There are a few differences with this Baby Ruth recipe than you will find anywhere else on the web. For starters, I really wanted to make a candy bar that looks like a Baby Ruth. And I wanted it to be easy. So the construction technique is different. Secondly, I wanted to capture that not-quite-chocolate candy-bar-chocolate flavor. So I added a handful of butterscotch chips to the milk chocolate. It was the perfect subtle boost that took this candy bar from obviously-homemade to out-of-this-world.
The great thing about making homemade candy bars is that you know exactly what goes into it, and can adjust the recipe to accommodate food allergies or dietary restrictions. And you can make them as big or as small as you like.
One person, upon tasting my homemade Baby Ruth bars, said I had ruined him on candy bars forever. Now that's how you make a first impression! I hope you give these a try!
Step 1: Materials
Small baking dish lined with parchment or waxed paper
Chocolate melter (opt)
Bring the mixture up to 230F, stirring often. Use a candy thermometer to check your progress.
Whisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken.
Stir until the caramels are completely melted.
Pour a layer over the peanuts. You'll use the rest of the chocolate to dip the sides and bottom of the bars later.
Place in refrigerator to chill until completely set.
Step 10: Finish
Re-heat remaining chocolate and dip sides and bottoms of candy bars. You can dip the whole thing, like I did, but that actually ends up being too much chocolate and throws the rest of the flavors out of balance.