How To make Baby Ruth Cookies

Food cut in half | Candy bars | PAYDAY, Baby Ruth and Turtles

Food cut in half | Candy bars
PAYDAY
Baby Ruth
Turtles

#chocolatebar
#chocolate
#snickers

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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3-Ingredient Butter Cookies Recipe

Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.

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Full written and printable recipe:

More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:


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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating

Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.

Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking

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Aunt Ruth's M&M Cookies

While we practice social distancing. We are offering FREE Virtual Kids Cooking Classes on Tuesday and Thursdays via Facebook Live. This video answers all the questions needed to make a simple homemade cookie.

*******************************Ingredients**********************************
unsalted butter (room temperature)
1 cup brown sugar (either light or dark)
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups M&M’s

Baby Ruth Cookies | EASY RECIPES

MY3 FOODS

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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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