Servings: 132 Servings
Equipment
- Oven
- Medium Bowl
- Microwave
- Baking Pan
- Large Bowl
- Whisk
- Cooling Rack
- Refrigerator
Ingredients
Crust
- 6 oz Dick Taylor Madagascar 72% Dark Chocolate Bar
- 1½ cups Graham Cracker Crumbs (12 full sheet graham crackers)
- ⅓ cup Butter (melted)
- ¼ cup Light Brown Sugar
Filling
- 15 oz Pumpkin Puree (pure)
- 1 cup Light Brown Sugar
- 3 Large Eggs
- 1 cup Heavy Cream
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Salt
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper with 1” overhang on the sides. Set aside.
- Melt 6 oz Dick Taylor Madagascar 72% Dark Chocolate Bar in medium size bowl. Set aside.
- In another bowl, mix together graham cracker crumbs, sugar and melted butter. Pour in exactly one half (3oz) of the melted chocolate and stir until combined.
- Press crumbs firmly and evenly into the bottom of the prepared baking pan. Pre-bake crust for 12 minutes.
- In a large bowl, whisk all of the filling ingredients together until smooth. Measure 1 cup (8 oz) of the filling into the remaining chocolate and whisk until smooth.
- Pour the plain filling onto the warm crust. Dollop the chocolate filling on top and swirl it in with a butter knife.
- Bake for 40–50 minutes or until the center is no longer jiggly.
- Remove from the oven, set on a wire rack, and allow to cool to room temp.
- Place in the refrigerator and chill completely, at least 2 hours more. Remove from the pan and cut into bars.Enjoy!
Notes
