Zutaten für Baby Ruth Candy Brownies
- 1 cup (2 sticks) margarine
- unit brown sugar (Not used in recipe)
- ½ cup light corn syrup
- 1 ½ cups creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 12 ounces semi-sweet chocolate chips
- 6 ounces butterscotch chips
- ½ cup roasted peanuts
- 1 ½ cups granulated sugar
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Zubereitung von Baby Ruth Candy Brownies
- Preheat oven to 375°F (190°C). Grease a 13x9 inch baking pan.
- In a medium saucepan, combine 1 cup (2 sticks) margarine, 1 ½ cups granulated sugar, and ½ cup light corn syrup.
- Stir over low heat until margarine melts and sugar dissolves completely.
- Remove from heat and stir in 1 cup creamy peanut butter and 1 teaspoon vanilla extract.
- Add 3 cups quick-cooking oats and mix thoroughly until well combined.
- Press the mixture evenly into the prepared baking pan.
- Bake for 12 minutes.
- While the brownies are baking, prepare the topping:
- In a microwave-safe bowl, melt 12 ounces semi-sweet chocolate chips and 6 ounces butterscotch chips in 30-second intervals, stirring until smooth.
- Stir in ½ cup creamy peanut butter and ½ cup roasted peanuts.
- Once the brownies are out of the oven, immediately spread the melted topping evenly over the warm brownie base.
- Let cool completely before cutting into squares. Refrigerate for at least 30 minutes for easier cutting and to allow the topping to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
125g
Fat
43g
Carbs
13g
