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Pumpkin Butterscotch Fudge Bars

Pumpkin Butterscotch Fudge Bars

Ingredients

Cookie Base

Fudge

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Instructions

  1. Heat oven to 350 degrees F. Line 15 x 10-inch jelly-roll pan with foil.
  2. For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
  3. Stir in butter; mix well.
  4. Press into jelly-roll pan.
  5. Bake for 13 to 15 minutes or until lightly brown.
  6. Cool in pan on wire rack.
  7. For fudge, 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, 8 to 10 minutes.
  8. Remove from heat.
  9. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
  10. Pour over cookie base; sprinkle with remaining nuts.
  11. Refrigerate until firm.
  12. Cut into bars.

Yield: about 4 dozen bars

Recipe and photo credit: Quaker Oats.

Other Thanksgiving recipes you may like...

Pumpkin Pie Smoothie
Southern Cornbread and Oyster Dressing
Brandied Apricot Pork Tenderloin
Cranberry Orange Relish


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