Homemade Baby Ruth Candy Bars
These Homemade Baby Ruth Candy Bars combine fluffy nougat, creamy caramel, crunchy roasted peanuts, and a rich milk chocolate coating into an irresistible homemade candy treat. They're perfect for holidays, gift-giving, parties, or satisfying any sweet tooth with a classic candy bar made from scratch.
Equipment
- 8x8-inch baking pan
- Candy thermometer
- Measuring cups
- microwave-safe bowl
- Mixing bowls
- Parchment paper
- Saucepan
- spatula
- Whisk
Ingredients
For the Nougat Layer
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup light corn syrup
- 1 egg white
- 2 tablespoons water
For the Caramel Peanut Layer
- ¾ cup roasted peanuts
- 1 cup caramel candies unwrapped
- 2 tablespoons heavy cream
For the Chocolate Coating
- 1 tablespoon coconut oil or vegetable shortening
- 2 cups milk chocolate chips
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- In a saucepan, combine the granulated sugar, corn syrup, and water over medium heat.
- Stir until the sugar dissolves and continue cooking until the syrup reaches 260°F (127°C) on a candy thermometer.
- Beat the egg white until stiff peaks form.
- Slowly pour the hot syrup into the egg white while beating continuously.
- Add the vanilla extract and continue beating until thick and glossy.
- Spread the nougat evenly into the prepared pan.
- In a microwave-safe bowl, melt the caramel candies with the heavy cream in 30-second intervals, stirring after each interval until smooth.
- Fold the roasted peanuts into the caramel mixture.
- Spread the caramel peanut mixture evenly over the nougat.
- Refrigerate for about 30 minutes until firm.
- Cut into 16 bars.
- Melt the milk chocolate chips with the coconut oil in 30-second microwave intervals, stirring until smooth.
- Dip each candy bar into the melted chocolate until completely coated.
- Place the coated bars onto parchment paper.
- Allow the chocolate to set completely before serving.
Notes & Wine Advice
## Recipe Notes
Recipe Notes
Use fresh roasted peanuts for the best crunch and flavor. Allow the bars to chill completely before dipping them in chocolate to help them hold their shape. Store the candy bars in an airtight container in the refrigerator for up to one week. For cleaner slices, warm your knife under hot water and dry it before cutting.Wine Advice
A Ruby Port complements the rich caramel, peanuts, and chocolate beautifully. A sweet dessert wine or a glass of cold milk also pairs wonderfully with these homemade candy bars.Nutrition values
Calories: 220 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 5 g | Sodium: 0.2 mg | Sugar: 22 g