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Pumpkin Butterscotch Fudge Bars recipe

Pumpkin Butterscotch Fudge Bars.

Combine pumpkin, chopped nuts, miniaturemarshmallows and butterscotch morsels and you’ve got chewy, moistand flavorful bars great for lunchboxes, after school snacksor for dunking into your favorite hot beverage.

Recipe: Pumpkin ButterscotchFudge Bars

Cookie Base:
1 cup all-purpose flour
1 cup quick or old-fashioned oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter or margarine, melted

2 tablespoons butter or margarine
2/3 cup NESTL ® CARNATION® 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 miniature marshmallows
1 (11-ounce) package NESTL ® TOLL HOUSE® ButterscotchFlavored Morsels
3/4 cup chopped walnuts – divided use
1 teaspoon vanilla extract

  • Preheat oven to 350°F (175°C).
  • Line a 15 x 10-inch jelly roll pan withfoil.
  • For Cookie Base: Combine flour, oats,brown sugar, nuts, coconut, baking soda and pumpkin pie spicein medium bowl; mix well. Stir in butter; mix well. Press intoprepared jelly roll pan.
  • Bake for 13 to 15 minutes or until slightlybrown. Cool in pan on wire rack.
  • For Fudge: Combine butter, evaporatedmilk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-dutysaucepan. Bring to a boil, stirring constantly, over medium heat.Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.
  • Stir in marshmallows, morsels, 1/2 cupnuts and vanilla extract. Stir vigorously for 1 minute or untilmarshmallows are melted. Pour over cookie base; sprinkle withremaining nuts. Refrigerate until firm before cutting into bars.

    Makes 48 bars.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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