Pumpkinroos (a Twist on Scotcheroos) Recipe
- Yield: 1/2 Sheet Tray
Ingredients
- 3/4 oz sugar
- 1 lb 9 ounces corn syrup, light
- 3/4 oz creamy almond butter
- 1 tbsp Durkee® Pumpkin Pie Spice
- 3 1/2 oz crispy rice cereal
- 3 3/4 oz toasted oat cereal
- 5 1/2 oz coarsely crushed pretzels
- 4 oz roughly chopped pecans
- 4 oz white chocolate, melted
- Garnish with Durkee® Pumpkin Pie Spice
- Or Durkee® Cinnamon Maple Sprinkle
Directions
- 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.
- 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.
