Plaid Nutty Good Bars
Recipe - Rockford Road Liquor
Plaid Nutty Good Bars
Prep Time10 Minutes
Servings64
Cook Time230 Minutes
Ingredients
1 bag (12-oz) semisweet chocolate chips
1 bag (11.5-oz) milk chocolate chips
2 cups butter
1 cup peanut butter
1 can (12 oz) cocktail peanuts
1/2 cup evaporated milk
1 box (4-serving size) vanilla pudding and pie filling mix, not instant
2 teaspoons Watkins Maple Extract
1 bag (2 lbs) powdered sugar
Decorating icing tubes, with tips
Directions
- Line 15x10x1-inch baking pan with foil. Coat with cooking spray. In 3-quart saucepan, melt chocolate chips and 1 cup butter over low, stirring frequently. Remove from heat. Stir in peanut butter. Pour 2 cups of mixture into a microwaveable bowl.
- Meanwhile, stir peanuts into remaining chocolate mixture. Pour into prepared pan. Freeze 10 minutes or until set. Place pan in refrigerator.
- Melt remaining 1 cup butter in 4-quart saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add maple extract, then stir in powdered sugar a little at a time; mix well. Cool for 10 minutes.
- Carefully spread pudding mixture over chocolate peanut layer. Chill 30 minutes.
- If necessary, microwave reserved chocolate butter mixture on High in 30-second intervals, just until pourable. Pour mixture over chilled pudding layer; spread to cover. Using decorating icing, pipe perpendicular lines onto top of chocolate to create plaid pattern.
- Refrigerate at least 3 hours or until firm. Using foil, lift the bars out of the pan and transfer to large cutting board. Cut into 64 small rectangles. Store in refrigerator.
10 minutes
Prep Time
230 minutes
Cook Time
64
Servings
Shop Ingredients
Makes 64 servings
Directions
- Line 15x10x1-inch baking pan with foil. Coat with cooking spray. In 3-quart saucepan, melt chocolate chips and 1 cup butter over low, stirring frequently. Remove from heat. Stir in peanut butter. Pour 2 cups of mixture into a microwaveable bowl.
- Meanwhile, stir peanuts into remaining chocolate mixture. Pour into prepared pan. Freeze 10 minutes or until set. Place pan in refrigerator.
- Melt remaining 1 cup butter in 4-quart saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add maple extract, then stir in powdered sugar a little at a time; mix well. Cool for 10 minutes.
- Carefully spread pudding mixture over chocolate peanut layer. Chill 30 minutes.
- If necessary, microwave reserved chocolate butter mixture on High in 30-second intervals, just until pourable. Pour mixture over chilled pudding layer; spread to cover. Using decorating icing, pipe perpendicular lines onto top of chocolate to create plaid pattern.
- Refrigerate at least 3 hours or until firm. Using foil, lift the bars out of the pan and transfer to large cutting board. Cut into 64 small rectangles. Store in refrigerator.