Pumpkin Butterscotch Fudge Bars
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.
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.
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
42
Calories Per Serving
170
Calories from fat
80
% Daily Value *
- Total Fat 9g 14%
- Saturated Fat 5g 26%
- Cholesterol 10mg 4%
- Sodium 75mg 3%
- Carbohydrates 20g 7%
- Dietary Fiber 1g 4%
- Vitamin A 8%
- Vitamin C 0%
- Calcium 4%
- Iron 2%
- Sugars 14g
- Protein 2g
* Percentage Daily Values are based on a 2000 calorie diet.