BABY RUTH BARS
Favorite recipe from Mary Fliehs.
Provided by mary Armstrong
Categories Other Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Bring sugar and syrup to boil over medium heat. Remove from heat.
- 2. Add peanut butter (mix well and fast). Stir in cereal.
- 3. Spread in lightly greased 9x13 pan.
- 4. Melt chocolate chips and butterscotch chips in microwave. Spread on top. Cool.
BABY RUTH COOKIES
I love this Baby Ruth cookies.
Provided by Lillian Stryczek
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Blend flour with salt and baking soda in small bowl. Gradually add sugar to butter in mixing bowl; cream into light and fluffy. Add eggs and vanilla; beat well. Blend in dry ingredients gradually; mix thoroughly. Stir in candy pieces.
- 2. Chill dough for easy handling. Drop by tablespoonfuls onto lightly greased baking sheet.
- 3. bake at 350 for 10 minutes or until golden brown
BABY RUTH COOKIES
Make and share this Baby Ruth Cookies recipe from Food.com.
Provided by mydesigirl
Categories Drop Cookies
Time 25m
Yield 1 1/2 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In a mixing bowl, cream butter and sugar.
- Add egg and vanilla; mix well.
- Combine flour, baking soda, and salt; add to the creamed mixture.
- Stir in candy bars.
- Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet.
- Bake for 10 minute at 350°F or until edges are lightly browned.
- Immediately remove cookies to wire racks to cool.
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 LAYER CAKE
I love Baby Ruth's so I can't wait to make this! I found this on the internet! The size of the Baby Ruth's should be the 1.9 oz size...
Provided by my3beachbabes
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk.
- in top of a double boiler; heat and stir until melted and blended. Cool.
- Combine flour, baking soda, and baking powder in a bowl; mix well.
- Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
- Blend in the cooled candy bar mix and 1/2 ts vanilla.
- Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
- Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes.
- Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
- Baby Ruth Filling & Topping:
- Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts.
- Cool, then beat vigorously with wooden spoon.
- Whipped Topping:.
- Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.
- Assembly:
- Spread cooled filling between layers and on top of cake.
- Spread whipped topping on the sides of the cake. Cut carefully with a sharp
- knife.
Nutrition Facts : Calories 1157.7, Fat 67, SaturatedFat 36.7, Cholesterol 174.3, Sodium 596.3, Carbohydrate 132.4, Fiber 5.2, Sugar 92.1, Protein 19
BABE RUTH BARS
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
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
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
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
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