6 Desserts in 1 Sheet Pan
This is truly a ‘something for everyone’ dessert— it features 6 types of sweet favorites: Pumpkin pie, apple pie, brownies, chocolate chip cookies (with and without M and M’s, though any mix-ins you like would be totally fine) and s’mores. You’ll need a sheet pan with dividers, which you can buy online— this will ensure that your dessert sections remain distinct and intact and minimize risk of sections oozing into each other. Also, store-bought, boxed or pre-made ingredients are totally fine here— though if you want to make any part (or all) from scratch, go for it!
Serves 20
INGREDIENTS
1½ cups apple pie filling
1½ cups pumpkin pie filling
1½ cups prepared brownie batter (see note)
24 oz prepared chocolate chip cookie dough, divided
⅓ cup M and M’s
2 pre-made pie crusts (1 14 oz box), chilled
2 sheets of graham crackers
1 3.5 oz dark chocolate bar
½ cup mini marshmallows
METHOD
Preheat oven to 350F.
Using a sheet pan with removable dividers, spray with baking spray and line the sheet pan with parchment with an overhang on the short sides (these will be your ‘handles’ to slide out finished dessert). Arrange dividers on prepared sheet pan so there are 6 even sections.
Section 1: Pour in brownie batter.
Section 2: Press in half the chocolate chip cookie dough. Leave a ¼” border around as the sides as cookie dough will expand when baking.
Section 3: Press in remaining half of chocolate chip cookie dough (again leaving a ¼” border) and sprinkle with M and M’s.
Section 4: Line bottom with graham crackers, breaking pieces to fit as need. Evenly layer in chocolate bar, again breaking pieces as needed to ensure one single layer.
Line two remaining sections (making sure that they are adjacent sections at the short end of the sheet pan) with prepared pie dough, ensuring crust comes up the sides and that there are no gaps or holes. Trim as needed. Fill one section with pumpkin pie filling. Add lattice design or decorative leaves with extra pie dough if desired. Fill second section with apple pie filling.
Use tin foil to cover 4 sections, leaving the pumpkin and apple pie sections exposed. Bake for 15 minutes. Remove foil and bake for 20 minutes. Add marshmallows over chocolate in an even layer and bake for another 10 minutes, until pumpkin pie is set and cookies are pale golden brown.
Cool completely (very important!), then slowly and carefully use parchment handles to slide dessert onto a large cutting board. Gently separate sections and lift out dividers. Using a very sharp knife, cut into bars and serve.
Note: For brownie batter, use half the amount of water required.