Pumpkin Butterscotch Fudge Bars

Ingredients

Cookie Base

• 1 cup all-purpose flour
• 1 cup Quaker® Oats (quick or old fashioned, uncooked)
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) butter, melted

Fudge

• 2 tablespoons stick butter
• 2/3 cup 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 (4 ounces) miniature marshmallows
• 1 2/3 cups (11 ounce package) butterscotch chips
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Line a 15 x 10 inch jellyroll pan with foil.

Cookie Base

1. Combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
2. Stir in butter; mix well.
3. Press into a jellyroll pan.
4. Bake for 13 to 15 minutes or until lightly brown.
5. Cool in pan on wire rack.

Fudge

1. Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes.
2. Remove from heat.
3. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
4. Pour over cookie base; sprinkle with remaining nuts.
5. Refrigerate until firm.
6. Cut into bars.

Attribution

Recipe and photo used with permission from: Quaker Oats