-
48
Servings
-
10 min
Preparation Time
-
25 min
Cook Time
-
Pumpkin Butterscotch Fudge Bars have a cookie base with a smooth and creamy fudge topping. This decadent oatmeal fudge bar recipe combines a variety of yummy flavors including coconut, pumpkin, butterscotch, marshmallows and nuts.
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 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 12 tbsp butter or margarine, melted
-
Fudge
- 2 tbsp stick butter or margarine
- 2/3 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
- 1 ½ tsp pumpkin pie spice
- 1/4 tsp salt
- 2 cups (4 oz) miniature marshmallows
- 1 ⅔ cups (11 oz pkg) butterscotch chips
- 3/4 cup chopped walnuts, divided
- 1 tsp vanilla
Cooking Instructions
- Heat oven to 350°F.
- Line 15 x 10-inch jelly-roll pan with foil.
- For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
- Stir in butter; mix well.
- Press into jelly-roll pan.
- Bake 13 to 15 minutes or until lightly brown.
- Cool in pan on wire rack.
- 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.
- Remove from heat.
- Stir in marshmallows, chips, 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.
- Cut into bars.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
