All the nostalgia of a s’more, with a little autumn warmth. Layers of graham cracker, saffron-spiced pumpkin, rich chocolate, and toasted marshmallow come together for a treat worth slowing down for.
Ingredients:
- Unsalted grass-fed butter, for greasing the pan
- ¾ cup organic pumpkin purée (about ½ cup after blotting)
- 1 cup organic coconut sugar
- 10 tablespoons unsalted grass-fed butter, melted
- 3 tablespoons The Fullest Saffron Latte powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 large pasture-raised egg
- ½ teaspoon baking powder
- 2¼ cups organic all-purpose flour
- 4 oz Organic cacao chocolate bar, roughly chopped
- 2 organic graham cracker sheets, roughly broken (we like the honey cinnamon graham crackers from The Sourdough Project)
- 1 ½ cups marshmallows (we like the Mojave Marshmallows), cut into small pieces, divided
Optional: Replace ¼ cup of the coconut sugar with 3 tablespoons of pure maple syrup for a softer, slightly more moist bar.
In this Recipe
Get your therapeutic saffron dosage in a delicious, creamy, caffeine-free latte.
Instructions:
- Prepare your pan. Preheat the oven to 350°F. Grease a 9 × 9-inch baking pan with butter and line it with two overlapping sheets of parchment paper, leaving enough overhang to lift out the bars.
- Prepare the pumpkin. Spread the pumpkin purée onto a plate and gently press with paper towels to remove excess moisture. Continue until you have approximately ½ cup of concentrated pumpkin purée. This keeps the bars chewy rather than soggy.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter, coconut sugar, cinnamon, and sea salt. Add the egg and pumpkin purée, mixing until combined.
- Add the saffron. Stir in 3 tablespoons of The Fullest Saffron Latte powder, allowing its saffron and cardamom notes to blend into the pumpkin mixture.
- Finish the dough. Fold in the baking powder and flour until just combined. Gently stir in approximately three-quarters of the chopped cacao bar, graham crackers, and half of the cut marshmallows.
- Press dough into baking pan and top with remaining marshmallows, graham crackers, and chocolate.
- Freeze. Place the assembled bars in the freezer for 1 hour. This helps the marshmallows retain some texture during baking.
- Bake. Transfer directly from the freezer to the oven and bake for approximately 40–50 minutes, until the top is lightly golden and the edges are set. Because these use cut marshmallows rather than fluff, watch the top for excessive browning. Loosely cover with foil if needed.
- Cool and enjoy. Allow the bars to cool completely before slicing into 16 squares. Enjoy slightly warm for an extra-gooey chocolate and marshmallow center.
