Pumpkin S’mores Bars

Preheat the oven to 400°F (204°C). Line an 8x8-inch baking pan with parchment paper and set aside. Freeze the mini marshmallows for at least an hour.

In a large bowl, add in the melted butter, light brown sugar, pumpkin purée, egg, vanilla extract, and salt and whisk together for 2-3 minutes. Add in the flour and baking soda and gently fold into the wet ingredients just until it’s combined.

Divide the dough in half. Press the first half evenly into the bottom of the prepared baking pan.

Sprinkle half of the crushed graham crackers, half of the marshmallows, and half of the chocolate chips evenly over the dough. Evenly add the other half of the dough on top. Sprinkle the remaining graham crackers, marshmallows, and chocolate chips on top, lightly pressing them into the surface. Chill this in the freezer for 20-30 minutes.

Bake for 15-18 minutes or until the top is golden brown and the marshmallows are toasted.

Let this cool to room temperature for at least an hour before slicing into it.