12 oz Chocolate Almond Bark or Milk Chocolate Chips
12 oz Mini Marshmallows
Directions:
Preheat the oven to 350 degrees F and spray a 9x13 baking pan with cooking spray.
Add the butter and brown sugar to the bowl of a stand mixer. Beat until creamy. Add the pumpkin, eggs, and vanilla and beat until well combined.
In a separate bowl combine the baking powder, salt, flour, cinnamon and nutmeg. Slowly pour into the butter mixture and mix with the mixer on low speed until combined.
Pour into the baking pan and spread into an even layer. Bake for 24-25 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
Finely chop the chocolate almond bark and sprinkle evenly over the top. Alternately, sprinkle the chocolate chips evenly over the top. Bake for 2-3 minutes or until melted. Use an offset spatula to spread the chocolate evenly over the top.
Sprinkle the marshmallows evenly over the top. Bake for 2-3 minutes or until soft and starting to melt. Use a kitchen torch to lightly toast the tops of the marshmallows.
Let the bars cool for at least 20 minutes before slicing. When ready to slice, dip a knife in hot water and slice one square. Continue to dip the knife in hot water between slices to prevent sticking. Use a spatula to remove the bars and serve. Enjoy!
Store leftovers in an airtight container on the counter.
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12 oz Chocolate Almond Bark or Milk Chocolate Chips
12 oz Mini Marshmallows
Directions:
Preheat the oven to 350 degrees F and spray a 9x13 baking pan with cooking spray.
Add the butter and brown sugar to the bowl of a stand mixer. Beat until creamy. Add the pumpkin, eggs, and vanilla and beat until well combined.
In a separate bowl combine the baking powder, salt, flour, cinnamon and nutmeg. Slowly pour into the butter mixture and mix with the mixer on low speed until combined.
Pour into the baking pan and spread into an even layer. Bake for 24-25 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
Finely chop the chocolate almond bark and sprinkle evenly over the top. Alternately, sprinkle the chocolate chips evenly over the top. Bake for 2-3 minutes or until melted. Use an offset spatula to spread the chocolate evenly over the top.
Sprinkle the marshmallows evenly over the top. Bake for 2-3 minutes or until soft and starting to melt. Use a kitchen torch to lightly toast the tops of the marshmallows.
Let the bars cool for at least 20 minutes before slicing. When ready to slice, dip a knife in hot water and slice one square. Continue to dip the knife in hot water between slices to prevent sticking. Use a spatula to remove the bars and serve. Enjoy!
Store leftovers in an airtight container on the counter.
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