Babe Ruth Bars Recipes

Steps:

• In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.

Steps:

• In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
• Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

Steps:

• Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up.
• Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.

Steps:

• Microwave peanut butter, 1/2 cup white corn syrup and brown sugar in a large bowl until dissolved.
• Mix in peanuts and cornflakes.
• Press mixture into a well greased pan. (I use greased tin foil).
• Microwave butter, chips, and the 1/2 tablespoon white corn syrup until melted, stirring often.
• Pour over peanut mixture and place into fridge until set.
• Cut into bars.

Steps:

• Combine sugars and syrup and heat to boiling just long enough to dissolve sugars.
• Stir in peanut butter and corn flakes.
• Spread in ungreased jelly roll pan.

Steps:

• Butter a 9" X 13" baking pan.
• Heat sugars, syrup, and peanut butter in a heavy saucepan.
• Mix until smooth.
• Combine cornflakes, chocolate chips, and peanuts.
• Pour peanut butter mixture over the cornflake mixture and mix well.
• Press into the bottom of the prepared pan.
• Allow to cool before cutting into bars.

Steps:

• 1. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
• 2. Cook, quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
• 2. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Combine the oats, butter or margarine, white sugar and brown sugar and press into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
• Melt the chocolate chips and peanut butter together over low heat. Spread over the top of the baked oatmeal mixture. Cool and cut into squares.

Steps:

• Heat sugars, syrup and peanut butter in a pan until smooth.
• Mix cornflakes, chocolate chips and peanuts in a greased 9 x 13" pan.
• Pour peanut butter mixture over all and mix.
• Press into the pan.
• Allow to cool, and cut into bars.

Steps:

• Bring sugar and syrup to a full boil. (Bring to just the first bubbles before a boil or the mixture will harden like glass when cooled!).
• Remove from heat,mix in peanut butter& pour over cereal.
• Press into buttered pan.
• Melt chocolate& butterscotch chips& spread for frosting.
• Chill.