> 2 (5.3 oz) pkgs Walkers Pure Butter shortbread
> 10 tsp unsalted butter, melted, divided
> 2 large eggs
> 1/2 cup molasses
> 3/4 cup light brown sugar
> 2 tsp pumpkin pie spice
> 1/2 tsp salt
> 1 cup dates
> 1 1/2 cups pretzel sticks
> 2/3 cup chopped pecans
> 1/4 cup rolled oats
Preheat the oven to 375°F. Break the shortbread into small pieces and place in a food processor. Add 3 tbsp butter and pulse until finely crushed and well combined. Press crumbs into the bottom of a foil-lined 9x13-inch baking pan in an even layer.
In a large bowl, whisk together the eggs, molasses, ¼ cup brown sugar, pumpkin pie spice, salt and 4 tbsp butter. Chop the dates and fold into the eggs. Pour over the shortbread crust. Bake 15 min.
Meanwhile, in a clean food processor bowl, pulse the pretzels, pecans, oats, and ½ cup brown sugar with remaining 3 tbsp melted butter until coarsely chopped. After 15 min. of baking, remove pan from oven and top with the pretzel crumble. Bake another 10 min., until filling is set. Cool completely on wire rack. Using edges of foil, remove bar from pan and cut into 1½x2-inch rectangles.