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
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.
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