Nut Goodie Bar Candy
INGREDIENTS
  • Servings: 150 pieces
  • 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
DIRECTIONS
  1. 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.
  2. 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.
RECIPE BACKSTORY
Pearson'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.