BABE RUTH BARS II
These bars are both rich and delicious!
Provided by TAMMY BAHR
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 31.3 g, Cholesterol 1.7 mg, Fat 10.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 113.9 mg, Sugar 16.6 g
BABE RUTH BARS
These taste like the candy bar.
Provided by Suzanne Stull
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 43.5 g, Fat 12.8 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 147.6 mg, Sugar 24 g
MOCK BABE RUTH BARS
My Mother has made these bars for as long as I can remember. They were also the very first thing I ever made in the kitchen as a child. They are simple and oh so tasty!
Provided by Amy Brolsma
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 22.9 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 46.6 mg, Sugar 12.9 g
BABY RUTH BARS (NO BAKE)
I went looking for these on the net when I couldn't find one of my favorite candy bars locally. These are almost as good as the originals!
Provided by Mirj2338
Categories Candy
Time 20m
Yield 18 bars
Number Of Ingredients 7
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.
BABY RUTH CANDY BAR
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.
RHUBARB BARS
Steps:
- For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
- Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
- In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
- Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
- Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
- Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
- Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
- Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
- Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
- For longer storage, refrigerate between layers of parchment in a sealed container.
MOCK BABY RUTH BARS
I found this recipe 26 years ago in a magazine. It is always made as part of our Christmas baking and other time throughout the year. I won first place in a contest at my husbands work with this recipe. WE LOVE IT !!!
Provided by Brigitte in Texas
Categories Candy
Time 27m
Yield 28-35 serving(s)
Number Of Ingredients 10
Steps:
- Mix together oatmeal, brown sugar, corn syrup.
- Pour melted butter over mixture and stir.
- Add 1/4 cup peanut butter and vanilla. Mix again.
- Pat into a greased 9x13 pan and bake 12 minutes in 400 degree oven.
- While crust is baking melt chocolate chips and butterscotch chips in glass bowl in microwave on high heat for 1 minute and stir contine 1 minute cooking until melted.
- Stir in 2/3 cup peanutbutter and peanuts.
- Spread over top of cooked crust.
- cool and cut. Stores well in air tight container in refrigerator.
BABY RUTH COPYCAT BARS
Make and share this Baby Ruth Copycat Bars recipe from Food.com.
Provided by anme7039
Categories Bar Cookie
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 309.7, Fat 14.5, SaturatedFat 3.9, Cholesterol 1.5, Sodium 162.5, Carbohydrate 43.8, Fiber 2.4, Sugar 22.8, Protein 6.8
BABE RUTH 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BABY RUTH BARS
I haven't made these--A co-worker shared this recipe with all in our office.He didn't give prep,chill,or serving size,all of these are quesses on my part.
Provided by Chef 920429
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 515.2, Fat 24.8, SaturatedFat 9.3, Sodium 232.4, Carbohydrate 71.3, Fiber 2.9, Sugar 45.4, Protein 9.6
YUMMY BABE RUTH BARS
A recipe for Babe Ruth bars, a little different than the one I already saw posted here on Zaar. These are easy and good--I've made them for church functions, and they were always a hit.
Provided by AndreaVT96
Categories Bar Cookie
Time 15m
Yield 18 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291.5, Fat 12.8, SaturatedFat 3.5, Sodium 149.4, Carbohydrate 43.8, Fiber 2.1, Sugar 24.1, Protein 6
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