Recipe: Bun Bars / Nut Goody Bars / Peanut Butter Pudding Bars - 8 recipes

NUTTY PEANUT BUTTER PUDDING BARS

1 (12 ounce) package chocolate chips
1 (12 ounce) package butterscotch chips
1 ounce unsweetened chocolate
1 (12 ounce) jar peanut butter
1 cup butter or margarine
1/3 cup evaporated milk
5 tablespoons regular vanilla pudding mix (not instant)
2 pound confectioners' sugar, sifted
1 1/2 cups chopped peanuts

Melt chocolate chips, butterscotch chips, unsweetened chocolate and peanut butter in a double boiler.

Put 1/2 of mixture into a buttered 10x15-inch pan. Reserve other half at room temperature. Put pan in refrigerator to cool.

Heat butter, milk and pudding mix until melted and mixed together. Pour this into a mixing bowl and add confectioners' sugar and mix well. Use this mixture to frost the refrigerated pan of chocolate.

Sprinkle peanuts over confectioners' sugar mixture and spread remaining chocolate mixture on top of the peanuts. Refrigerate until firm.

---

PEANUT BUTTER PUDDING BARS

2 cups peanut butter
2 squares (1 ounce each) unsweetened chocolate
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package butterscotch chips
1 cup butter, melted
16 ounces Spanish peanuts
1/2 cup evaporated milk
1/4 cup vanilla pudding mix (not instant)
1/2 teaspoon vanilla
2 lbs powdered sugar

Melt peanut butter, unsweetened chocolate, chocolate chips and butterscotch chips on stove or in microwave.

Spread half of the mixture in a well buttered jelly roll pan; chill. Add peanuts to remaining chocolate mixture and set aside.

TO PREPARE FILLING:
Combine milk and pudding mix; cook till very thick and well blended.

In medium bowl, beat pudding mixture, vanilla and butter with powdered sugar. Spread on chilled chocolate layer. Refrigerate till firm.

Spread chocolate peanut mixture on top and store in refrigerator.

Cut into small squares to serve. Freezes well.

---

CANDY NUT GOODIES
Makes about 4 dozen bars

1 (12 ounce) package chocolate chips
1 (12 ounce) package butterscotch chips
1 (1 ounce) square unsweetened baking chocolate
2 cups creamy peanut butter
12 ounces Spanish peanuts
FOR THE FILLING:
2 sticks (1 cup) butter
1/2 cup evaporated milk
1/4 cup dry vanilla pudding mix (not instant)
1 teaspoon maple flavoring
2 pounds powdered sugar

Melt chocolate chips, butterscotch chips, baking chocolate and peanut butter together. Pour half the mixture into a buttered 12-by-16-inch baking pan. Place in the freezer to set. Keep the remaining mixture in the pan.

In a separate pan, combine the butter, evaporated milk and pudding mix and bring to a boil, stirring constantly. Boil for 1 minute, then remove from the heat.

Add maple flavoring and stir in the powdered sugar. Spread over the cooled chocolate mixture in the baking pan and return to the freezer.

Rewarm the remaining chocolate mixture on the stove and stir in the Spanish peanuts. Spread over the chilled filling and return to the freezer once again until all three layers have hardened.

Remove chilled candy from freezer and let stand for 10 to 15 minutes before cutting into 1-inch squares. Store in a covered container in the freezer or refrigerator.

---

NUT GOODIE BARS

1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 cups peanut butter
1 lb. Spanish peanuts
1 cup butter
1/4 cup vanilla pudding mix (not instant)
1/4 cup milk
1 tsp. maple flavoring
1 tsp. vanilla extract
2 lb. powdered sugar

Melt chocolate and butterscotch chips and peanut butter. Stir until blended. Put half of the mixture in jelly roll pan. Refrigerate to harden. Add peanuts to remaining chocolate mixture; set aside.

In a saucepan, mix together butter, pudding mix and milk; cook until thick. Remove from heat.

