Goodie Bars Recipes

BROWNIE GOODY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, grease bottom and sides of foil). Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour 30 minutes.
• Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
• Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate about 1 hour or until set before cutting. Cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

GOODY BARS

Steps:

• Melt butter in a 13" x 9" x 2" pan.
• Sprinkle ingredients in layers in order given.
• Pour sweetened condensed milk over all.
• Back at 350F for about 30 minutes.
• Cool then cut into bars.

NUT GOODY 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.

AWESOME NUT GOODIE BARS OR CANDY

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.

EASY NO-BAKE NUT GOODIE BARS RECIPE - (4.4/5)

Steps:

• Step 1 Line an 8x8 pan with parchment paper, grease and set aside. Step 2 In a microwave safe bowl, combine the butterscotch chips, semi-sweet chocolate chips, and peanut butter. Microwave in 30-second intervals; stirring after each 30-seconds. Step 3 Once the mixture is completely melted and smooth, add the mini marshmallows & Spanish peanuts and stir to combine. Step 4 Pour mixture into prepared 8x8 pan & refrigerate until hardened. Step 5 Once thoroughly cooled & hardened, cut into bars. Step 6 Store in an airtight container for a week or freeze in a sealed container for up to 2 months. Step 7 To double recipe, use a 9x13 & simply double the ingredients (or 10x15 jelly roll pan for thinner bars).

TRADITIONAL BROWNIE GOODY BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
• Make and bake brownies as directed on box. Cool completely.
• Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
• Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

NUT GOODIE BARS

Steps:

• In a double boiler over low heat, melt together the first 4 ingredients.
• Spread half of the mixture in a 12x16" pan lined with parchment paper or foil and chill to set.
• Mix peanuts into the remaining chocolate mixture and set aside; my dh prefers them plain so I skip this step, but have tried it with crisp rice cereal as well which goes over fabulously too!
• For the filling, mix together the butter, Pudding mix, and evaporated milk; boil for one minute.
• Add 1 teaspoon maple flavoring and 2 pounds of sifted powdered sugar; mix well (a blender works wonderfully here).
• Coo for 15 minutes and then spread filling over chilled first layer and return to refrigerator for 40 minutes or until firm.
• Top with remaining chocolate mixture and chill until firm.
• Cut on the diagonal to form diamonds.
• These are extremely rich so cut into small bars.
• Must be stored in a cool space.
• To make these bars more stable at room temperature, reduce the amount of peanut butter by 1/4 to 1/2 cup.

MAPLE NUT GOODIE 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.