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Pumpkin Butterscotch Fudge Bars

Pumpkin Butterscotch Fudge Bars
Makes:
48 bars (4 dozen)
Prep Time:
35
minutes
Total Time:
57
minutes
based on
62 reviews
Pumpkin Butterscotch Fudge Bars have a tremendous flavor combination of chopped nuts, miniature marshmallows and butterscotch morsels and make a chewy, moist and flavorful bar. Great for lunchboxes, after school snacks or for dunking into your favorite hot beverage.

In this recipe:




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Ingredients:

  • 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
  • FUDGE
  • 2 tablespoons butter or margarine
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® 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 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup chopped walnuts, divided
  • 1 teaspoon vanilla extract

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.


Reviews:

Review This Recipe
  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    KATHY GREEN from South Daytona, FL

    Nice change for fall dessert.

  •  Star(s)

    Yum!

    BARB WRIGHT from Shelby, AL

    My Grandma used to make something very similar. It brings me fond memories..

  •  Star(s)

    pumpkin butterscotch fudge bars

    Brandy W from

    Just OK with everyone

  •  Star(s)

    Just Like Fall

    Lindsey A from

    I had a request for a "fall" dessert with pumpkin in it (of course) and I got so many "It tastes like fall!!!" Not a single person that tried these didn't inhale and love these little treats. Also, they hardened really well and I cut them into shapes with cookie cutters. These are a Thanksgiving MUST!

  •  Star(s)

    Rich and tasty

    Sheryl Scott from Olathe, KS

    I made these for a staff meeting and they were gone in no time. I received a lot of compliments and even one person who didn't like butterscotch or pumpkin ate two and said she really like them.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Noreen Gilbert from BURLINGTON, MA

    These fudge bars are so delicious and my family wants me to make them again.

  •  Star(s)

    pumpkin butterscotch fudgebars

    Maryann O'Neill from COATESVILLE, PA

    this recipe is deliouse because the women at the nursing home love thoses and asked me to make them some morewhen I come back their.

  •  Star(s)

    "wonderful fudge"

    Sudha Hariharan from Toronto, ON

    My aunt who had come down for holidays could not stop herself from asking me,"from where on earth did you learn to make this wonderful fudge?" That I suppose was the best comlpliment I had ever received when compared to the ones I get when I make other kinds of fudges!

  •  Star(s)

    Very rich

    Tiffany Morris from ROY, WA

    Really rich and yummy!

  •  Star(s)

    Tastes Great

    Susan Campbell from GRASS LAKE, MI

    I skipped the cookie base entirely. The fudge portion is stand-alone good. You do need to be in the mood for pumpkin when you make it.

  •  Star(s)

    Very good

    TJ Miller from GLEN MILLS, PA

    I made this for a potluck and people raved about them. I didn't have the pure pumpkin on hand, so I used Libby's Pumpkin Pie Mix instead and eliminated the pumpkin pie spice. This worked out just fine.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    vicki l kawa from BOZEMAN, MT

    I only made half of the recipe this time I really love fudge. I new the two would be excellent combo. I have shared this with may of my co-workers they all agreed it was excellent. Thank you

  •  Star(s)

    pumpkin butterscotch fudge bars

    Donna Kenny from Woburn, MA

    Everybody loved these!! I will have to make them more often now. Delicious!!

  •  Star(s)

    Pumpkin Fudge

    Kate Newman from RANTOUL, IL

    This was great and not as hard as I had anticipated it would be to make everyone who tried it loved it. I really enjoyed making this fudge.

  •  Star(s)

    Wow

    Greg Baker from Northbridge, MA

    Very easy and quick to make. I plan on making these for our holiday party.

  •  Star(s)

    Worth the work

    Brandi Spoerl from Collinsville, OK

    These fudge bars were absolutely delicious. I would recommend reading the whole recipe over before you do anything though. I got a little ahead of myself but everything worked out fine.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Pauline Johnsey from No. Stratford, NH

    This sounded so good so I thought I would try it ,but I wanted the pumpkin in my cookie dough istead of the topping so I put 3/4 of it in the dough and 1/4 in the topping. Everyone loved them. Going to make them for the church's fall sale in a couple of weeks.

