Recipe by Suzanne Stull
"These taste like the candy bar."
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white corn syrup
packed brown sugar
semisweet chocolate chips
Great recipe. Especially easy. Sure, they don't look pretty, but just by simply melting chocolate chips & spreading them on top, and then sprinkle finely chopped peanuts, they took on an entirely different look!! When I make these again, I will use milk chocolate chips, and/or increase the peanuts to one cup and leave out chips inside of it, and spread the melted chips on top. Just my preference. One can easily adjust this recipe. Worth a try to make.
It was okay but not great. I had a hard time cutting them I ended up rolling them into balls and I put them in little candy cups. Don't think I'd make them again,
These taste great, yet they are unattractive. I brought them to a bake sale and nobody was buying them, yet when a man tried one he said "Wow, these are great!" and he bought the whole plate. The next time I made them I frosted them and put sprinkles and a cherry on them, and they sold right away. These are fabulous, and I'd recommend them to everyone.
Every one loved it. I think those who had problems with it didn't cook the peanut butter mixture long enough. I used the last cup of chocolate chips in the bag as a frosting on top. As easy as making rice crispy treats! Thank you
I've never tried the bar, but these are definitely YUMMY!... heavy, too! They go rock-hard pretty quickly, so cut them into squares BEFORE they're cooled. Also, to make them edible after 2-3 days of storage (if they last that long!), nuke them in the microwave until barely warm - the peanut butter mixture will soften again, and they will be as chewy and wonderful as when you first made them!
These are great! I have found that the kind of peanut butter and corn flakes does make a difference, though. I tried it once with natural peanut butter and "healthy" corn flakes and it was a disaster ... they were so hard I broke a knife point trying to cut them after they cooled. But with really creamy peanut butter (I used Peter Pan) and commercial cornflakes (Kellogg's) the result was crunchy, light, and delicious. I was even able to cut back a little on the corn syrup and substitute 2 T. of water, and they still came out perfect. I also like to sprinkle a few extra chocolate chips on the top, since the chocolate has a tendency to melt when the mixture is still warm.
I had this recipe in a beloved cookbook . . . I have not made them in years - but am over-joyed to find this here! I had a horrible time cutting them - my ex had to do it for me wearing heavy-duty gloves to protect his hands. What I ended up doing was making "balls" of the dough and dipping them into melted chocolate . . . ***edit*** I make these for my chocolate-hating, Baby Ruth-loving manchild. I roll them into logs and don't dip them in chocolate - for naked Baby Ruth Bars for the chocolate hater. He loves them!
I have been making these for years and am just now rating them...they are great!! Quick, easy and always a hit... not sure that they taste like a babe ruth bar, but who cares, they taste great. Only tips I have: I mix the corn flakes PB and choc chips in a large bowl then am able to dump them in the melted mixture and get a better blend of ingredients. I also line a 13x9 pan with aluminum foil and then press the bars into it. Once in fridge for little while, you can pull them out of the pan by the foil and then use a pizza cutter to cut them into squares of any size. Be careful you don't fridgerat them too long though--they become a real booger to cut.
* Percent Daily Values are based on a 2,000 calorie diet.
Babe Ruth Bars
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 115
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