Babe Ruth Bars

 

Babe Ruth Bars are not actually a commercially produced candy bar, but a nostalgic homemade treat named after the famous baseball player, Babe Ruth. There are two main variations:

1. No-Bake Version with Peanuts, Caramel, and Chocolate:

This version captures the essence of a classic candy bar with a combination of crunchy peanuts, chewy caramel, and a rich chocolate coating. Here's a recipe:

Ingredients:

• 1 cup (200g) peanut butter
• 1 cup (200g) white corn syrup
• ½ cup (100g) packed brown sugar
• ½ cup (100g) white sugar
• 6 cups (130g) corn flakes cereal
• 1 cup (200g) semisweet chocolate chips
• ⅔ cup (130g) peanuts (optional)

Instructions:

1. Combine Wet Ingredients: In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar, and white sugar. Stir constantly until smooth and heated through.

2. Add Cereal and Peanuts (Optional): Remove the pan from heat and quickly stir in the corn flakes cereal. If using, fold in the chopped peanuts as well.

3. Press into Pan: Pour the mixture into a greased 9x13 inch baking dish. Press the mixture evenly into the pan using a spatula or the back of a spoon.

4. Chill and Set: Refrigerate the pan for at least 2 hours, or until the mixture is firm.

5. Chocolate Coating (Optional): Melt the chocolate chips using your preferred method (double boiler or microwave). Spread the melted chocolate evenly over the chilled peanut butter mixture.

6. Setting and Cutting: Refrigerate the pan again for at least 30 minutes, or until the chocolate coating is set.

7. Cutting and Serving: Cut the chilled bars into squares or desired shapes for serving.

8. Baked Version with Cookie Crust, Peanut Butter Filling, and Chocolate Topping:

This version features a chewy cookie crust, a creamy peanut butter layer, and a decadent chocolate topping. Here's a recipe:

Ingredients:

For the Cookie Crust:

• 1 cup (225g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg

For the Peanut Butter Filling:

• 1 cup (250g) creamy peanut butter
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Topping:

• 1 cup (200g) semisweet chocolate chips
• 2 tablespoons (30ml) vegetable oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. Make the Cookie Crust: In a medium bowl, whisk together the flour, baking soda, and salt.

   In a separate large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the egg.

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Press the cookie dough evenly into the bottom of the prepared baking dish.

3. Bake the Crust: Bake the cookie crust for 10-12 minutes, or until the edges are golden brown. Let it cool slightly in the pan.

4. Make the Peanut Butter Filling: In a large bowl, cream together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.

5. Spread the Filling: Spread the peanut butter filling over the cooled cookie crust.

6. Make the Chocolate Topping: In a heat-resistant bowl set over a pot of simmering water (ensure the bowl doesn't touch the water), melt the chocolate chips with vegetable oil, stirring occasionally, until smooth.

7. Pour the Topping: Pour the melted chocolate over the peanut butter filling, spreading it evenly.

8. Chill and Set: Refrigerate the entire pan for at least 2 hours, or until the chocolate topping is firm.

9. Cutting and Serving: Cut the chilled bars into squares or desired shapes for serving.

Tips:

• For a richer chocolate flavor in the no-bake version, use dark chocolate chips for the coating.
• If the no-bake mixture