Pumpkin Marshmallow Butterscotch Oatmeal Bars

Pumpkin Marshmallow Butterscotch Oatmeal Bars Recipe

These sinfully scrumptious pumpkin marshmallow butterscotch oatmeal bars may be beautiful to look at and a bit messy to eat, but they were a huge hit at our house. First, I prepared a chewy oatmeal-brown sugar crust for both the base and the topping. For the filling, I selected Thanksgiving-related items such as pumpkin purée, oozy marshmallows, decadent butterscotch chips and chocolate chips.

This sweet treat is definitely going to be part of our Thanksgiving menu. When I asked for the family's feedback, all I heard was "more". You might also want to prepare a batch for the morning following Thanksgiving; these winning bars would be a perfect brunch contribution as well. 

Ingredients

Yields: 12 bars

20 tablespoons unsalted butter (2½ sticks), melted
2 cups oatmeal
2 cups all-purpose flour, sifted
¼ teaspoon salt
1½ teaspoons baking soda
cooking oil spray, for greasing the baking pan
¼ cup pumpkin purée, to taste
1 (7-ounce) jar marshmallow fluff, to taste
⅓ cup dark bittersweet chocolate chips
⅔ cup butterscotch chips
1¼ cups ligh brown sugar


Directions

For the chewy oatmeal bar base and topping:

Preheat the oven to 350°F.

Line a (9 by 13-inch) baking pan with parchment paper. Spray cooking oil over it, especially on the sides of the pan.

In a bowl, combine the flour, baking soda, oatmeal, brown sugar and salt. Pour in the butter and mix until crumbs of butter, oatmeal and flour are visible. Do NOT over-mix. Transfer half the oatmeal dough into the baking pan. Even out the dough using food service gloves by flattening and slightly pressing on the oatmeal dough.

Bake for 15 minutes. 


Assembly:

Remove the pan from the oven, sprinkle with chocolate chips. Cover with marshmallow fluff (I used almost the entire jar), add pumpkin purée. Even the purée with the spoon and sprinkle butterscotch chips over the purée. Crumble the rest of the oatmeal dough over the butterscotch. Return to the hot oven and bake for 20-25 more minutes until slightly golden. The marshmallow will start oozing out. 

Using a paring knife, cut into 12 humongous bars.

Serve warm or at room temperature.

Voilà!


Tips

You can store the chewy oatmeal gooey bars in the baking pan covered with a plastic lid for up to 2 days to keep them moist. Otherwise, you can simply eat them all, as we did .

Published By: Jacqueline Pham on November 15, 2013.


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