Pumpkin Butterscotch Fudge Bars

Beverley Williams

By
@Beverley1991

I love to make these as gifts and also for holiday parties.


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Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
all purpose flour
1 c
quick oats
3/4 c
firmly packed brown sugar
1 1/4 c
chopped walnuts, divided
1/2 c
flaked coconut
1/2 tsp
baking soda
2 1/4 tsp
pumpkin pie spice, divided
cu3/4p c
unsalted butter, melted
2 Tbsp
unsalted butter
5 oz
evaporated milk
3/4 c
sugar
1/2 c
pure packed pumpkin
1/4 tsp
kosher salt
2 c
mini marshmallows
11 oz
butterscotch morsals
1 tsp
vanilla

Directions Step-By-Step

1
Preheat the oven to 350 degrees.
2
Line a 15 x 10 inch jelly roll pan with foil.
3
For Cookie Base:
4
In a medium bowl, combine flour, oats, brown sugar, coconut, baking soda, 1/2 c. walnuts and 3/4 tsp. pumpkin pie spice. Mix well.
5
Stir in melted butter and mix well.
6
Press into the prepared jelly roll pan.
7
Bake for 13 to 15 minutes or until slightly browned.
8
Cool in pan on a wire rack.
9
For the fudge: In a medium heavy duty sauce pan, combine butter, evaporated milk, pumpkin, sugar, 1/2 tsp. pumpkin pie spice and salt.
10
Bring to a boil, stirring constantly, over medium heat.
11
Boil, stirring constantly for 8 to 19 minutes. Remove from heat.
12
Stir in marshmallows, morsels, 1/2 cup chopped walnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
13
Pour this mixture over the cookie base. Sprinkle with 1/4 cup chopped walnuts.
14
Refrigerate until firm before cutting into bars.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy