Pumpkin Caramel Pretzel Bars

Since fall is in the air and that means pumpkin time, I decided to make a delicious pumpkin dessert.  Now that I am thinking about it, I think this would be a hit anytime of the year.  It is a pumpkin shortbread cookie with a homemade caramel glaze.  Then to top it off with the crushed pretzels, oh….yes.  It’s sweet and salty.  So, go ahead and indulge, your guaranteed to fall in love. 

 Ingredients:

For the pumpkin cookie layer:

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 5 Tablespoon pumpkin puree
  • 10 Tablespoons butter, cut into 1″ pieces

For the caramel layer:

  • 12 Tablespoon butter
  • 1 (14-ounce) can sweetened condensed milk
  • 4 Tablespoons agave nectar

For the topping:

  • 1 cup crushed salted pretzels

Directions:

For the pumpkin cookie layer:

  1. Preheat oven to 325° and spray 8″ square baking dish with cooking spray and line the bottom of the dish with parchment paper.
  2. In a food processor combine flour, sugar, cinnamon, pumpkin and butter.  Pulse on low until thoroughly combined.
  3. Remove and press into prepared baking dish.

4.  Pierce batter with a fork and bake for 5 minutes.   Then lower the temperature to 300° and bake for another 30-35 minutes or until batter is light golden brown.

5.  Place pan on wire rack and allow to cool completely.


For Carmel Topping:

  1. In a large microwave-safe bowl, melt measured butter.  Stir in condensed milk and agave nectar, whisk together until combined.   Heat in microwave for about 6 minutes.  Make sure to stir the mixture every 30 seconds, the mixture will be boiling.  The caramel is ready when it is a light golden brown color and a thicker consistency.  Make sure to keep a close eye on caramel while microwaving, it can easily boil over.

2.  Pour the hot caramel mixture over the cooled cookie layer.


The Finishing Touch:

1.  Sprinkle crushed pretzels over caramel layer while warm. Allow the bars to cool completely.

2.  Once bars are completely cooled, cut bars into serving size pieces.  Store in refrigerator and serve straight from there.

Adapted from sugarcrafter

Add Comment Register



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>