Pumpkinroos (A twist on Scotcheroos)

Ingredients

• 1 pound, 3/4 ounce sugar
• 1 pound, 9 ounces Karo® Light Corn Syrup
• 1 pound, 2-3/4 ounces creamy almond butter
• 1 tablespoon pumpkin pie spice
• 3-1/2 ounces crispy rice cereal
• 3-3/4 ounces toasted oat cereal
• 5-1/2 ounces coarsely crushed pretzels
• 4 ounces roughly chopped pecans
• 4 ounces white chocolate, melted
• Garnish with pumpkin pie spice
• OR cinnamon maple sprinkle

Directions

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.

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.