White Chocolate Pumpkin Bars

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

Bars:

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

White Chocolate Ganache:

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