Lay foil in an 8 x 8 pan to cover the bottom and sides. Spray lightly with cooking spray. Preheat the oven to 350 degrees.

Place the graham crackers and pretzels in a food processor and pulse to create 1 1/2 cups crumbs. If you don’t have a food processor, place in a plastic bag and make crumbs with a rolling pin. In a medium bowl, combine the crumbs and melted butter. Press the mixture into the bottom of the 8 x 8 pan.

In a small bowl, stir together the condensed milk, beer and Saucy Mama Hatch Chili Mustard. Set aside.

Place the powdered sugar and cream cheese in the bowl of a stand mixer and mix slowly with the paddle attachment until smooth. (Or use a large bowl and hand mixer). Once blended, add in the eggs one at a time until combined.

Pour the beer condensed milk mixture evenly in the pan on top of the crumb mixture.

Sprinkle the chocolate chips evenly over the beer sauce.

Sprinkle the small pieces of Pretzel Toffee evenly over the chocolate chips. (save the large pieces to serve alongside the bars)

Pour the cream cheese mixture over the chocolate chips and toffee. Bake in a 350-degree oven for 1 hour, or until the center stops to wiggle when you grab the pan.

Remove from oven and allow to cool for at least 30 minutes.

Place two spatulas under the foil on each side and lift the whole dessert out of the pan. Place on a cutting board.

Using a large knife or dough cutter, cut the square into 9 large bars. If you eat the dessert warm from the oven, the squares will be ooey and gooey like pecan pie. If you refrigerate them overnight, they will become more firm, so you can eat them with your fingers.

Serve with a glass of stout beer and a side of Pretzel Toffee.