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 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 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 LAYER CAKE
I love Baby Ruth's so I can't wait to make this! I found this on the internet! The size of the Baby Ruth's should be the 1.9 oz size...
Provided by my3beachbabes
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk.
- in top of a double boiler; heat and stir until melted and blended. Cool.
- Combine flour, baking soda, and baking powder in a bowl; mix well.
- Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
- Blend in the cooled candy bar mix and 1/2 ts vanilla.
- Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
- Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes.
- Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
- Baby Ruth Filling & Topping:
- Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts.
- Cool, then beat vigorously with wooden spoon.
- Whipped Topping:.
- Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.
- Assembly:
- Spread cooled filling between layers and on top of cake.
- Spread whipped topping on the sides of the cake. Cut carefully with a sharp
- knife.
Nutrition Facts : Calories 1157.7, Fat 67, SaturatedFat 36.7, Cholesterol 174.3, Sodium 596.3, Carbohydrate 132.4, Fiber 5.2, Sugar 92.1, Protein 19
BABY RUTH CUPCAKES
This recipe is great because it includes candy pieces in the cupcakes as well as on the icing. You will need two 10 packs of fun-sized candy bars to make these cupcakes, 12 for the cupcakes, and 8 for the icing.
Provided by moonpoodle
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F
- Line a cupcake tin with paper baking cups.
- Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
- Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
- Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
- While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.
Nutrition Facts : Calories 423.1, Fat 24.5, SaturatedFat 14.9, Cholesterol 54.5, Sodium 232.8, Carbohydrate 51, Fiber 0.8, Sugar 38, Protein 2.7
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 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
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
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
More about "baby ruth snack mix recipes"
BABY RUTH CANDY CORN SNACK MIX - EASY PEASY PLEASY
From easypeasypleasy.com
Estimated Reading Time 2 mins
PEANUT BUTTER OATMEAL SQUARES RECIPE; AKA BABY RUTH …
From flourchild.com
17 BEST SNACK MIXES TO MUNCH ON - INSANELY GOOD
From insanelygoodrecipes.com
BABY RUTH CANDY CORN SNACK MIX - EASY PEASY PLEASY
From pinterest.com
BABY RUTH SNACK MIX RECIPES
From tfrecipes.com
CANDY PARTY MIX WITH BUTTERFINGER®, BABY RUTH® AND BUNCHA …
From pinterest.com
BABY RUTH CANDY CORN SNACK MIX - EASY PEASY PLEASY | CANDY CORN …
From pinterest.com
BABY RUTH CANDY CORN SNACK MIX - EASY PEASY PLEASY
From pinterest.com
CANDY PARTY MIX WITH BUTTERFINGER®, BABY RUTH® AND …
From thedailymeal.com
You'll also love