  •  Star(s)

    3 Great Flavors, 1 Great Treat!

    Jan Wilkins from BLYTHEVILLE, AR

    It may still be hot weather, but school starts in a month, then fall, then Halloween, Thanksgiving, Christmas........and I have already began to receive my fall baking magazines. So, I am already looking forward to my fall baking. I decided to make these over the weekend, thought maybe it would "mentally cool us down", it didn't, but they were still good....better than good, EXCELLENT. Brought the rest to work this morning, and they were gone with the first pot of coffee. These will have to definitely be a keeper!

  •  Star(s)

    Pumpkin butterscotch Fudge Bars

    Elizabeth Flores from COLORADO SPRINGS, CO

    I really liked this recipe. I also made it with pecans and my family loved it.

  •  Star(s)

    WOW

    Juanita Stanley from SPLENDORA, TX

    I made these for Christmas, was a hit with family. Made some to take to work, everyone wanted the recipe

  •  Star(s)

    Alteration

    Stacy Quackenbush from Littleton, CO

    An alternate to this is taking nestley pre-made cookie down and press that into a pan, and add the fudge same as before. This came out very good and was a little quicker to make.

  •  Star(s)

    Great Stuff

    Becky Stafford from Lincoln, NE

    This is a wonderful recipe with just the right mixture of textures. Sweet but not too sweet!

  •  Star(s)

    Pumpkin Fudge

    Scott Warner from Breezy Point, MN

    My fudge didn't set up. However this recipe was excellent as an ice cream topping!

  •  Star(s)

    mmmm

    Erin Roylance from fruit heights, UT

    Great recipe! Loved it to death! and it was sooo yummy they were gobbled right up!

  •  Star(s)

    Incredible

    Melody Walker from Hillsboro, OR

    I am not a big pumpkin fan normally. But decided to give these a try. The blend of butterscotch with the pumpkin is unbelieveable. They were absolutely wonderful! Such a huge hit with everyone I know. This is now my favorite recipe.

  •  Star(s)

    Delicious, but very sweet

    Gerri Toews from Riske Creek, BC

    I found these bars easy to make, and delicious...though they are more like a candy than a bar. Perfect when cut in smaller pieces. I also was low on walnuts so used pecans to, great flavor. Everyone loved them. Did find accompanying picture of bars misleading though.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Erin Guild from

    These bars are easy to make and are a great holiday time dessert. Very rich!Rave reviews! Pumpkin and Butterscotch are a nice match.

  •  Star(s)

    Fudge was sticky...but yummy

    Hannah Hurey from Bothell, WA

    Easy to make, I would just recommend getting a candy thermometer and letting fudge reach the soft ball stage (240) rather than rely on boiling time. My fudge is sticky and a little hard to cut, but still is very yummy.

  •  Star(s)

    Sinful pumpkin butterscotch fudge bars

    Helen Wright from Fairview, NC

    My family and friends always ask me to make this recipe for holiday gatherings. It's a winner and yet doesn't take a lot of time.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars a hit

    S Wright from WI

    I personally did not care for these, but I am not a big fudge fan. I sent them to work with my husband and five people asked for the recipe. I guess if you like fudge this is a winner.

  •  Star(s)

    pumpkin butterscotch fudge bars

    melissa elliss from RIVER FALLS, WI

    This has a great blend of flavors and combines everything that my family loves. Thanks for the recipe!

  •  Star(s)

    good fudge

    Stephanie sledge from modesto, CA

    I made it and it was so much easier then I thought. Thanks so much I really enjoyed it.

  •  Star(s)

    My Family Loved These

    Darlee Eppinger from Harmony, PA

    I recently made these pumpkin bars with my 3 Granddaughters and I am pleased to say that they loved them. They did not last long as everyone ate more than one.

