Pumpkin Butterscotch Fudge Bars

Contributor
This recipe is a wonderful combination of cookie and fudge
Wholesome Sweet

Wholesome Sweet

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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1310
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
61g
93%
Sugar
133g
N/A
Saturated Fat
30g
100%
Cholesterol
29mg
10%
Protein
17g
34%
Carbs
183g
61%
Vitamin A
144µg
16%
Vitamin B12
0.2µg
2.5%
Vitamin B6
0.3mg
14.8%
Vitamin C
3mg
6%
Vitamin D
1µg
0.2%
Vitamin E
1mg
7%
Vitamin K
7µg
9%
Calcium
221mg
22%
Fiber
7g
27%
Folate (food)
62µg
N/A
Folate equivalent (total)
144µg
36%
Folic acid
48µg
N/A
Iron
4mg
25%
Magnesium
143mg
36%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
14%
Phosphorus
387mg
55%
Polyunsaturated
19g
N/A
Potassium
586mg
17%
Riboflavin (B2)
0.5mg
26.5%
Sodium
445mg
19%
Sugars, added
126g
N/A
Thiamin (B1)
0.5mg
35.1%
Trans
0.3g
N/A
Zinc
3mg
18%