Bun Bars

Read Reviews (2)

"A no-bake, peanut butter, chocolate, butterscotch and peanut bar." — Nancy

Directions

Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.
Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together.
Put on top of chocolate layer. Chill in the freezer until hard.
Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.

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Reviews More Reviews

Aug 06, 2003

Just wanted to agree with previous reviewer that it is DEFINITELY 2 pounds of powdered sugar. I use the recipe below - it makes a lot but I think people looking to recreate an old favorite might need to make the couple of changes as I have below! 12 ounces of chocolate chips 12 ounces butterscotch chips 18 ounces creamy peanut butter 1 cup margarine 6 ounce package of vanilla pudding (not instant) 2/3 cup milk 2 pounds powdered sugar 1 pound salted dry roasted peanuts Melt chips with peanut butter. Spread half of this mixture on the bottom of a greased cookie sheet and chill. Combine margarine, milk and uncooked pudding powder. Boil 1 minute. Add 2 pounds of sifted powdered sugar. Spread over chilled base and chill again. Then add 1 pound of peanuts to remaining chocolate mixture and spread on top of base. Cool again. Cut into very small squares. Store in refrigerator or freezer. Serve at room temperature. Note: I divide filling mixture after powdered sugar is added and stir in 1 teaspoon maple flavoring and 1 teaspoon vanilla extract to each half

—NICKIEM

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Mar 12, 2003

I'd like to point out an error in this recipe. I believe it should be 2 lbs. of powdered sugar and not 2 T. That is the way I've seen it printed in several of the community/church cookbooks I own as well as on various web sites. I made this to try and recreate a childhood favorite. They are extremely sweet, but tasty. The recipe I used calls for a jellyroll pan. You can cut them very small and it makes a huge amount. They do freeze very well.

—TCMJEM

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3 Ratings

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Nutrition

Calories
1003 kcal
50%

Carbohydrates
63.8 g
21%

Cholesterol
42 mg
14%

Fat
77.4 g
119%

Fiber
7.8 g
31%

Protein
23.9 g
48%

Sodium
809 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bun Bars

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 1003
Calories from Fat: 696

% Daily Value *
Total Fat 77.4g 119 %
Saturated Fat 30.1g 151 %
Cholesterol 42mg 14 %
Sodium 809mg 32 %
Potassium 770mg 22 %
Total Carbohydrates 63.8g 21 %
Dietary Fiber 7.8g 31 %
Protein 23.9g 48 %
Sugars 48g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 9 %
Iron 27 %
** Thiamin 23 %
Niacin 124 %
** Vitamin B6 25 %
** Magnesium 65 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.