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.
Pumpkin Butterscotch Fudge Bars is a dessert masterpiece, skillfully combining the flavors of LIBBY'S® pumpkin and the sweetness of NESTLÉ® TOLL HOUSE® butterscotch flavored morsels. Each bar is a delightful blend of textures, from the crunch of chopped nuts to the gooey charm of miniature marshmallows. The use of NESTLÉ® CARNATION® evaporated milk adds a rich, creamy foundation that accentuates the pumpkin and butterscotch notes.
Perfect for Thanksgiving or any holiday occasion, these bars create a sensation of warmth and nostalgia, making them an ideal intermediate-level option for family gatherings or festive events. You can enjoy these bars within an hour, making them a convenient yet indulgent treat. Great for dunking into your favorite hot beverage, these bars will quickly become a treasured part of your dessert repertoire.
Whether you are preparing for a celebratory occasion or simply craving a sweet, autumnal snack, these Pumpkin Butterscotch Fudge Bars will not disappoint.
Ingredients
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Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Preheat oven to 350° F. Line 15 x 10-inch jelly-roll pan with foil.
Step 2
Combine flour, oats, brown sugar, 1/2 cup nuts, coconut, baking soda and 3/4 teaspoon pumpkin pie spice in medium bowl; mix well. Stir in melted butter; mix well. Press into prepared jelly-roll pan.
Step 3
Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
Step 4
Combine 2 tablespoons butter, evaporated milk, granulated sugar, pumpkin, remaining 1 1/2 teaspoons 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.
Step 5
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 1/4 cup nuts. Refrigerate until firm before cutting into bars.
Ingredients
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Make It
Step 1
Preheat oven to 350° F. Line 15 x 10-inch jelly-roll pan with foil.
Step 2
Combine flour, oats, brown sugar, 1/2 cup nuts, coconut, baking soda and 3/4 teaspoon pumpkin pie spice in medium bowl; mix well. Stir in melted butter; mix well. Press into prepared jelly-roll pan.
Step 3
Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
Step 4
Combine 2 tablespoons butter, evaporated milk, granulated sugar, pumpkin, remaining 1 1/2 teaspoons 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.
Step 5
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 1/4 cup nuts. Refrigerate until firm before cutting into bars.
Ingredients
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