Pumpkin Spice Cookie Bars
On Monday I had a really exhausting day, so Tuesday I wanted to do something that was enjoyable, relaxing and Indulgent. After scouring the kitchen for my favorite sweet and salty ingredients, I thought I would put them all into one dish. Turns out, it came out better than I could have ever expected. You you can enjoy too!!!
16.5 oz. chocolate chip cookie dough (homemade or store-bought)
25 mini pretzels, plus more for serving
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
Preheat oven to 375°F.
Grease a 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.