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Category: |
Category: |
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~ Crust ~ |
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Ingredients: |
Ingredients: 12 oz. pkg. Chocolate Chips
12 oz. pkg. Butterscotch Chips
1 Bakers Baking Chocolate, unsweetened (1 sq.)
2 c. Peanut butter, creamy
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Directions: |
Directions:1. Line a 12 x 16-inch baking sheet with foil and grease foil with butter or cooking spray.
2. Using a double-broiler method using hot water (not boiling), melt chocolate chips, butterscotch chips, and bakers’ chocolate until smooth.
3. Add peanut butter to the chocolate mixture and mix well.
4. Pour ½ the chocolate mixture into the prepared pan and freeze for 10 minutes to set. |
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~ Filling ~ |
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Ingredients: |
Ingredients: 1 c. Butter
½ c. Evaporated Milk
¼ c. Vanilla Pudding Mix (not instant)
2 lbs. Powdered Sugar, sifted
3 c. Spanish Peanuts
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Directions: |
Directions:5. Meanwhile, stir peanuts into the remaining chocolate mixture. Set it aside.
6. Melt butter in a large saucepan over low heat.
7. Gradually stir in evaporated milk and pudding mix.
8. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove the saucepan from the heat.
9. Add powdered sugar; mix well.
10. Cool for about 10 minutes or until slightly cooled.
11. Carefully spread the pudding mixture over the chilled chocolate layer.
12. Refrigerate for 30 minutes.
13. Stir reserved chocolate-peanut mixture. Drop spoonsful onto chilled pudding layer; spread to cover.
14. Refrigerate for at least 3 hours or until firm. Cut into bars.
15. Store in refrigerator. |
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Personal
Notes: |
Personal
Notes:
- It is recommended to weigh out powdered sugar rather than using a measuring cup when using this amount.
A double boiler: is made up of two containers. One is nested on top of the other to facilitate indirect cooking. This is called the double boiler method and is used to cook delicate ingredients such as melting chocolate, curds, and custards.
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This recipe for NUT GOODIE BARS is from