Pumpkin Butterscotch Fudge Bars
Makes about 4 dozen bars
Prep Time: 15 min.
Baking Time: 13 to 15 min.
Time: 10 min.
Total Time: 38 to 40 min.
- 2 - Tablespoons stick butter or margarine
- 2/3 - cup
- 3/4 - cup granulated
- 1/2 - cup 100% Pure Pumpkin
- 1-1/2 - teaspoons pumpkin pie spice
- 1/4 - teaspoon
- 2 - cups (4 oz.) miniature marshmallows
- 1-2/3 - cups (11-oz. pkg.) butterscotch chips
- 3/4 - cup chopped walnuts, divided
- 1 - teaspoon
Preheat oven to 350°F. Line 15 x 10-inch jelly-roll pan with
For cookie base, in medium bowl, combine
flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and
baking soda. Mix well. Stir in butter and mix well. Press into
jelly-roll pan. Bake 13 to 15 minutes or until lightly brown.
Cool in pan on wire rack.
For fudge, in medium, heavy saucepan, combine
butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and
salt. Bring to a boil, stirring constantly, over
medium heat. Boil, stirring constantly, 8 to 10 minutes.
Remove from heat. Stir in marshmallows, chips,
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. Cut into bars.