Pumpkin Spice Bar with Butterscotch and Salted Pretzel Recipe
There is something absolutely, undeniably soul-warming about Fall desserts. Award-winning, Miami, Florida-based Chef Adrianne Calvo has decided to infuse her trademark Maximum Flavor into the Fall season by putting her own delicious twist on what is sure to be a seasonal favorite for years to come! Chef Adrianne’s Pumpkin Spice Bar with Butterscotch and Salted Pretzel is one of her very own easy to make and outrageously delicious Fall favorites that she hopes will be one of yours as well. This recipe will make approximately 9 servings.
Pumpkin Spice Bar with Butterscotch & Salted Pretzel Recipe
Crust:
2 cups graham cracker, ground
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon kosher salt
1/2 cup unsalted butter, melted
Filling:
2 cups canned pumpkin
1 cup cream cheese, softened
1/2 cup cool whip topping
1/2 cup condensed milk
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
Topping:
1/2 cup cream cheese, softened
2 cups cool whip topping
1/2 cup powder sugar
1 cup butterscotch chips
1/2 cup salted pretzels, chopped
Preheat the oven to 350 degrees F. Mix all the ingredients for the crust in a bowl to combine well. Grease an 8×8 baking dish and press the crust ingredients onto the bottom of the baking dish. Bake for 5 minutes and then allow to cool. In a blender, whip all the filling ingredients together and pour onto crust. Freeze for 2 hours to set. In another blender, whip cream cheese, cool whip, and powdered sugar. Spread topping onto the top of set pumpkin. Sprinkle with butterscotch chips and pretzel. Refrigerate for 2 hours.
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. You can connect with the chef over on Facebook.
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