• Start by placing the Oreos in a food processor.
• Blend until crumbs are formed.
• Melt the butter and pour into the Oreo crumbs. Mix well.
• Take a lined baking sheet (I used foil) and pour and press the Oreo mixture into the bottom of the tray.
• Bake at 325 degrees for 8 - 10 minutes. Remove from Oven.

Pumpkin Cream Cheese Layer

• While the Oreos are in the oven, add the butter and sugar to the mixing bowl of your stand-up mixer,.
• Using the paddle attachment, beat on low speed until combined.
• Next beat in cream cheese until just blended.
• Finish this layer by adding in the pumpkin puree. Mix until just combined.
• Pour the mixture over the Oreo crust and spread evenly with a spatula.
• Put back in the oven and bake for 45 minutes.

Chocolate Ganache Layer

• Chop up your chocolate or use chips.
• Heat the heavy cream and when it just begins to bubble, pour it over the chocolate.
• Keep stir until the chocolate is fully absorbed in to the cream.

Final Step

• Put the ganache in a squeeze bottle and drizzle all over the bars.
• Put in the refrigerator for a couple of hours minimum (I like my bars cold but these could be served at room temperature if you make them right before serving).
• Serve and enjoy!