Add maple flavoring, vanilla and powdered sugar; beat with mixer. Spread over chilled mixture; refrigerate.

Spread remaining chocolate mixture on top; refrigerate.

---

GOODY CHOCOLATE NUT BARS

FIRST LAYER:
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 (1 oz.) square unsweetened chocolate
2 cups peanut butter

SECOND LAYER:
1/4 cup dry vanilla pudding (not instant)
1/2 cup butter
2/3 cup evaporated milk
2 lbs. powdered sugar
1 teaspoon maple or vanilla flavoring

THIRD LAYER:
1 lb. Spanish peanuts

For first layer, melt together chocolate chips, butterscotch chips and unsweetened chocolate. After melted, add peanut butter. Pour half into 11x17-inch pan; refrigerate to harden. Mix the remaining half of the chocolate mixture with the Spanish peanuts (this will be the third layer).

Mix together in a saucepan and boil for 1 minute the pudding mix, butter and evaporated milk. Cool a little, then add the powdered sugar and maple flavoring. Pour this over the first layer.

Put the reserved chocolate-peanut mixture on top to make the third layer. Cover and refrigerate.

---

PUDDING BARS
Makes about 5 dozen

1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) jar creamy peanut butter
1 cup butter
1/2 cup evaporated milk
1 (3 oz.) pkg. cook & serve vanilla pudding mix
1 1/2 tbsp. maple flavoring
2 tsp. vanilla extract
2 lbs. powdered sugar
3 cups chopped peanuts

Melt chocolate and butterscotch chips together in a double boiler; add peanut butter, stirring until smooth. Spread 1 3/4 cups mixture into a buttered jelly-roll pan; refrigerate until firm. Set remaining mixture aside.

Melt butter in a heavy saucepan; stir in milk and pudding mix. Heat over medium heat until thickened; remove from heat. Add maple flavoring and vanilla; stir in powdered sugar. Spread over chilled chocolate mixture; return to refrigerator.

Re-melt, if necessary, remaining chocolate mixture in saucepan; stir in peanuts. Carefully spread over pudding mixture; refrigerate until firm. Cut into squares to serve.

---

PEANUT BUTTER PUDDING BARS

1 (12 ounce) package chocolate chips, divided use
1 (12 ounce) package butterscotch chips, divided use
2 cups smooth peanut butter, divided use
2 cups Spanish peanuts, divided use
1/2 pound (1 cup) butter
1 (3 1/2) ounce package of cook & serve vanilla pudding (not instant)
1 teaspoon vanilla
1/2 cup evaporated milk
2 pounds powdered sugar

Melt 6 ounces of chocolate chips, 6 ounces of butterscotch chips, and 1 cup peanut butter in double boiler. When melted mix in 1 cup Spanish peanuts. Spread mixture in a buttered jelly roll pan. Refrigerate to set.

Melt butter. Add pudding mix, vanilla, evaporated milk, and powdered sugar; beat well until smooth. Spread over first layer and refrigerate until set.

Melt the remaining chocolate and butterscotch chips with remaining peanut butter. Add remaining peanuts and spread over second layer. Refrigerate.

Cut into about 1-inch pieces (you will want to use a hot knife to cut). Best to keep in refrigerator until ready to serve.

---

BUN BARS

4 cups chocolate chips
4 cups butterscotch chips
3 cups peanut butter
1 (12 oz) jar dry roasted peanuts
1 cup butter
1/2 cup evaporated milk
1 (3 1/8 oz) pkg vanilla pudding mix (not instant)
2 lbs powdered sugar

Melt chips and peanut butter in a double boiler. Take off heat and add dry roasted peanuts. Spread half of mixture on bottom of a buttered 12x18-inch pan; refrigerate until firm.

Combine butter, milk and pudding mix in a saucepan and boil one minute. Remove from heat and beat in powdered sugar until smooth. Spread over chilled base. Top with other half of chocolate mixture and refrigerate until firm.

To serve, cut in 1-inch pieces. Refrigerate leftovers.