Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Pumpkin Butterscotch Fudge Bars
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- #74659
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup flour
1 cup quick-cooking oats
3/4 cup 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
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
1 package (11 oz size) butterscotch chips
3/4 cup chopped walnuts
1 teaspoon vanilla extract
directions
Heat oven to 350 degrees F. Line 15x10" jelly-roll pan with foil.
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 13-15 minutes or until slightly brown. Cool in pan on wire rack.
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 8-10 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.
added by
floridagirl
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more butterscotch bars and squares recipes
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