Best Babe Ruth Bars Ii Recipes

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BABE RUTH BARS



Babe Ruth Bars image

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

1 cup peanut butter
1 cup white corn syrup
½ cup packed brown sugar
½ cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
⅔ cup peanuts

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 COPYCAT BARS



Baby Ruth Copycat Bars image

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

1/2 cup peanut butter
1/2 cup white corn syrup
1/2 cup brown sugar
2/3 cup peanuts
4 cups corn flakes cereal
1/2 tablespoon butter
1/2 cup chocolate chips
1/2 tablespoon white corn syrup

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

BABY RUTH COOKIES



Baby Ruth Cookies image

I love Baby Ruth candy bars and usually have a few on hand, so I decided to put them to good use in my favorite cookie recipe. -Elinor Nield, Soquel, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Baby Ruth candy bars (2.1 ounces each), chopped

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts :

BABY RUTH BARS (NO BAKE)



Baby Ruth Bars (No Bake) image

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

1 cup peanut butter
1 cup white corn syrup
1/2 cup brown sugar, packed
1/2 cup sugar
6 cups corn flakes, crushed
1 cup chocolate chips
3/4 cup peanuts

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.

MOCK BABY RUTH BARS



Mock Baby Ruth Bars image

I found this recipe 26 years ago in a magazine. It is always made as part of our Christmas baking and other time throughout the year. I won first place in a contest at my husbands work with this recipe. WE LOVE IT !!!

Provided by Brigitte in Texas

Categories     Candy

Time 27m

Yield 28-35 serving(s)

Number Of Ingredients 10

4 cups oatmeal
1 cup brown sugar
1/4 cup corn syrup
2/3 cup melted butter
1/4 cup crunchy peanut butter
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
3 ounces butterscotch chips
2/3 cup crunchy peanut butter
1 cup salted peanuts

Steps:

  • Mix together oatmeal, brown sugar, corn syrup.
  • Pour melted butter over mixture and stir.
  • Add 1/4 cup peanut butter and vanilla. Mix again.
  • Pat into a greased 9x13 pan and bake 12 minutes in 400 degree oven.
  • While crust is baking melt chocolate chips and butterscotch chips in glass bowl in microwave on high heat for 1 minute and stir contine 1 minute cooking until melted.
  • Stir in 2/3 cup peanutbutter and peanuts.
  • Spread over top of cooked crust.
  • cool and cut. Stores well in air tight container in refrigerator.

BABY RUTH CANDY BAR



Baby Ruth Candy Bar image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 candy bars

Number Of Ingredients 11

1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 (12-ounce) bag milk chocolate chips

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.

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