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Desserts: Pumpkin Butterscotch Fudge Bars

Source of Recipe

www.verybestbaking.com


List of Ingredients

BASE:
1 cup flour
1 cup quick or old fashioned oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter, melted

FUDGE:
2 tablespoons butter
2/3 cup evaporated milk
3/4 cup sugar
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups mini marshmallows
11 ounces butterscotch chips
3/4 cup chopped walnuts, divided
1 teaspoon vanilla


Recipe

PREHEAT oven to 350ºF. LINE 15 x 10-inch jelly-roll pan with foil.

FOR COOKIE BASE: COMBINE flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan. BAKE for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

FOR FUDGE: COMBINE butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.