  •  Star(s)

    pumpkin butterscotch fudge bars

    MARYANN ONEILL from COATESVILLE, PA

    I made a pan of the pumpkin butterschotch fudge bars and I had the hole pan to my self and didnot share at all.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Patti Stafford from Follansbee, WV

    I didn't care much for this, too many things in it I don't like, but may change it a little bit to suit me.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Betty Barrett from oakhurst, CA

    this was so good...

  •  Star(s)

    pumpkin butterscotch fudge bars

    MARYANN ONEILL from coatesville, PA

    It was the first time every trying this recipe with the butterscotch morsel and it was the best ever.

  •  Star(s)

    Wonderful fudge bars!

    Maria Salazar from Columbia, SC

    When I first saw this recipe, I thought that pumpkin & butterscotch was such an odd combination & couldn't possibly taste good. Curiosity & a love of fudge of any kind got the better of me & I used the leftover canned pumpkin from the pumpkin flan I made for Thanksgiving to make this for our annual beach trip first week in Dec. I don't ordinarily like pumpkin, but in both recipes, I absolutely loved the end results. I left the nuts out b/c my son is highly allergic, but even w/o the nuts, it was fantastic. Next time I plan on doubling the fudge recipe & putting it on a single recipe of crust to make the bars thicker. I'm sure it will still dissapear in a matter of days.

  •  Star(s)

    Co-workers enjoyed the fudge bars

    Martha Martin from Cumberland, OH

    I fixed these fudge bars and took them to work. Everyone enjoyed them and they were gone within one hour of opening the cover. They are great but why do we need to line the pan with foil? The next time I bake them I will just grease the pan and not use the foil.

  •  Star(s)

    Yum!

    Tanya Deyo from Boise, ID

    This is a great recipe. It's nice to have something different once in awhile (not chocolate). Pumpkin and butterscotch are great together. I used a 13x9 pan instead of the jelly roll and it worked great!

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Deborah Ciotola from Glocester, RI

    Delicious! Not too difficult to make, healthy ingredients take the guilt out of it and everybody loves them. A real hit. This is my new favorite recipe.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    SANDRA MOGLE from ,

    These are a wonderful blend of great tasting ingrediants! They also have a healthy value, as pumpkin is incredibly good for you. But.....best of all, they are simply delicious!

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Linda Key from Vernon, TX

    These or out of this world,they or so good. Every one should try them.

  •  Star(s)

    WONDERFUL

    lilly sousa from angra, Azores, Islands

    I dont know how to express my self..... this is DIVINE.

  •  Star(s)

    Gorgeous

    Lilian Cheung from Shatin, CA

    A wonderful pumpkin recipe that even my friends who do not eat pumpkin find it delicious.

  •  Star(s)

    Pumpkin,Butterscotch,Fudge Bars

    SANDRA MOGLE from ,

    What a wonderful combination of ingrediants! Absolutely delicious.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Suzanne Power from San Diego, CA

    I made these for my family and everyone loved them - they are pretty gooey!

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Mrs. Mary Scheer from Columbus,, MT

    A good combination of ingredients - all my favorites. Is there a way to make this a low carb recipe? Thanks.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    tray s from San Jose, CA

    Pumpkin and butterscotch. What a wacky, but definitely delicious combination! Great for using up extra canned pumpkin. Next time, I think I'll try making a graham crust and using this topping.

  •  Star(s)

    Pumpkin Butterscotch Fudge Bars

    Noreen Gilbert from Burlington, MA

    The combination of the pumpkin,butterscotch & chocolate makes this a delicious combo. My family enjoys them.

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 146
  • Calories from Fat: 71
  • Total Fat: 7.9g (12% of DV)
  • Saturated Fat: 4.6g (23% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 76mg (3% of DV)
  • Carbohydrates: 17.7g (6% of DV)
  • Dietary Fiber: .6g (2% of DV)
  • Sugars: 12.7g
  • Protein: 1.5g
  • Vitamin A: 3% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Butterscotch Fudge Bars

Ingredients

  • 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
  • FUDGE
  • 2 tablespoons butter or margarine
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® 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 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup chopped walnuts, divided
  • 1 teaspoon vanilla extract

 

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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