Nut Goodie Candy Bars Food

EASY NO-BAKE NUT GOODIE BARS RECIPE - (4.4/5)

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).

NUT GOODIE BARS

Steps:

• In a double boiler over low heat, melt together the first 4 ingredients.
• Spread half of the mixture in a 12x16" pan lined with parchment paper or foil and chill to set.
• Mix peanuts into the remaining chocolate mixture and set aside; my dh prefers them plain so I skip this step, but have tried it with crisp rice cereal as well which goes over fabulously too!
• For the filling, mix together the butter, Pudding mix, and evaporated milk; boil for one minute.
• Add 1 teaspoon maple flavoring and 2 pounds of sifted powdered sugar; mix well (a blender works wonderfully here).
• Coo for 15 minutes and then spread filling over chilled first layer and return to refrigerator for 40 minutes or until firm.
• Top with remaining chocolate mixture and chill until firm.
• Cut on the diagonal to form diamonds.
• These are extremely rich so cut into small bars.
• Must be stored in a cool space.
• To make these bars more stable at room temperature, reduce the amount of peanut butter by 1/4 to 1/2 cup.

NUT GOODIE BAR

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.