TasteToronto | Pumpkin and Cocoa Graham Bars

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Pumpkin and Cocoa Graham Bars

Easy

Pumpkin and Cocoa Graham Bars

Robin Winship

Robin Winship

Pumpkin and Cocoa Graham Bars

Method

Ghost Meringues 7 Steps

  • Step 1

    Mix your egg whites in a large (clean) bowl making sure no yolks have gotten into the mixture. Mix with a handheld mixer or in a stand mixer on high until eggs become very frothy (3 minutes).

  • Step 2

    While you continue to mix, slowly add the sugar in increments. Then add your cream of tartar.

  • Step 3

    Mix on high until hard peaks form, when you lift the beaters up out of the bowl, the mixture should stand straight up.

  • Step 4

    With a spatula, add meringue mixture to a piping bag fitted with a tip (or a ziplock bag with one of the corners cut off). Line a baking sheet with aluminum foil and spray with cooking oil.

  • Step 5

    Turn oven down to 225 ̊F.

  • Step 6

    Pipe meringues onto the sheet, starting directly on the foil and working in small up and down motions. Keep them spaced apart.

  • Step 7

    Bake for 45 minutes, until hardened, Remove from oven, cool and decorate ghost faces with black decorating gel.

Cocoa Graham Cracker Crust 5 Steps

  • Step 1

    Preheat oven to 350 ̊F.

  • Step 2

    In a food processor, pulse graham crackers, sugar, melted butter and cocoa powder. Add black food colouring until desired shade achieved.

  • Step 3

    Grease a 9" x 13" baking dish and line with parchment paper so there is overhang on the longer sides of the dish.

  • Step 4

    Pour graham crackers crumbs into the baking dish and pat down until an even layer is spread out over the bottom of the dish.

  • Step 5

    Pre-bake your crust in the oven for 10 minutes.

Pumpkin Spice Filling 3 Steps

  • Step 1

    Mix together all ingredients in a medium bowl with a handheld mixer or mix in the bowl of a stand mixer.

  • Step 2

    Pour filling into your pre-baked crust and shake on the counter to even. Place in oven and cook for 45-50 minutes. The filling should still wiggle when you remove from the oven.

  • Step 3

    Cool for an hour before removing bars from baking dish. Cool for an hour on the counter and an additional two hours in the fridge.

Tags:

Ghost Meringues

Pumpkin and Cocoa Graham Bars

Toronto Recipes

Halloween Baking

Easy

Pumpkin and Cocoa Graham Bars

Robin Winship

Robin Winship

Pumpkin and Cocoa Graham Bars

Yields:

Serves 12

Prep Time:

0 hours 45 mins

Cook Time:

1 hours 43 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Cocoa Graham Cracker Crust

  • 20 full-sheet (300 grams) graham crackers

  • 10 tablespoons (144 grams) unsalted butter, melted

  • 2/3 cup granulated sugar

  • 2 tablespoons Dutch process cocoa powder or black cocoa powder

  • Black food colouring or a mix of primary colours

Pumpkin Spice Filling

  • 1 796 mL pure pumpkin puree

  • 1 cup brown sugar

  • 2 eggs

  • 1 1/2 cups heavy cream

  • 1 1/4 teaspoon pure vanilla extract

  • 1 tablespoon cornstarch

  • 2 teaspoons pumpkin spice

  • 3/4 teaspoon ground cinnamon

  • 1/4 salt

Ghost Meringues

  • 4 egg whites

  • 1 cup granulated sugar

  • 1/2 teaspoon cream of tartar

  • Black decorating icing gel

Send list of ingredients to myself

Method

Ghost Meringues 7 Steps

  • Step 1

    Mix your egg whites in a large (clean) bowl making sure no yolks have gotten into the mixture. Mix with a handheld mixer or in a stand mixer on high until eggs become very frothy (3 minutes).

  • Step 2

    While you continue to mix, slowly add the sugar in increments. Then add your cream of tartar.

  • Step 3

    Mix on high until hard peaks form, when you lift the beaters up out of the bowl, the mixture should stand straight up.

  • Step 4

    With a spatula, add meringue mixture to a piping bag fitted with a tip (or a ziplock bag with one of the corners cut off). Line a baking sheet with aluminum foil and spray with cooking oil.

  • Step 5

    Turn oven down to 225 ̊F.

  • Step 6

    Pipe meringues onto the sheet, starting directly on the foil and working in small up and down motions. Keep them spaced apart.

  • Step 7

    Bake for 45 minutes, until hardened, Remove from oven, cool and decorate ghost faces with black decorating gel.

Cocoa Graham Cracker Crust 5 Steps

  • Step 1

    Preheat oven to 350 ̊F.

  • Step 2

    In a food processor, pulse graham crackers, sugar, melted butter and cocoa powder. Add black food colouring until desired shade achieved.

  • Step 3

    Grease a 9" x 13" baking dish and line with parchment paper so there is overhang on the longer sides of the dish.

  • Step 4

    Pour graham crackers crumbs into the baking dish and pat down until an even layer is spread out over the bottom of the dish.

  • Step 5

    Pre-bake your crust in the oven for 10 minutes.

Pumpkin Spice Filling 3 Steps

  • Step 1

    Mix together all ingredients in a medium bowl with a handheld mixer or mix in the bowl of a stand mixer.

  • Step 2

    Pour filling into your pre-baked crust and shake on the counter to even. Place in oven and cook for 45-50 minutes. The filling should still wiggle when you remove from the oven.

  • Step 3

    Cool for an hour before removing bars from baking dish. Cool for an hour on the counter and an additional two hours in the fridge.

Tags:

Ghost Meringues

Pumpkin and Cocoa Graham Bars

Toronto Recipes

Halloween Baking