baby ruth bar recipe

Here is a recipe for a dessert that my in-laws make often. They are a sweet-toothed family, and this dessert definitely fits the bill. It’s crunchy, with a creamy topping, and with milk-chocolate chips and peanut butter…you really can’t go wrong. In fact, my mother-in-law doesn’t even measure the ingredients for the topping – she just pours on almost an entire bag! The more the merrier!

Base:

2/3 cup butter

4 cups oatmeal

1/4 cup white karo syrup (corn syrup)

1 teaspoon vanilla

1 cup brown sugar

1/4 cup smooth peanut butter

Topping:

1 (6oz) package milk chocolate chips

½ (6oz) package butterscotch chips

2/3 cup smooth peanut butter

Combine all of the base ingredients, except the butter. Once they are combined, melt the butter and stir it into the base mixture.

Put in a 9×13 metal pan.

Pat it down with a fork (or a potato-masher, if you’re my husband).

Bake at 400 degrees for 10-12 minutes. Watch closely – you don’t want it to get too dark around the edges.

Mix together all of the topping ingredients and spread on top of the baked base (spread it while the base is hot so that the chocolate topping melts!). You may have to let the chocolate sit on top for a few minutes to get soft enough to spread.

You can cook the chocolate topping after you’ve spread it to firm it up a little bit, but we like to just let it melt, spread, and eat!