Happy Monday! Anyone else have an icy weekend? We got what us southerner’s consider a “winter storm”, but I’ve seen much worse in other places. Stephanie kindly reminded me what a real blizzard looked like via Snapchat. I don’t know how y’all do it!
I basically got 3 days to stay in my house and do whatever I pleased. This involved baking, eating, blog reading, and getting ahead in some of my classes. Not bad!
Today I am sharing the recipe I promised on Wednesday.
This recipe has a very special place in my heart… or should I say belly? This is probably my favorite thing to bake up. It’s actually a s’mores version of something I bake quite regularly. Inviting marshmallows and graham crackers to the party was a very good idea. While I haven’t been able to enjoy any real s’mores by our beloved fire pit, these do quite a nice job substituting.
This recipe turned me into a batter eater. I am usually able to resist batter, knowing that I will greatly enjoy the finished product. Plus raw egg whites freak me out, so that eliminates a lot of batters anyways. But this recipe… I want to lick the spoon and the bowl. Maybe I took the chance because there are no eggs, but once I took one bite I am surprised there was a finished product at all ;).
Yes, they are orange. And yes… it’s pumpkin. If you try to tell me that pumpkin season is over, I will just have to let you know that my pantry disagrees. One time last year Aldi had canned pumpkin on clearance for just $.25 and ever since I’ve kept an inventory of at least 5 cans. So no… there’s no stopping me.
You’ll be glad you added the pumpkin. Heck, you’ll be glad you made these. And if you’re like me, you’ll be lucky if they last 3 days.
Makes 8-9 bars
1/2 cup peanut butter
3/4 cup canned pumpkin
1/3 cup flour (white or whole wheat)
1 sheet graham crackers, crushed
2/3 cup baking stevia (or brown sugar)
1 tsp baking powder
Handful (about 1 cup) of mini marshmallows
2 tbsp chocolate chips
*Heat peanut butter in the microwave for 10-15 seconds, so that it will be easier to stir.
Preheat oven to 350 F. Grease 8×8 baking dish.
In a large bowl, combine peanut butter and pumpkin until smooth. Add flour, crushed graham crackers, stevia (or sugar), and baking powder. Stir until well combined. Fold in marshmallows.
Spread mixture (it’s thick) evenly into the 8×8 baking dish.
Bake for 15 minutes. Take out of oven and allow to cool for 10 minutes.
In a microwave safe dish, heat chocolate chips in 15 second intervals, stirring in between, until melted. With a spoon, pour melted chocolate onto bars, moving the spoon to make desired design.
Place in fridge and allow chocolate to harden before cutting.
Store in the fridge.
So you tell me…
Is there a seasonal item you want year around?
Did you do any baking while stuck inside? Or were you lucky and never were stuck inside?