Tailgating Treats: Pumpkin Spice Caramel Cookie Bars

It’s Fall and it’s Football Season. I am like a pig in…you know what. Social media is abuzz with all things pumpkin spice and I dig it.

In a few short days, I’ll be launching my Hungry Fan™ Pumpkin Spice Blend to compliment your tailgate grub (and your coffee, pancakes and waffles in the morning). You’ll be able to find it in Whole Foods and also on my site! (I’ll ship right to you)!

Here’s a TASTY, easy recipe that’ll wow your fellow tailgaters this weekend! It’s everything yummy you can think of, including pumpkin spice, in a single bite!

Pumpkin Spice Caramel Cookie Bars

Serves 18 (or 9 large pieces)

Ingredients

16.5 ounces chocolate chip cookie dough (homemade or store-bought)
25 mini pretzels, plus more for serving
Whipped cream

¾ cup dates, pitted
¼ cup water
1 teaspoon dark brown sugar
¼ cup almond butter

1 ¼ cup rolled oats
¼ cup honey
1 large egg
3 tablespoons 2% Greek yogurt
¼ fine sea salt
2 tablespoons Hungry Fan™ Pumpkin Spice Blend, plus more for serving

Directions

Preheat oven to 375°F.

Grease an 9”x9” baking dish with butter or coconut oil. Set aside.

Combine your dates, water and brown sugar in a small pot and cook over medium-high for 5 minutes. Remove from heat. Using a fork, mash the dates until it forms a sticky paste, adding in additional water if necessary. Stir in almond butter and set aside.

In a medium-sized mixing bowl, combine the rolled oats, honey, egg, yogurt, salt and pumpkin spice blend. Mix well.

Spoon the pumpkin spice blend into the baking dish, spreading evenly along the bottom.

Top with an evenly-spaced layer of pretzels. Then top with the caramel date paste and then a layer of chocolate chip cookie dough.

Bake for 22 minutes.

Remove from the oven and let cool for 10 minutes.

Slice into 9 equal pieces. Serve as is or top each bar with a dollop of whipped cream sprinkled with crushed pretzels and additional pumpkin spice.