Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup quick or old-fashioned oats

  3. 3/4 cup firmly packed brown sugar

  4. 1/2 cup chopped walnuts

  5. 1/2 cup flaked coconut

  6. 1/2 teaspoon baking soda

  7. 3/4 teaspoon pumpkin pie spice

  8. 3/4 cup butter or margarine, melted Fudge:

  9. 2 tablespoons butter or margarine

  10. 2/3 cup NESTLÉ CARNATION Evaporated Milk

  11. 3/4 cup granulated sugar

  12. 1/2 cup LIBBY'S 100% Pure Pumpkin

  13. 1 1/2 teaspoons pumpkin pie spice

  14. 1/4 teaspoon salt

  15. 2 cups miniature marshmallows

  16. 1 (11-ounce) package NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels

  17. 3/4 cup chopped walnuts - divided use

  18. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Line a 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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