My husband, David, was so proud of the 40 years he worked for Good Samaritan Hospital (Cincinnati) and he was proud of anything that Good Sam did such as distributing a small cookbook in 1982. I found this recipe for Baby Ruth Bars in the book and made them for him to take in his lunchbox. It’s a cross between cookie and candy, but either way makes a nice snack.
BABY RUTH BARS
- 3-1/2 cups corn flakes
- 1/4 cup peanuts
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup white Karo syrup
- 1/2 cup creamy peanut butter
- 3/4 cup chocolate chips (I like Ghirardelli milk chocolate chips)
- 1-1/2 Tblsp. peanut butter
- 2 Tblsp. butter
To make the bars: In a buttered 9×9 dish place the cornflakes. Sprinkle the peanuts evenly over the top. Set aside.
In a small pan over medium high heat combine the granulated sugar, brown sugar and Karo syrup. Bring to a boil, stirring occasionally, and boil for one minute without stirring.
Remove from heat and stir in peanut butter. Pour this over the cornflake/nut mixture. Butter your hands and gently press down on the mixture.
To make the frosting: In a small saucepan over low heat, stir until melted the chocolate chips, 1-1/2 Tblsp. peanut butter and the butter. Mix well and spread over mixture in baking dish. It’s OK if some of the peanuts peek through.
Place on a wire rack and while still warm, cut into 16 bars and remove from baking dish. If you forget to get them out and the caramel is sticking to the bottom, place the glass dish in the microwave for 30 seconds or so.
These are really good.