How To make Baby Ruth Cookies
1/2 c Butter, softened 3 c Flour, sifted
3/4 c Peanut butter, smooth 1 ts Baking powder
1 1/2 c Sugar 1/2 ts Salt
2 Eggs, beaten 2/3 c Milk
1 1/4 ts Vanilla 5 Baby Ruth bars,
1.9oz, cutup
Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes. -----
How To make Baby Ruth Cookies's Videos
homemade baby ruth candy bars #shorts
baby ruth candy bars! they’re gluten free, dairy free, and refined sugar free, and soo good.
nougat:
•1/2 cup natural peanut butter
•1/4 cup full fat canned coconut milk
•1/4 cup raw honey or pure maple syrup
•1oz dark or semi-sweet chocolate, melted (i use dairy free & refined sugar free)
•1/4 tsp salt (if using unsalted peanut butter)
caramel:
•1/3 cup cashew butter (or sub more peanut butter if you prefer)
•3 tbsp raw honey or pure maple syrup
•1/2 tsp pure vanilla extract
•1/4 tsp salt (if using unsalted cashew butter)
chocolate coating:
•6-8oz dark or semi-sweet chocolate (i use dairy free & refined sugar free)
•1 tbsp coconut oil
other ingredients:
•peanuts
instructions:
1. first, prepare the nougat: mix together all of the nougat ingredients until the mixture is smooth then add it to the bottom of an 8x5 loaf pan lined with parchment and place in the freezer to harden for at least 2 hours.
2. after 2 hours, prepare the caramel: mix together all of the caramel ingredients until smooth. if the mixture is too thick, simply heat it in the microwave for several seconds until runnier then let it cool.
3. remove the nougat layer from the freezer and spread the caramel over the frozen nougat layer. top with as many peanuts as you want and gently press them into the caramel. place the loaf pan back in the freezer for 6+ hours to allow the caramel to harden.
4. after 6+ hours, melt the chocolate and coconut oil in the microwave or using the double boiler method. let it cool slightly.
5. remove the loaf pan from the freezer and slice into 6-8 bars. coat each bar in melted chocolate and place on a tray lined with parchment paper. place in freezer to let the chocolate harden.
6. once the chocolate coating has hardened, enjoy! store in the fridge or freezer, depending how hard you want the bars to be.
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Sugar Free Baby Ruth Bars!
Baby Ruth's White Choco
VANILLA (YELLOW) CAKE, WHITE CHOCOLATE CREMACHE® FILLING, WHITE CHOCOLATE FROSTING, BABY RUTH EMBELLISHMENT
OR
GLUTEN FREE VANILLA (YELLOW) CAKE, GLUTEN FREE WHITE CHOCOLATE CREMACHE® FILLING, GLUTEN FREE WHITE CHOCOLATE FROSTING, GLUTEN FREE BABY RUTH EMBELLISHMENT
Healthy, Baby Ruth Bites! (recipe in description) #shorts
Nougat base:
1/2 cup peanut butter
1/4 cup maple syrup
5 tbsp protein powder (I use protein from AML. link below. Use code TREVINM25 for 25% off)
1-2 tbsp coconut flour (could sub oat) flour or almond flour)
1 tsp vanilla + pinch of sea salt
1 tbsp melted coconut oil, ghee, or vegan butter
1/3 cup chopped peanuts
1 1/4 cups chocolate chips
Optional caramel:
1/4 cup maple syrup
1/4 cup coconut cream
3 tbsp coconut oil
splash vanilla extract & pinch of sea salt
Code: TREVINM25
Caramel: Boil over medium heat for 5-7 mins (it should start to thicken). Let cool a few mins & use!
(If you don’t want to use protein powder, I think oat flour would work! You may want to add a tbsp or 2 of a granulated sweetener though, as the protein adds sweetness).
Mix everything but the chocolate & peanuts together, adding 1-2 tbsp of flour at a time until it’s a nougat/dough like texture. Stir in nuts. Press into the bottoms of your mold (alternatively you can press it into a loaf pan & cut into squares after freezing). If using caramel, add a little caramel to the tops of each one.
Freeze for 2 hrs until firm. Melt the chocolate, dip each square (if you added caramel you may want to just pour chocolate over top, & return to the freezer until firm. Enjoy! (Keep in freezer!)
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I can’t believe it actually taste like a Snickers Candy Bar|MyHealthyDish
How to Make Baby Ruth Cookies 001.MOV
Baby Ruth Cookies
½ cup butter
¾ cup granulated sugar
1 egg
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
2 (1.8 ounce) Baby Ruth bars, cut in small pieces.
Cream butter and sugar until smooth. Add egg and mix well. Combine flour, baking soda and salt (if used); stir into batter. Add vanilla, Stir in chopped candy bars. Chill dough 30 minutes. Drop by teaspoons onto well - greased cookie sheets. Bake in pre-heated 375 degree oven 10 to 12 minutes. Makes 50 to 65 cookies.