1 (8 oz) bag Pumpkin Spice White Crème Pretzel Crisps (or two 4-oz bags)
½ cup butter
½ cup brown sugar
½ cup white chocolate chips or vanilla melting wafers
⅛ teaspoon pumpkin pie spice
Crushed Biscoff cookies for topping
Instructions
Preheat the oven to 400°F. Line a small rimmed baking sheet or a 9×13 pan with foil and parchment paper.
Spread the pretzel crisps in an even single layer across the lined pan.
Melt the butter and brown sugar together in a saucepan over medium heat. Stir until the mixture is bubbling, then let it boil for 3 minutes.
Quickly pour the hot toffee over the pretzels and spread to coat.
Bake for 4–5 minutes, just until the toffee is bubbling.
Remove from the oven and immediately sprinkle the white chocolate chips over the top. Let them sit for a minute to soften, then spread into a smooth layer.
Dust with pumpkin pie spice and sprinkle generously with crushed Biscoff cookies.
Let the bark cool completely, then refrigerate for 30 minutes before breaking into pieces.