Pumpkin Spice Gooey Smore’s Cake Bars…that’s quite a name, huh? I have been on a huge pumpkin kick lately, it is September after all (even though it still doesn’t feel like it). I have so many delicious recipes to share with you guys it’s been hard to keep it to just one a week.
I didn’t plan on making these bars but when I spied the pumpkin spice marshmallows at the store, they somehow jumped into my cart so I had to figure out something yummy to make with them. I was experiencing a major lack of creativity and for a few days could only think of rice krispie treats.
But I wanted to share something more decadent. I was thinking and thinking, then smore’s popped into my head. Pumpkin and chocolate totally go together so I knew it would be a good combination.
I went searching through my saved dessert recipes and came across this one. I knew it was something I could alter into a delicious, spicy, fall treat. The original recipe called for yellow cake mix and white chocolate chips but to combine well with the pumpkin marshmallows, I decided to go with a spice cake mix and half dark, half white chocolate.
If you prefer one kind of chocolate over the other, go with just that but I couldn’t decide which would be more delicious so I went with both!
- 1 box spice cake mix
- 1 large egg
- 1 stick butter, softened
- 4 1/2 full graham crackers
- 5 ounces white chocolate chips
- 5 ounces dark chocolate chips
- 2 cups pumpkin spice marshmallows
- 1/2 cup sweetened condensed milk
- Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges.
- Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white and dark chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top.
- Bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars. Let cool completely then remove bars from pan with foil edges. Cut into squares and enjoy room temperature or chilled.