Pumpkin Butterscotch Fudge Bars have a tremendous flavor combination of chopped nuts, miniature marshmallows and butterscotch morsels and make a chewy, moist and flavorful bar. Great for lunchboxes, after school snacks or for dunking into your favorite hot beverage.
Directions
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
- Serving Size
1/48 bars (4 dozen) of recipe
- Calories 146
- Calories from Fat 71
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 7.9g 12%
- Saturated Fat 4.6g 23%
- Cholesterol 10mg 3%
- Sodium 76mg 3%
- Carbohydrates 17.7g 6%
- Dietary Fiber .6g 2%
- Sugars 12.7g
- Protein 1.5g
- Vitamin A 3%
- Vitamin C 0%
- Calcium 2%
- Iron 4%