Pumpkin Butterscotch Fudge Bars
• 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, baking soda and pumpkin
pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-ro
ll 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
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 min
ute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts.
Refrigerate until firm before cutting into bars.