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Pumpkinroos (A twist on Scotcheroos)

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  • Yield: 24 bars
  • Prep Time:  20 minutes
  • Chill Time: 30 minutes


  • 1 cup sugar
  • 1 cup Karo® Light Corn Syrup
  • 1 cup creamy almond butter
  • 1 teaspoon pumpkin pie spice
  • 2 cups crispy rice cereal
  • 2 cups toasted oat cereal
  • 2 cups coarsely crushed pretzels
  • 2 ounces white chocolate melted
  • Garnish with pumpkin pie spice


  • Generously spray 13 x 9-inch baking dish with cooking spray.
  • Combine sugar and corn syrup in large pan. 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 teaspoon pumpkin pie spice; mixing until well combined. Add cereals and pretzels; mix well. Pour into prepared pan; pat into place.
  • Drizzle with white chocolate. Garnish with additional pumpkin pie spice. Refrigerate for 30 minutes to set chocolate. Cut into bars.

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