Pumpkin butterscotch fudge Bars from Carnation and Nestles
From mystic_river1 17 years ago
Ingredients
- cookiE BASE shopping list
- 1 cup all-purpose flour shopping list
- 1 cup quick or old-fashioned oats shopping list
- 3/4 cup firmly packed brown sugar shopping list
- 1/2 cup chopped walnuts shopping list
- 1/2 cup flaked coconut shopping list
- 1/2 teaspoon baking soda shopping list
- 3/4 teaspoon pumpkin pie spice shopping list
- 3/4 cup butter or margarine, melted shopping list
- FUDGE shopping list
- 2 tablespoons butter or margarine shopping list
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® evaporated milk shopping list
- 3/4 cup granulated sugar shopping list
- 1/2 cup LIBBY'S® 100% Pure pumpkin shopping list
- 1 1/2 teaspoons pumpkin pie spice shopping list
- 1/4 teaspoon salt shopping list
- 2 cups miniature marshmallows shopping list
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® butterscotch Morsels shopping list
- 3/4 cup chopped walnuts, divided shopping list
- 1 teaspoon vanilla extract shopping list
- Directions: shopping list
- PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with foil. shopping list
- FOR cookiE BASE: shopping list
- COMBINE flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan. shopping list
- BAKE for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack. shopping list
- FOR FUDGE: shopping list
- COMBINE butter, evaporated milk, 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. shopping list
- STIR in marshmallows, morsels, 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 before cutting into bars. shopping list
How to make it
- Directions:
- PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with foil.
- FOR COOKIE BASE:
- COMBINE flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; 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 FUDGE:
- COMBINE butter, evaporated milk, 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 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 before cutting into bars.
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The Rating
Reviewed by 4 people-
yummmmmmm again you rock
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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