Baby Ruth Bars



Version 1 (Nestle Baby Ruth Candy Bar)
Centers:

1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

For Topping:

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except 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.
Stir. Save the remaining 1/2 cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the remaining
1/2 cup 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 a minute or two.

4. 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 tablespoon-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 wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.

5. 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.

6. 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 wax paper, and
repeat with the remaining ingredients. Place these bars into your
refrigerator for an hour or two so that they firm up.

7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50% power. Gently stir the chips,
then heat for an additional 30 seconds at 50% 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.

8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one 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 wax paper and remove the two forks. Repeat with the
remaining ingredients, and then chill the candy bars until firm.

Makes 8 candy bars.



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Version 2

1-1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 teaspoons vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and
vanilla. Put in 9 x 13 inch cake pan. Bake 350°F for about 15 minutes.

Topping:

6 oz. package, chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Remove pan from oven. Melt chocolate chips and butterscotch chips in
microwave until melted and of spreading consistency, about 1 to 2
minutes. Watch carefully so the chocolate doesn't burn. Stir in 2/3
cup peanut butter and chopped peanuts or nuts. Spread on top of bars.
Cool and cut.



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Version 3

4 cups quick-cooking rolled oats
1 cups packed brown sugar
1/2 cups light corn syrup
2/3 cups (1-1/3 sticks) margarine, melted
1/4 cups plus 2/3 cups chunky peanut butter (divided)
1 teaspoon vanilla extract
1 small bag (6 oz.) chocolate chips
1 bag (11 oz.) butterscotch chips
1 cups salted chopped peanuts

Preheat oven to 400°F. In bowl, combine oats, brown sugar and corn
syrup. Pour melted margarine over mixture and stir. Add 1/4 cup chunky
peanut butter and vanilla. Mix well. Transfer to greased 9 x 13 inch
pan. Pat mixture down with hands and spread evenly. Bake in preheated
oven 12 minutes.

Remove pan from oven. Melt chocolate chips and butterscotch chips in
microwave until melted and of spreading consistency, about 1 to 2
minutes. Watch carefully so the chocolate doesn't burn. Stir in 2/3
cup chunky peanut butter and chopped peanuts. Spread on top of bars.
Cool and cut. Makes 2 to 3 doz. bars.



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Version 4 (Mock Baby Ruth Bars)

4 cups quick cooking oats
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/3 cup creamy peanut butter

1. Preheat oven to 350°F. Grease one 9x13 inch baking pan.

2 Combine the oats, butter or margarine, white sugar and brown sugar
and press into the bottom of the prepared pan.

3 Bake at 350°F for 10 to 12 minutes.

4 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.

Makes 24 servings



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