- Cooking Time:
- Servings: 150 pieces
- Preparation Time:
- 1 (12 oz) pkg. chocolate chips
- 1 (12 oz) pkg. butterscotch chips
- 2 c. creamy peanut butter
- 1 (1 oz) sq. unsweetened chocolate
- 1 c. butter
- 1/3 c. evaporated or 1/2 c. regular milk
- 1/4 c. regular vanilla pudding mix
- 2 lbs. powdered sugar
- 1 tsp. maple flavoring
- 1/2 lb. Spanish peanuts, skinned
- In double boiler or microwave, melt chips, peanut butter and chocolate. Spread half of the melted chocolate mixture in a foil-lined buttered 10 1/2 x 15 1/2 inch jelly roll pan. Refrigerate or freeze until set (about 30 minutes in freezer). Reserve remaining chocolate mixture in double boiler.
- In heavy saucepan, combine butter, milk and pudding mix. Bring to boil over low heat and cook 1 minute. Remove and let cool. Using a mixer, blend in powdered surgar and flavoring until creamy. Spread mixture over chilled chocolate. Stir Spanish peanuts into remaining chocolate mixture and spread over top. Refrigerate for 3 hours. Peel off foil and cut into 1 inch squares. Keep refrigerated.
NotesPearson's Candy Company in Minneapolis came out with the Nut Goodie Bar in 1912. This recipe is a good imitation. I'm not sure what the origin of this particular recipe is--there are several similar ones floating around--but it is a keeper. Great for the holidays! My friend, Pam Rehm, made this particular batch and she suggested using a 9 X13 pan to give the candies a little more height.
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