Pumpkin Butterscotch Fudge Bars

1 recipe cookie base
1 cup all-purpose flour
1 cup quick or old-fashioned oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter or margarine, melted
1 recipe fudge
2 tablespoons butter or margarine
2/3 cup CARNATION Evaporated Milk
3/4 cup granulated sugar
1/2 cup LIBBY'S 100% Pure Pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
1 package (11-oz.) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
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 from VeryBestBaking.com)

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