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Pumpkinroos (a Twist on Scotcheroos)

Pumpkinroos (a Twist on Scotcheroos)

Ingredients

Directions

  1. Generously spray half sheet pan with cooking spray. Combine sugar and corn syrup in large stock pot. Heat over medium-high heat, stirring frequently until sugar is dissolved and the mixture just begins to boil around the edges. Remove from heat. Stir in almond butter and 1 tablespoon pumpkin pie spice; mixing until well combined. Add cereals, pretzels and pecans; mix well. Pour into prepared pan; pat into place.
  2. Drizzle with white chocolate. Garnish with desired spice. Cool for at least 4 hours or refrigerate for 30 minutes to set chocolate. Cut into bars.