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Pumpkin Butterscotch Fudge Bars
Prep Time:
10 minutes
Cook Time:
25 minutes

Cookie Base:

1 c. all-purpose flour

1 c. quick or old-fashioned oats

3/4 c. firmly packed brown sugar

1/2 c. walnuts, chopped

1/2 c. flaked coconut

1/2 tsp. baking soda

3/4 tsp. pumpkin pie spice

3/4 c. butter or margarine, melted


2 Tbsp. butter or margarine

2/3 c. (5 oz. can) Nestlé Carnation Evaporated Milk

3/4 c. granulated sugar

1/2 c. Libby's 100% Pure Pumpkin

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

2 c. miniature marshmallows

1 2/3 c. (11 oz. pkg.) Guittard Butterscotch Flavored Morsels

3/4 c. chopped walnuts, divided

1 tsp. vanilla extract


Preheat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil.
For Cookie Base: Combine flour, oats, brown sugar, nuts, coconut, baki
ng 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 minu
tes or until slightly brown. Cool in pan on wire rack.
For Fudge: Combine butter, evaporated milk, sugar, pumpkin, pumpkin pi
e spice and salt in medium, heavy-duty saucepan. Bring to a boil, stir
ring 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 co
okie base; sprinkle with remaining nuts. Refrigerate until firm before
cutting into bars.

Nutritional Information

No Nutritional Information Available


No Source Information Available