Pumpkin Magic Bars with Pretzel Crust

Last week there was a potluck at work.  By the time I saw the sign-up, only desserts were left!  I was not sad about this!

Since it’s fall, I decided to try a fun new recipe.  These are, at their essence, a salty-sweet fall version of a 7-layer bar…only with 5 layers (I omitted nuts since I work in a nut-free school and coconut because it's gross).

These bars are super rich, but the salty pretzel crust helps balance it all out.  The bars were very popular at work - I only came home with a handful of bars!

Pumpkin Magic Bars with Pretzel Crust

Adapted from Crazy for Crust

2 cups mini pretzel twists

2 tablespoons sugar

5 tablespoons butter, melted

¾ cup mini semi-sweet chocolate chips

⅓ cup caramel chips

½ cup sweetened condensed milk

¼ cup pumpkin puree

¼ teaspoon ground cinnamon

⅛ teaspoon ground ginger

⅛ teaspoon ground cloves

Preheat oven to 350 degrees F and line a 9x9-inch pan with parchment.  Lightly spray with nonstick spray.

Place the pretzels in a food processor and pulse until fine.  Add the sugar and butter and pulse until combined.

Pour the pretzel mixture into the prepared pan and press down evenly.  Sprinkle with semi-sweet chocolate chips and then caramel chips.

Whisk together the sweetened condensed milk, pumpkin and spices.  Pour evenly over the bars.  Bake in the preheated oven for 28-33 minutes or until the top is bubbly and thick.  

Move to a wire rack and cool completely before cutting.  Refrigerate until ready to enjoy.