The title of these sweet treats may be a little confusing.
And pumpkin can only mean one thing (at least for me)…that it’s fall!
I love the fall so much (sorry, I know I’ve been saying that a lot lately!).
I found these bars after hearing about a similar recipe from a friend at work. I was generally happy with how they turned out. Much to my surprise, I was out of graham crackers and had to improvise with the pretzel crust. I would have added another tablespoon of butter to it (I will include it in the recipe below). I also couldn’t find cinnamon chips and thought I had white chocolate chips, but I didn’t…so I used just semi-sweet (correct recipe below).
Sooooooooo even though these bars were good…they would have been way better had I read the recipe and looked through my pantry prior to going to the store.
Also, going to the grocery store on a Sunday is THE worst idea. I always think (hope?) it won’t be as busy as the week before…but sure enough, every Sunday is terrible.
There are no carts left.
There are people texting in the MIDDLE OF THE ISLE with their giant carts parked so no one can get by. People bunch around the free sample tables and leave their carts full of belongings (i.e. children) everywhere so you have to awkwardly move their cart and hope they A. don’t notice, or B. don’t super mean mug the crap out of you.
Then, everyone wants ice cream (including you)…so the cases are completely fogged up from everyone standing there with the door open while aimlessly searching for the newest flavor of Ben & Jerry’s (guilty).
Then, finally…there is the line that takes literally forever. And once you are up there the woman checking you out can’t find the code for your Tomatillos so she has to find help, which takes forever. And all the while, the same Dad who mean-mugged you for moving his cart earlier (so what if there was a child in it) is once again, giving you the death stare while silently judging the fact that you have ice cream, candy (baking supplies, duh) the largest bag of tortilla chips you could find, wine, 4 avocados, 4 bricks of misc. cheeses, tampons and a handful of other impulse buys (all high in fat/sugar). You finally finish, take your reusable bags from home (unlike angry, organic, beard-Dad) and make the super sweaty trek from the store to your house because no one in their right mind would try parking at that zoo on a Sunday.
So take my advice: Make some fall treats and avoid the grocery store on Sundays 🙂
Pumpkin Pretzel Seven Layer Bars
For Graham Crust:
1 Cup Graham Cracker Crumbs
2 Tablespoons Sugar
3 Tablespoons Melted Butter
For Pretzel Crust:
1 Cup Pretzel Crumbs
4 Tablespoons Sugar
4 Tablespoons Butter, Melted
1/2 Cup Cinnamon Chips (I didn’t have any so I sprinkled cinnamon over crust and did all chocolate chips)
1/2 Cup Chocolate Chips
1/2 Cup Sliced Almonds
1/3 Cup Shredded Sweetened Coconut
1/2 Cup Sweetened Condensed Milk
1/4 Cup Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice
Preheat oven to 350 degrees and line a 9X9 pan with parchment paper.
Pulverize graham crackers or pretzels to form crumbs for crust.
Combine sugar with crumbs and melted butter and firmly press into the bottom of parchment lined pan.
Sprinkle with cinnamon chips, chocolate chips, almonds and coconut.
In a small bowl, combine sweetened condensed milk, pumpkin and pumpkin pie spice. Once combined, pour over coconut mixture and place in oven for about 30 minutes, or until the edges brown and the pumpkin is cooked all the way through (doesn’t jiggle in the center).
Let bars cool completely before slicing.