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Nutrition Facts
Serving Size 325 g
(Approx. 12 Servings)
Amount Per Serving
Calories 530 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 150 mg 6%
Total Carbohydrate 62 g 21%
Dietary Fiber 3 g 12%
Sugars 45 g
Protein 5 g
Vitamin A 35% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Butterscotch Fudge Bars
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
12  People


Recipe makes 12 Servings

1 cup(s) H-E-B Baker's Scoop All Purpose Flour
1 cup(s) H-E-B Quick Oats
3/4 cup(s) H-E-B Brown Sugar, firmly packed
1 1/4 cup(s) Diamond Chopped Walnuts, divided use
1/2 cup(s) sweetened coconut flakes
1/2 Tsp Arm & Hammer Baking Soda
2 1/4 Tsp McCormick Pumpkin Pie Spice, divided use
3/4 cup(s) unsalted butter, melted
2 Tbsp unsalted butter
5 Oz Nestlé Carnation Evaporated Milk
3/4 cup(s) H-E-B Cane Sugar
1/2 cup(s) Libby's 100% Pure Pumpkin
1/4 Tsp kosher salt
2 cup(s) Jet Puff Mini Marshmallows
11 Oz Guittard Butterscotch Flavored Morsels
1 Tsp HEB Vanilla Pure Extract
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Preheat oven to 350°F.
Line 15 x 10-inch jelly-roll pan with foil.
For Cookie Base: Combine flour, oats, brown sugar, coconut, baking soda, 1/2 cup chopped walnuts, and 3/4 tsp. pumpkin pie spice in medium bowl; mix well. Stir in melted 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, 1 1/2 tsp. 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 chopped walnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
Pour over cookie base; sprinkle with remaining 1/4 cup chopped walnuts.
Refrigerate until firm, before cutting into bars.



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