Baby Ruth Bars
Baby Ruth bars have been around for over 70 years and are still going strong. This homemade version is deliciously close to the original in taste.
INGREDIENTS | YIELDS 32 BARS
- ½ cup sugar
- ½ cup brown sugar
- 1 cup white corn syrup
- 1 cup peanut butter
- 6 cups cornflakes, crushed coarsely
- 1 cup milk chocolate chips
- 3 ounces butterscotch chips
- 1 cup chopped salted peanuts
Grease 13" × 9" pan.
Heat sugar, brown sugar, corn syrup, and peanut butter in a pan over medium heat; mix until smooth.
Combine remaining ingredients.
Pour peanut butter mixture over cereal mixture; stir to coat evenly.
Press into prepared pan; cool completely.
Storing No-Bake Cookies
Baby Ruth Bars should be stored in an airtight container. Put them in the container in layers with wax paper between each of the layers. Keep the container in a cool, dry place to maintain freshness, but do not keep in the refrigerator. Refrigerating or freezing changes the texture of these bars.
