Pumpkin Butterscotch Fudge Bars
You can make your own fresh pumpkin purée to use in this recipe or opt for the simpler canned pumpkin. Either way, the rich caramel flavor from the butterscotch morsels combine with the pumpkin for decadent, fall-flavored fudge.
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- 1 Cup all-purpose flour
- 1 Cup quick or old-fashioned oats
- 3/4 Cups light brown sugar
- 1/2 Cup walnuts, chopped
- 1/2 Cup flaked coconut
- 3/4 Teaspoons pumpkin pie spice
- 1/2 Teaspoon baking soda
- 3/4 Teaspoons butter, melted
For the fudge:
- 2 Tablespoons butter
- 2/3 Cups evaporated milk
- 3/4 Cups cane sugar
- 1/2 Cup pure pumpkin
- 1 1/2 Teaspoon pumpkin pie spice
- 1/4 Teaspoon salt
- 2 Cups miniature marshmallows
- 1 2/3 Cup butterscotch flavored morsels
- 3/4 Cups chopped walnuts, divided
- 1 Teaspoon vanilla extract
Preheat the oven to 350 degrees. F.
Line 15 by 10-inch jelly-roll pan with foil.
For cookie base: combine flour, oats, organic light brown sugar, walnuts, coconut, pumpkin pie spice and baking soda in medium bowl. Mix well. Stir in butter and mix well. Press into prepared jelly-roll pan.
Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
For the fudge:
For the fudge: combine butter, evaporated milk, organic sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. 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 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base and sprinkle with remaining walnuts.
Refrigerate until firm. Cut into bars.