Nut Goodie Bar Recipes

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:

• 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:

• 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).

Steps:

• 1. Melt chips and peanut butter in double boiler. Spread half the mixture in 10x15 jelly roll pan.place in fridge to set. mix peanuts in rest of mixture and set aside
• 2. While mixture is setting in fridge Boil 1 minute- Butter, pudding mix and milk. remove from heat and mix in maple flavoring and powdered sugar. mix well. spread over chilled layer then top with nut mixture. put in fridge to set.
• 3. when set cut into small pieces. best if stored in fridge or freezer.

Steps:

• Melt over very low heat in a double boiler, the milk chocolate chips, butterscotch chips, and peanut butter.
• Put half of this mixture into a buttered 12 X 16 inch pan; then put this pan into the refrigerator.
• Cover the remaining chip/peanut butter mixture; set this aside.
• Using a different saucepan, put the butter, dry vanilla pudding mix, and evaporated milk; cook and boil for 1 minute.
• Take saucepan off the heat and add the confectioners' sugar; spread on top of the refrigerated mixture and put into refrigerator again.
• Add peanuts to remaining chocolate mixture and spread over filling.
• Refrigerate.

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.

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.