chocolate chip cookie dough, mini pretzels, dates, brown sugar, almond butter, rolled oats, honey, egg, Greek yogurt, fine sea salt, store-bought pumpkin spice blend, whipped cream
When you have a really exhausting day, all you want to do is relax, turn on your sport of choice, and enjoy an indulgent treat. That’s exactly how our founder, Daina, felt one Tuesday after a monstrous Monday.
After scouring the kitchen for her favorite sweet and salty ingredients, she decided to combine them in one dish. Turns out, it came out better than anyone could have ever expected. And now you can enjoy the fruits of her ingenuity as well with these delicious Pumpkin Spice Cookie Bars!
16 ½ ounces chocolate chip cookie dough
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
Whipped cream, for serving
Preheat oven to 375 degrees F.
Grease a 9x9-inch 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 they form 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 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, crushed pretzels, and additional pumpkin spice.