Nut Goodie Bars St. Paul Pioneer Press
Try as I might, I've never been a huge fan of Nut Goodie Bars. I love the genuine Pearson's Nut Goodie candy bar, but every Nut Goodie recipe I've tried was less than desirable. Maybe it was the butterscotch chips or the peanut butter. So, I checked the ingredients list on the Pearson's candy bar and created my own version. I think these taste pretty close to the real thing. Makes 2 dozen (1-by-3-inch) bars. . 1-1/2 pounds milk chocolate . 1 square (1 ounce) unsweetened chocolate . 1 cup butter . 1 box (3.4 ounces) regular vanilla pudding mix . 1/2 cup evaporated milk . 1-1/4 teaspoons maple flavoring . 2 pounds powdered sugar . 1 pound Virginia peanuts To prepare pan: Invert 10-by-15-inch jellyroll pan. Place length of aluminum foil, shiny side down, over pan. Using hands, press down on sides and corners of foil to shape it to pan. Remove foil. Turn pan right side up. Place foil in pan. Very carefully press foil in place in pan. Lightly butter foil. Set aside. To prepare bars: Melt milk chocolate and unsweetened chocolate. Spread small amount of melted chocolate to cover bottom of jellyroll pan. Put pan in freezer. To prepare filling: In small saucepan, combine butter, pudding mix and milk. Bring to a boil. (Note: Don't worry if mixture curdles, just keep stirring.) Remove from heat. Set aside to cool slightly. Pour mixture into large bowl. Using electric mixer on low speed, beat in maple flavoring. Slowly add powdered sugar. Continue to beat until combined and no lumps remain. Spread mixture over chocolate layer in jellyroll pan. Refrigerate until firm. To finish bars: Stir salted peanuts into remaining chocolate mixture. Mix well. Spread evenly over powdered-sugar layer. To cool bars: Refrigerate until firm. Remove from refrigerator. Cover with rack or cookie sheet. Invert. Remove pan and foil lining. Cover with cutting board or length of wax paper. Invert again, leaving bars right side up. Cut into 1-by-3-inch bars or, if using on cookie tray, cut smaller. Tips To cut the bars clean and even, chill the bars before you slice them. Using a bench scraper or baker's bench knife is the quickest and easiest way to cut bar cookies. If you prefer not to use all-milk chocolate, mix half semisweet and half milk chocolate. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
