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
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.
BABY RUTH CANDY BROWNIES
Make and share this Baby Ruth Candy Brownies recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine margarine, sugar and syrup in saucepan.
- Stir over low heat until margarine melts and sugar dissolves.
- Add peanut butter and vanilla extract.
- Pour over oatmeal; mix well.
- Press into a greased 13 x 9-inch pan.
- Bake at 375 degrees F for 12 minutes.
- Topping:.
- Melt chocolate and butterscotch chips.
- Stir in peanut butter and peanuts.
- Spread over top of brownies after removing them from the oven.
- Cool and cut into squares.
BABY RUTH™ LAYER CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
- Sift together flour, baking soda and baking powder. Set aside.
- In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
- On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
- Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
- For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
- For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
- To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
Nutrition Facts : Calories 788.5 calories, Carbohydrate 91.3 g, Cholesterol 143.9 mg, Fat 42.7 g, Fiber 3.2 g, Protein 13.1 g, SaturatedFat 23.5 g, Sodium 446.4 mg, Sugar 66.7 g
BABY RUTH CREAM CHEESE BROWNIES
Make and share this Baby Ruth Cream Cheese Brownies recipe from Food.com.
Provided by SouthernBell2627
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Make brownies according to box, but don't cook.
- Chop candy bars into 1/4-inch chunks.
- Mix rest of ingredients in a separate bowl.
- Fold in chopped candy bar.
- Spread brownie mix in 9x13-inch pan.
- Spoon cream cheese mixture on top of brownie mix.
- Swirl cream cheese and brownie mix to create a swirl.
- Bake at 325 degrees for 35 minutes.
Nutrition Facts : Calories 1112.5, Fat 53.8, SaturatedFat 23.2, Cholesterol 116.4, Sodium 677, Carbohydrate 155.5, Fiber 1.4, Sugar 52.9, Protein 14.9
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