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!
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.
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