“Ruby’s Best” Candy
Source of Recipe
BBR
Recipe Introduction
Posted by: EdizinAz***********I have posted this before, but someone said they liked Baby Ruth Candy Bars. If you do, try this!
List of Ingredients
1 package (10 oz) peanut butter chips
1 c light corn syrup
1/2 c granulated sugar
1/2 c light brown sugar, packed
1 jar (18 oz) creamy peanut butter
1 c peanuts
*5 c corn flakes, divided into 2 large mixing bowls
**2 large (7 oz) OR 9 small (1.55 oz) plain Hershey barsRecipe
Pre-heat oven to 200° (warm)
Grease bottom and sides of a 9”x13” cake pan (butter preferred)
Melt the peanut butter chips (low power on microwave) and
spread evenly over the bottom of the greased cake pan.
Mix the syrup and both sugars in a medium-size saucepan.
Heat just to a boil.
Remove from heat.
Quickly stir in the peanut butter, mixing well.
Stir in the peanuts.
Now quickly pour the mixture over the corn flakes in one bowl.
Top with remaining corn flakes, and mix thoroughly.
Pour (It’s very thick.) on top of the now-hardened peanut butter chips in the 9”x13” pan, spreading evenly. A well-buttered spatula works great. (So does a hand – but this stuff is hot!)
Lay or sprinkle the chocolate evenly on top of the mixture.
Place pan in the oven for a few minutes to help melt the chocolate.
As soon as it is softened, remove the pan from the oven and spread the chocolate evenly.
Cool thoroughly or refrigerate half an hour to let the chocolate harden.
Using a sharp, thin-bladed knife, mark the top and then cut into pieces about 1” square.
Yield: about 96 pieces. Refrigerate if desired. (Freezes very well!)
* Kellogg’s is preferred, as we have found it does make a difference. Two
bowls are used only for mixing convenience. It’s harder to get an “even consistency” quickly when pouring all the hot mixture over all the corn flakes in one bowl.
** Milk Chocolate chips (14 oz) may be used – Hershey’s is preferred.
If using the large bars, break them into pieces and distribute evenly.
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