| previous | next |
Title: Libby's Pumpkin Butterscotch Fudge Bars [America]
Categories: Cookie
Yield: 48 Bars
| AMERICAN MEASUREMENTS | ||
| COOKIE BASE | ||
| 1 | c | All-purpose flour |
| 1 | c | Uncooked oatmeal |
| 3/4 | c | Firm packed brown sugar |
| 1/2 | c | Chopped walnuts |
| 1/2 | c | Flaked coconut |
| 3/4 | ts | Pumpkin pie spice |
| 1/2 | ts | Baking soda |
| 3/4 | c | Butter or margarine; melted |
| FUDGE TOPPING | ||
| 2 | tb | Butter or margarine |
| 2/3 | c | Evaporated milk |
| 1 1/2 | c | Granulated sugar |
| 1/2 | c | Canned pumpkin |
| 1 1/2 | ts | Pumpkin pie spice |
| 1/4 | ts | Salt |
| 2 | c | Miniature marshmallows |
| 2 | c | Butterscotch chips |
| 3/4 | c | Chopped walnuts; divided |
| 1 | ts | Vanilla |
TO MAKE COOKIE BASE: Preheat oven to 350 degrees F.
Combine flour, oatmeal, sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well. Stir in melted butter until combined. Press into foil-lined 15-1/2x10-1/2-inch jellyroll pan.
Bake for 13 to 15 minutes or until lightly browned. Cool in pan on wire rack.
TO MAKE FUDGE LAYER: Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice mix and salt in medium sized heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil 8 to 10 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, butterscotch chips, 1/2 cup walnuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted.
Pour over cooled cookie base; sprinkle with remaining nuts. Chill until firm. Makes about 4 dozen bars.
Source: Libby's, the pumpkin folks; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 03-04-98 (12:38) The Once And Future Legend (1) Cooking
| previous | next |