Pumpkin Campfire Bars -

Table of Contents

Preheat Oven: Set your oven to 350°F (175°C). In a small bowl, combine 3 cups of chocolate wafer crumbs, melted butter, and 1/3 cup of brown sugar. Press this mixture evenly onto the bottom of a greased 13×9-inch baking pan. Bake for 12-15 minutes until set, then let it cool on a wire rack.
Broil Marshmallows: Preheat the broiler. Spread the marshmallows on a rimmed baking sheet. Broil them 3-4 inches from the heat source until they are golden brown, about 30-60 seconds. Rotate the pan as needed to ensure even browning. Transfer the toasted marshmallows to a large bowl.
Prepare Filling: Beat the toasted marshmallows with cream cheese, pumpkin (or mashed sweet potatoes), pumpkin pie spice, the remaining 1/3 cup of brown sugar, and liquid smoke if using. Gently fold in the thawed whipped topping. Spread this mixture over the cooled crust. Refrigerate for at least 2 hours.
Make Chocolate Topping: In a small heavy saucepan, heat the chocolate chips, marshmallow creme, and milk over very low heat, stirring constantly until melted and smooth. Remove from heat and pour the mixture over the pumpkin filling.
Add Toppings and Chill: Sprinkle the chocolate layer with crushed meringue cookies and the remaining 1/2 cup of chocolate wafer crumbs. Cover the pan and refrigerate for at least 4 hours.
Serve: Cut into bars and enjoy. Store any leftovers in the refrigerator.