Nut Goodie Candy Recipes

Steps:

• 1. Line a 9x13 pan with foil, set aside. Using a medium to large glass bowl, add all chips and peanut butter...Microwave 1 minute, stir, 30 seconds stir, then 15 minute increments until melted and smooth. Pour half the mixture into the prepared pan. Spread evenly. Place pan in refrigerator for 20-30 minutes or until firm. Pour peanuts into remaining chocolate and set aside.
• 2. In a medium-large bowl add powdered sugar, set aside. In a small saucepan, add butter, milk and pudding, bring to a boil, stirring constantly. Don't worry if it separates...sometimes it does, sometimes it doesn't...once it JUST comes to a boil, pour into powdered sugar, add maple and vanilla and mix until smooth and like nougat. I use my hand held mixer on low.
• 3. Remove pan from refrigerator and spread nougat over top. Place in freezer for 15 minutes. If remaining chocolate with peanuts is to firm to spread, pop in microwave at 15 second intervals, stirring each time, until melted enough to use. Then spread over nougat layer.
• 4. Allow to set up until firm, place in refrigerator to speed things up if desired. Turn pan out onto a large cutting board, peel off foil. Cut into desired size. I do 1"x1" squares if serving as candy and 3"x2" if using as bars.

Steps:

• In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.

Steps:

• Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray.
• In large saucepan, melt chocolate chops and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well.
• Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
• Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
• Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. Do not boil. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
• Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
• Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

Steps:

• Melt together chocolate and butterscotch chips with peanut butter.
• Spread half mixture in jellyroll pan.
• Refrigerate.
• To other half, add peanuts; set aside.
• In saucepan combine, butter, pudding and milk. Boil 1 minute.
• Remove from heat. Add powder sugar and flavoring. Beat and then spread over first layer.
• Cool in refrigerator. Spread remainder of chocolate-peanut butter mixture on top. Keep refrigerated. Can be frozen.

Steps:

• 1. Melt together chocolate chips, butterscotch chips, and peanut butter. Spread one-half of this mixture into a lightly greased 9" x 13" pan. Refrigerate until firm.
• 2. Mix together butter, milk, and vanilla pudding mix. Bring to a boil. Remove from heat. Add powdered sugar and maple flavoring and beat until smooth. Spread over chocolate layer which has been in refrigerator.
• 3. Add the salted peanuts to the remaining chocolate mixture. Spread over the top of the bars. Keep refrigerated.

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
• Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
• Do Ahead
• Fudge can be made 1 week ahead; tightly wrap and chill.

Steps:

• Combine chocolate and butterscotch chips along with the peanut butter in top of double boiler. Place over heated water until chips melt. (I prefer to do this in the microwave.).
• Stir until blended. Remove from heat.
• In a large bowl, combine marshmallows and peanuts.
• Pour melted chips over this.
• Mix well.
• Drop by tablespoons onto wax paper or aluminum foil.
• Let cool.