Baby Ruth Bars Recipes

MOCK BABE RUTH BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Combine the oats, butter or margarine, white sugar and brown sugar and press into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
• Melt the chocolate chips and peanut butter together over low heat. Spread over the top of the baked oatmeal mixture. Cool and cut into squares.

BABE RUTH BARS

Steps:

• In a large sauce pan add the peanut butter, sugar and brown sugar and corn syrup. Cook over medium heat stirring occasionally until smooth. Remove from heat and add the chocolate chips, peanuts and cornflakes. Mix well quickly before it begins to harden, making sure everything is evenly coated.
• Press the mixture in a 9x13 inch baking dish and smooth out using a spatula or a knife. Allow it to cool completely before cutting into bars.

BABY RUTH BARS

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.

BABE RUTH BARS

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.

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 COOKIES

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.

BABY RUTH COPYCAT BARS

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.