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Pumpkin Butterscotch Fudge Bars

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 or margarine, melted

Fudge

  • 2 tablespoons stick butter or margarine
  • 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 15 x 10-inch jelly-roll pan with foil.
  2. 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. 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 (used with permission): Quaker Oats.

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