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.