Chewin'

the News

March 2004

Helen’s Nutty Bars

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Recipes:	1	2	3	4	5	6
Servings:	35	70	105	140	175	210
Ingredients:
Yellow cake mix, box	1	2	3	4	5	6
Margarine	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Margarine	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Eggs	1	2	3	4	5	6
Marshmallows, miniature	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Peanut butter baking chips	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Vanilla extract	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Corn syrup	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Salted peanuts, whole or chopped	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.

Assembly Directions:

For each recipe combine dry cake mix with 2/3 C. of the butter, and an egg. Mix well and press onto a large, rimmed baking sheet, completely covering it. Bake ten minutes at 325 degrees. Sprinkle the marshmallows over the hot cake mix layer. Bake 5 minutes more at 325 degrees. Cool completely. When the baked layers are cool, melt the baking chips, vanilla, corn syrup, and remaining butter together in a microwave safe bowl on 100% power for one minute. Stir well, then heat at 100% power again for another 30 seconds. Stir well. If it is not completely melted, heat for an additional 30 seconds. Pour the melted mixture over the cooled marshmallow layer. Spread to completely cover with a rubber spatula. Sprinkle the peanuts over the surface and press them in with a spatula or the back of a spoon.

Freezing Directions:

Chill the Nutty Bars in the refrigerator until they are firm. Cut into squares. Layer the chilled bars in a rigid freezer container with double layers of waxed paper or plastic wrap in between layers of Nutty Bars. Seal, label and freeze.

Serving Directions:

Thaw to room temperature for soft bars. Serve chilled for chewy bars. Serve from the freezer for VERY chewy bars.

Comments:

Nanci’s mom made this recipe all the time… it was a family favorite!  And it has become quite popular with our website cooks too!

Nutritional Info:  Helen's Nutty Bars

Per Serving: 241 Calories; 14g Fat (51.8% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 191mg Sodium.  

Exchanges: 1/2 Lean Meat; 2-1/2 Fat; 1-1/2 Other Carbohydrates.

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