Babe Ruth Bars Ii Recipes
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
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
Provided by Joanna Cismaru
Time 13m
Number Of Ingredients 7
Steps:
- In a large sauce pan add the peanut butter, sugar and brown sugar and corn syrup. Cook over medium heat stirring occasionally until smooth. Remove from heat and add the chocolate chips, peanuts and cornflakes. Mix well quickly before it begins to harden, making sure everything is evenly coated.
- Press the mixture in a 9x13 inch baking dish and smooth out using a spatula or a knife. Allow it to cool completely before cutting into bars.
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- In a small saucepan, combine the milk, 5 of the caramels, the corn syrup, butter, vanilla, and salt over low heat. Stir continuously until the caramel is completely melted.
- When the mixture is smooth, add 3/4 cup of the powdered sugar and stir. Bring the mixture up to 230F, stirring often. Use a candy thermometer to check your progress.
- When mixture has reached 230F, remove from the heat. Whisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken.
- Melt the remaining 20 caramels with 1 1/2 teaspoons of water in a small saucepan over low heat. Stir until the caramels are completely melted.
- Melt the chocolate and butterscotch chips together, either in a chocolate melter, bain marie, or microwave on medium power in 20-second bursts.
- Finish. Cut the bars into whatever size pieces you want. This pan made 6 regular sized candy bars. Re-heat remaining chocolate and dip sides and bottoms of candy bars.
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