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Servings 42 bars

 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.


1 cup all-purpose flour

1 cup quick or old-fashioned oats

3/4 cup firmly packed brown sugar

1 1/4 cups chopped walnuts, divided

1/2 cup flaked coconut

1/2 teaspoon baking soda

2 1/4 teaspoons pumpkin pie spice, divided

3/4 cup (1 1/2 sticks) butter or margarine, melted

2 tablespoons butter or margarine

2/3 cup (5 fluid-ounce can) NESTLÉ CARNATION Evaporated Milk

3/4 cup granulated sugar

1/2 cup LIBBY’S 100% Pure Pumpkin

1/4 teaspoon salt

2 cups miniature marshmallows

1 2/3 cups (11-ounce package) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels

1 teaspoon vanilla extract



1.Preheat oven to 350 degrees F. Line 15 x 10 inch jelly-roll pan with foil.

2.Combine flour, oats, brown sugar, 1/2 cup nuts, coconut, baking soda and 3/4 teaspoon pumpkin pie spice in medium bowl; mix well. Stir in melted butter; mix well. Press into prepared jelly-roll pan.

3.Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

4.Combine 2 tablespoons butter, evaporated milk, granulated sugar, pumpkin, remaining 1 1/2 teaspoons 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.

5.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 1/4 cup nuts. Refrigerate until firm before cutting into bars.


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