessert. If you’re considering traveling with it, I would cut it on-site. That said, with the marshmallows on top, it is still kinda messy to cut. To be clear, I’m not telling you not to do it, I simply want you to be prepared!
TIP. When cutting your bars, use a sharp knife and then wash it with warm water and wipe it dry between cuts. This is how I maintained a clean marshmallow-free edge.
OREO PUMPKIN S'MORES PIE BARS
Ingredients
Instructions
- Preheat your oven to 350º.
- Toss your Oreos into your food processor and blend them down until you have an even fine crumble.
- Add your butter and process more until your butter is fully incorporated. If you press the mixture with your finger it should mush, not crumble. If it’s still crumbling, add a little more butter.
- Line your baking dish with parchment paper long enough for it to drape over the sides. Grease your parchment paper-lined baking dish with your baking spray and press your Oreo crust mixture down in an even layer on the base. I like to use the back of a measuring cup to smooth it out.
- Set aside.
- In your large mixing bowl, whisk together your pumpkin puree, light brown sugar, and eggs.
- Add your cornstarch, salt, pepper, cinnamon, ginger, nutmeg, clove, yogurt, and milk. Whisk until you have a smooth even mixture.
- Use a spoon to pour your mixture little by little into over your Oreo crust. You want the filling to come 3/4 of the way up. Use the back of your spoon to gently smooth it out until even. You are doing this gently because the crust is not baked. If you bang it around too much, it will move.
- Bake until almost completely firm aside from a slight jiggle in the middle—1 hour but check at 45 minutes.
- In your microwave-safe bowl, melt down your mini marshmallows—45 seconds total but make sure to open your microwave every 15 seconds to stir with your rubber spatula. I did this in two batches because they puff up a lot.
- Transfer your hot melted marshmallows to your mixing bowl. Add oat milk, vanilla, and confectioner's sugar. Whisk until you have a smooth, silky mixture. If it's not smoothing enough, add a touch more oat milk. You can also do this step with a stand mixer.
- Pour your mixture over your baked pumpkin pie filling.
- Lay one slice of your sliced marshmallows in rows across the width and length of your bars. Lay them so each marshmallow slice touches the one next to it on all sides.
- Use your kitchen torch to roast the marshmallow slices.
- Refrigerate ON A TRIVET for a minimum of 2 hours.
