Let’s get Spookyyyyyy!
Layered pumpkin and chocolate dessert bars topped with gooey marshmallow cobweb. Made using Marigold margarine.
Prep: 15mins Bake: 45mins Yield: 16-18 bars
Ingredients:
1/2 cup Marigold margarine, melted
1 cup cocoa powder, unsweetened
2 cups all purpose flour
1 tsp baking powder
1 3/4 – 2 cups sugar, to taste
4 large eggs, room temperature + lemon zest
1 1/4 cups pumpkin puree
1/4 cup vegetable oil
1 tsp + a pinch ground cinnamon, or to taste
Pinch of ground spices (nutmeg, clove, ginger, all spice) or to taste
Sprinkle of white chocolate chips or soft caramels, optional
1 cup mini marshmallows, melted and cooled
Method:
1. Preheat oven to 350°F/180°C. Lightly spray a 9×9 baking pan with non-stick oil then line with
parchment paper.
2. In a heavy pot on low heat, melt Marigold. Add cocoa powder and gently stir until smooth.
Remove from heat and allow to cool.
3. In a large bowl, whisk sugar and eggs until well incorporated. Add zest, flour and baking
powder – stir to combine but do not over mix.
4. Divide your egg, sugar and flour mixture evenly into two medium bowls. To one bowl – add
Marigold-chocolate mixture and stir to combine. Mixture will be thick and dough like. In the other
bowl – add pumpkin, oil and spices and stir to combine. Transfer about half cup of your pumpkin
batter to the chocolate batter and stir until incorporated – chocolate mixture should now be a
spreadable peanut-butter like consistency.
5. Begin layering the batters in your baking pan. Start by adding your chocolate mixture and
spread it evenly at the base of the pan. Then pour your pumpkin batter on top. If adding white
chocolate chips or any other add-ins — sprinkle it on top at this point.
6. Bake for approximately 40-45 minutes. Allow to cool on a wire rack prior to cutting and adding
marshmallow cobweb topping.
7. Melt your mini marshmallows in the microwave in 15 second intervals, until puffed and melted.
Stir with a fork to deflate and mix together. Allow to cool enough to safely handle. Be careful!
marshmallows are hot and dangerous!
8. Using your finger tips from both hands (or 2 forks) scoop up and stretch a small bit of
marshmallow into stringy strands.
9. Gently cover the top of your bars with a strand. Continue to pull and stretch marshmallow
strings in various directions and place onto each brownie until all brownies are covered. Add up to
2-3 layers marshmallow webs for extra spookiness. Serve & ENJOY!