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Pumpkin Butterscotch Fudge Bars



Quick and easy


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

•  Fudge:

2  Tbsp.  butter or margarine

2/3  c. (5 oz. can)  NestlĂ© 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-roll 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 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 cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.
Nutritional Information
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