Heat oven to 350 degrees F. Line 15 x 10-inch jellyroll 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
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.
Prep Time: 35 min | CookTime: 22 min | Servings: 48 bars (4 dozen)
Nutritional information: Calories: 146 Calories from Fat: 71 Total Fat: 7.9
g Saturated Fat: 4.6 g Cholesterol: 10 mg Sodium: 76 mg Carbohydrates: 17.7 g Dietary
Fiber: .6 g Sugars: 12.7 g Protein: 1.5 g