Making Tuesday Tasty-Pumpkin Butterscotch Fudge bars

Pumpkin Butterscotch Fudge Bars
Makes about 48

For the Cookie Base 1 cup all-purpose flour

1 cup quick cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup coconut flakes
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter, melted

For the Fudge

2 tablespoons butter
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
11 ounces butterscotch chips
3/4 cup chopped walnuts, divided
1 teaspoon vanilla extract

Preheat oven to 350 F. Line 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.

*recipe courtesy of christmas-cookies.com*