Published: Friday, March 15, 2013, 12:01 a.m.
Readers share classic candy bar copycats
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Judyrae Kruse is taking some well-earned time off. Here is an encore column from September 2006.
Monroe cook Mary Huber tells us, "I read the request from Margaret Rodland asking about a recipe for a Butterfinger-type candy. I'm not sure this is it, but these taste similar.
"We make them at Christmastime. These little bite-size candies taste like Butterfingers, and everyone loves them.
"I make a lot of these and put them in containers to give as gifts to friends and neighbors."
And Anita Esser of Sultan writes, "Somebody wanted a Butterfinger candy bar recipe.
"I thought I had one, but what I have is a Baby Ruth recipe. I can give you that, and maybe that will help her out."
Anita adds, "This is strange. I notice my recipe doesn't say what to do with the topping. I suppose you just melt it all together and pour it over.
"Maybe you pour the chopped nuts on last.
"OK, I hope this helps Margaret Rodland."
Peanut butter cracker candies
Peanut butter (creamy, but possibly you could use crunchy)
Cheez-it crackers
Chocolate almond bark
Spread peanut butter between two crackers to make little sandwiches.
Refrigerate or place in the freezer for a short time to firm up the peanut butter.
Melt almond bark, dip the little "sandwiches" in the melted bark and place on waxed paper until hard.
Store in covered containers.
Infant Ruth bars
11/3 cups margarine
2 cups brown sugar
1/3 cup light corn syrup
1/2 cup peanut butter
8 cups oatmeal
2 teaspoons vanilla
Topping:
1 package (6 ounces) chocolate chips
3 ounces (half a 6-ounce package) butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts or chopped peanuts
In large saucepan or kettle, melt margarine; add brown sugar, corn syrup, peanut butter, oatmeal and vanilla.
Mix together thoroughly, then spread evenly in a 9-by-13-inch pan and bake at 350 degrees for about 15 minutes.
Although the recipe gives no directions for the topping, let's try this. When bars have cooled, spread with topping: In small saucepan, melt chocolate and butterscotch chips and peanut butter over low heat, stirring until chips are melted and mixture is smooth.
Spread over bars, then sprinkle with nuts.
Makes one 9-by-13-inch pan.
The next column will appear in Monday's comic pages.
Monroe cook Mary Huber tells us, "I read the request from Margaret Rodland asking about a recipe for a Butterfinger-type candy. I'm not sure this is it, but these taste similar.
"We make them at Christmastime. These little bite-size candies taste like Butterfingers, and everyone loves them.
"I make a lot of these and put them in containers to give as gifts to friends and neighbors."
And Anita Esser of Sultan writes, "Somebody wanted a Butterfinger candy bar recipe.
"I thought I had one, but what I have is a Baby Ruth recipe. I can give you that, and maybe that will help her out."
Anita adds, "This is strange. I notice my recipe doesn't say what to do with the topping. I suppose you just melt it all together and pour it over.
"Maybe you pour the chopped nuts on last.
"OK, I hope this helps Margaret Rodland."
Peanut butter cracker candies
Peanut butter (creamy, but possibly you could use crunchy)
Cheez-it crackers
Chocolate almond bark
Spread peanut butter between two crackers to make little sandwiches.
Refrigerate or place in the freezer for a short time to firm up the peanut butter.
Melt almond bark, dip the little "sandwiches" in the melted bark and place on waxed paper until hard.
Store in covered containers.
Infant Ruth bars
11/3 cups margarine
2 cups brown sugar
1/3 cup light corn syrup
1/2 cup peanut butter
8 cups oatmeal
2 teaspoons vanilla
Topping:
1 package (6 ounces) chocolate chips
3 ounces (half a 6-ounce package) butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts or chopped peanuts
In large saucepan or kettle, melt margarine; add brown sugar, corn syrup, peanut butter, oatmeal and vanilla.
Mix together thoroughly, then spread evenly in a 9-by-13-inch pan and bake at 350 degrees for about 15 minutes.
Although the recipe gives no directions for the topping, let's try this. When bars have cooled, spread with topping: In small saucepan, melt chocolate and butterscotch chips and peanut butter over low heat, stirring until chips are melted and mixture is smooth.
Spread over bars, then sprinkle with nuts.
Makes one 9-by-13-inch pan.
The next column will appear in Monday's comic pages.
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