1c.quick or old-fashioned oats,
3/4c.firmly packed brown sugar,
3/4tsp.pumpkin pie spice,
3/4c.butter or margarine, melted,
2Tbsp.butter or margarine,
2/3c. (5 oz. can)Nestlé Carnation Evaporated Milk,
1/2c.Libby's 100% Pure Pumpkin,
1 1/2tsp.pumpkin pie spice,
1 2/3c. (11 oz. pkg.)Guittard Butterscotch Flavored Morsels,
3/4c.chopped walnuts, divided,
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.
No Nutritional Information Available