Pumpkin Butterscotch Fudge Bars

Prep Time:
10 minutes
Cook Time:
25 minutes


Cookie Base:,

1c.all-purpose flour,

1c.quick or old-fashioned oats,

3/4c.firmly packed brown sugar,

1/2c.walnuts, chopped,

1/2c.flaked coconut,

1/2tsp.baking soda,

3/4tsp.pumpkin pie spice,

3/4c.butter or margarine, melted,


2Tbsp.butter or margarine,

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

3/4c.granulated sugar,

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

1 1/2tsp.pumpkin pie spice,


2c.miniature marshmallows,

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

3/4c.chopped walnuts, divided,

1tsp.vanilla extract,


1Preheat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil.

2For 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.

3For 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.

4Stir 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.

Nutritional Information

No Nutritional Information Available

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