We’re down to the zero hour towards Halloween! And as we countdown to the big day, you may be looking for some additional treats to either share with the children who may be coming to visit your home for trick or treat or for a party. One of the most popular candies around has been the “Baby Ruth” candy. This luscious combination of chocolate, caramel and peanuts has long been a favorite for many, many years.
If you find yourself looking for a candy to make for tomorrow, I’d like to pass along a recipe that’s actually a cross between a candy and a cookie and that’s for “Mock Baby Ruth Bars.” This sweet treat has a flavor much like the commercial version of the candy. This contains peanut butter, peanuts and chocolate. This also contains oatmeal to give it and interesting crunch and flavor and you could even justify this as a healthy treat!
The recipe requires you to place the finished candy in the refrigerator to harden. The first time I made these, the candy was very hard to cut since it was so cold. You may not have this problem but if you do, simply let the pan of candy set out at room temperature until they are soft enough to cut into bars. Then, once they are cut, they may be left in the pan or transferred to a tin or other covered container. When ready for serving, they are already cut and ready to be enjoyed. This recipe makes a 9×13 inch pan of the candy, but if a smaller amount is needed, the ingredients may be simply cut in half.
Since I mentioned caramel, sometime ago, I shared some caramel icing recipes that are easy and failure-proof to make for your favorite cakes. In case you missed it earlier, here’s the link so you can get those recipes again:
If you need one more sweet treat for the big day tomorrow, let this recipe be the answer to that need!
MOCK BABY RUTH BARS
- 4 cups uncooked oats, either quick-cooking for old-fashioned
- 1 cup brown sugar, firmly packed
- 1/4 cup corn syrup, such as Karo (either light or dark)
- 2/3 cup butter or margarine, melted
- 1/4 cup crunchy peanut butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips (about 1/2 of a 6 oz. package)
- 2/3 cup crunchy peanut butter
- 1 cup salted peanuts
Mix the oatmeal, brown sugar and corn syrup. Pour melted butter over all and mix. Press this mixture in a greased 9×13 inch pan and bake at 400 degrees for 12 minutes. Meanwhile, melt together the chocolate and butterscotch chips. Stir in the 2/3 cup peanut butter and peanuts. Spread over the oatmeal base and let cool. Chill until firm. Yield: about 2-1/2 dozen.