PUMPKIN BUTTERSCOTCH FUDGE BARS

• PREP TIME
  35 MINUTES
• COOKING TIME
  22 MINUTES
• SKILL LEVEL
  CHALLENGING
• MAKES
  42 
  BARS

INGREDIENTS

• COOKIE BASE:
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• FUDGE:
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) NESTLÉ CARNATION® Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup LIBBY'S 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

INSTRUCTIONS

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.

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.