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Goonies Homemade Baby Ruth Recipe!

Learn great recipes based off your favorite movies! This week Dale & Chrysta make homemade Baby Ruth bars from the classic film The Goonies! (Dishing On Movies theme song by the amazingly talented TJ of    / tjsmithmusic   ) (Background music provided by Dan-O @ www.danoSongs.com) TWEET DALE - www.twitter.com/TheWalkingDale TWEET CHRYSTA - www.twitter.com/KissmyBundt RECIPE REQUESTS? TWEET 'EM @DishingOnMovies RECIPE Step 1: Make the Nougat Center Recipes: 1/4 cup whole milk 1 tbsp peanut butter 6 unwrapped caramels 1 tablespoon light corn syrup (or Agave) 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 3/4 cup powdered sugar 1/2 cup powdered sugar 1. Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. 2. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. 3. Bring to rapid boil. If available, use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. 4. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan. 5. Use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. About 2 minutes. 6. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. 7. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 2" for minis, 4" for standard size bar. Repeat w/ the remaining center candy mixture and place the rolls on waxed paper. You should have 16 mini or 8 standard rolls. Place in fridge or freezer until firm, about 30 minutes. Step 2: Coat Centers in Caramel and Roll into Peanuts 20 unwrapped caramels 1 1/2 teaspoons water 1. Pour the peanuts onto a baking sheet or other flat surface. Set aside. 2. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over medium heat. Once melting starts, lower heat. 3. Remove from heat when completely melted. 4. Using a basting brush and working quickly, carefully paint a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. You can also use a spoon. Watch out, it'll be hot! 5. Paint more caramel onto the other side of the roll and press it down onto the peanuts. 6. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours (Or freezer 30-45 mins) so that they firm up. Step 4: Coat in Chocolate 12-ounces milk chocolate chips (or your choice of chocolate) 1. Pour the milk chocolate chips into a glass or ceramic bowl and heat for 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. 2. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks or skewers, 1 in each hand. 3. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. 4. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. (Approx 10-15 mins in freezer) 5. ENJOY!