Pumpkin Butterscotch Fudge Bars
Featured Pinch Tips Video
Family Tested & Approved
firmly packed brown sugar
chopped walnuts, divided
pumpkin pie spice, divided
unsalted butter, melted
pure packed pumpkin
Preheat the oven to 350 degrees.
Line a 15 x 10 inch jelly roll pan with foil.
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.
Stir in melted butter and mix well.
Press into the prepared jelly roll pan.
Bake for 13 to 15 minutes or until slightly browned.
Cool in pan on a wire rack.
For the fudge: In a medium heavy duty sauce pan, combine butter, evaporated milk, pumpkin, sugar, 1/2 tsp. pumpkin pie spice and salt.
Bring to a boil, stirring constantly, over medium heat.
Boil, stirring constantly for 8 to 19 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 this mixture over the cookie base. Sprinkle with 1/4 cup chopped walnuts.
Refrigerate until firm before cutting into bars.