Name: Pumpkin Butterscotch Fudge Bars
Prep time: 35 s
Cook time: 22 s
Total time: 57 s
Yield: 42
Ingredients: 1 cup all-purpose flour; 1 cup quick or old-fashioned oats; 3/4 cup firmly packed brown sugar; 1 1/4 cups chopped walnutsdivided; 1/2 cup flaked coconut; 1/2 teaspoon baking soda; 2 1/4 teaspoons pumpkin pie spicedivided; 3/4 cup (1 1/2 sticks) butter or margarinemelted; 2 tablespoons butter or margarine; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk; 3/4 cup granulated sugar; 1/2 cup LIBBY'S® 100% Pure Pumpkin; 1/4 teaspoon salt; 2 cups miniature marshmallows; 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels; 1 teaspoon vanilla extract

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.