"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

NUT GOODIES (BUN CANDIES) Kristy Motz' recipe Recipe

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This recipe for NUT GOODIES (BUN CANDIES) Kristy Motz' recipe, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


12 oz. chocolate chips
12 oz. butterscotch chips
2 c. peanut butter
1 oz. unsw chunk baking choc
1 c. margarine
4 T. dry mix reg van pudding mix
1/2 c. evaporated milk
1 tsp. maple or vanilla extract
2# powdered sugar
1# blanched peanuts (no skins)

These are amounts for 1/2 recipe
6 oz. chocolate chips
6 oz. butterscotch chips
1 c. peanut butter
1/2 - 1 oz. unsw chunk baking choc
1/2 c. margarine
2 T. dry mix reg van pudding mix
1/4 c. evaporated milk
1/2 tsp. maple or vanilla extract
1# (3-4 cups) powdered sugar
1/2 pound or 8 oz. blanched peanuts (no skins)

Melt chocolate & butterscotch chips w/the unsweetened chocolate & peanut butter in the top of a double boiler or in a microwave on low. Pour half the mixture into buttered pan & refrigerate until firm. Keep remaining half of mixture in top of double boiler or microwave bowl to soften again later.

Combine margarine, pudding mix & milk in saucepan stir over medium heat to boiling, boil one minute. Remove from heat and add * flavoring and powdered sugar (stir in gradually and don't give up, eventually you'll work it all in). Refrigerate until firm after you've spread it on chocolate layer.

Add peanuts to remaining melted chocolate mixture & spread over pudding layer. (May need to rewarm to soften.) Refrigerate until firm. Cut into pieces 1" square or smaller. Makes more than 3#.

*Divide pudding (middle) layer in half and flavor each half separately to make both maple and vanilla candies.

Personal Notes:
Personal Notes:
Remember the "BUN" candy bars. That's what this recipe is like.




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