Prep Time:
10 min
Cook Time:
25 min
Total Time:
35 min
Servings:
48
Pumpkin Butterscotch Fudge Bars have a cookie base with a smooth and creamy fudge topping. This decadent oatmeal fudge bar recipe combines a variety of yummy flavors including coconut, pumpkin, butterscotch, marshmallows and nuts.
Ingredients
- Cookie Base
- Fudge
How to make it
-
1
Heat oven to 350°F.
-
2
Line 15 x 10-inch jelly-roll pan with foil.
-
3
For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
-
4
Stir in butter; mix well.
-
5
Press into jelly-roll pan.
-
6
Bake 13 to 15 minutes or until lightly brown.
-
7
Cool in pan on wire rack.
-
8
For fudge, add dates, salt, vanilla, and milk (starting with ¾ cup of milk) into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.
-
9
Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the fudge.
-
10
Fold-in the melted butterscotch and pumpkin puree
-
11
Drizzle over or spread over cookie base and top with chopped walnuts.
-
12
Use immediately or store in the fridge for later.
-
13
Cut into bars.
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