1. Generously spray half sheet pan with cooking spray. Combine sugar and corn syrup in large stock pot. 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 tablespoon pumpkin pie spice; mixing until well combined. Add cereals, pretzels and pecans; mix well. Pour into prepared pan; pat into place.
  2. Drizzle with white chocolate. Garnish with desired spice. Cool for at least 4 hours or refrigerate for 30 minutes to set chocolate. Cut into bars.
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