NUT GOODIE BAR

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Nut Goodie Bar image

This candy recipe is from a St. Croix County Extension cookbook. Notice how the first mixture is halved and one half goes into the first layer of a 12 X 16 inch pan, and the other half stays in the double boiler until you add the Spanish peanuts at the end. You could also microwave the chips/peanut butter mixture instead of using a double boiler.

Provided by WiGal

Categories     < 30 Mins

Time 30m

Yield 48 serving(s)

Number Of Ingredients 8

12 ounces milk chocolate chips
12 ounces butterscotch chips
2 cups peanut butter
1 cup butter
1/4 cup vanilla pudding mix
1/2 cup evaporated milk
2 lbs confectioners' sugar, sifted
1 lb Spanish peanut

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.

Nutrition Facts : Calories 272.4, Fat 16.5, SaturatedFat 6.2, Cholesterol 11.2, Sodium 88.5, Carbohydrate 28.2, Fiber 1.5, Sugar 25.2, Protein 5.6

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