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
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.
NO-BAKE S'MORES BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 18 bars
Number Of Ingredients 8
Steps:
- Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
- Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
- Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
- Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!
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 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
ROCKY ROAD BARS
Steps:
- Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
- To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
- To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
- Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
- To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.
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 CARROT BARS
My mother would make these when we were young! They are very moist! The secret is in the baby food!
Provided by Star Pooley
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
- Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
- To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 25.3 g, Cholesterol 33.9 mg, Fat 14.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 186.7 mg, Sugar 20.2 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
BABY FOOD CAKE BARS
A wonderfully moist alternative to carrot cake. I remember begging Mom to make these when I was a child. Top with cream cheese icing.
Provided by Lori Knapp Caspers
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
- In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 53.1 g, Cholesterol 46.5 mg, Fat 28.7 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 426.3 mg, Sugar 35 g
BABY RUTH SNACK MIX
A simple delicious snack that tastes like Baby Ruth candy bars. Servings depends on how big a handful you can take.
Provided by Marie
Categories Lunch/Snacks
Time 5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together and serve.
Nutrition Facts : Calories 223.6, Fat 18.4, SaturatedFat 3.1, Cholesterol 1.3, Sodium 10.7, Carbohydrate 8.9, Fiber 3.1, Sugar 4.3, Protein 9.2
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