NUT GOODY BARS
My mother passed this delicious recipe down to me-we both love to cook. One nice thing about it is that it makes so much you don't need to make a double batch!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.
Nutrition Facts :
NUT GOODIE CANDY BARS
Id figure the calories in a batch of these,but I can't count that high--and I really don't want to know.
Provided by Potluck
Categories Candy
Time 30m
Yield 120 pieces
Number Of Ingredients 9
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.
Nutrition Facts : Calories 99, Fat 5.5, SaturatedFat 2.6, Cholesterol 4.2, Sodium 35.8, Carbohydrate 12.2, Fiber 0.4, Sugar 11.2, Protein 1.4
NUT GOODIE BAR
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
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
MOMMA PAT'S GOODIE BARS
If you're looking for an easy, crowd-pleasing dessert, then you've found it! My mom's Goodie Bars have just about everything but the kitchen sink in them-a graham cracker crust topped with two kinds of chocolate chips, butterscotch chips, pecans and coconut.
Provided by Kardea Brown
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and set aside.
- Stir together the graham cracker crumbs, melted butter and salt in a medium bowl until thoroughly combined. Press the crust mixture into the bottom of the prepared pan in an even layer.
- Sprinkle the dark chocolate chips, butterscotch chips, white chocolate chips, pecans and coconut over the crust. Pour the condensed milk evenly over the top, and spread with a spatula to make sure everything is even.
- Bake until the edges are golden brown and the middle is set, 25 to 30 minutes. Let cool completely before slicing.
EASY NO-BAKE NUT GOODIE BARS RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 5
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).
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