• Move the oven rack to the center position.
• Preheat oven to 350 degrees.
• Measure the foil with enough to have to overhang on all four sides.
• Line a 9 x 9-inch baking pan with foil.
• Work to make the foil fit into the corners of the pan.
• Spray the pan with nonstick baking spray.

Bars:

• Add butter in a medium bowl, put the bowl in the microwave set on medium until the butter has
• melted.
• Set the butter aside allowing it to slightly cool.
• Add in the sugar.
• With an electric mixer, beat the butter and sugar together until smooth.
• Continue mixing while adding both the eggs and vanilla.
• Slowly add in the pumpkin puree. Mix to combine.
• Whisk flour, baking powder, salt, and cinnamon together in a bowl.
• Use a rubber spatula to blend the dry ingredients in with the wet ingredients.
• Do not overmix.
• Add in the white chocolate chips and the chopped white chocolate-covered pretzels.
• Use a rubber spatula to spread the batter in the baking pan and smooth the top of the batter.
• Sprinkle chopped pretzels on top.
• Bake at 350 degrees for 30-45 minutes or until the top is golden brown and shiny.
• Remove from the oven and place the pan on a wire rack to cool.

White Chocolate Ganache:

• Chop the white chocolate wafers into small pieces.
• Pour water in a double boiler.
• Add the chopped chocolate wafers to a bowl over the double boiler.
• Position the bowl so that it does not touch the heated water.
• Bring water to low heat.
• Stir constantly.
• Move the pot away from the heat, continuing to stir.
• Stir until all of the lumps have melted.
• Pour the ganaches over the blondies.
• Use an offset spatula to cover the pan of blondies.
• Add a pretzel on top of the ganache and sprinkle several white chocolate chips around the
• pretzel.
• Set aside.
• Cut into bars and serve.