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    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.

 

 

 

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