These crazy rich desert bars are a common tradition in many households it seems. To be ho eat, I have not had a REAL Nut Goody candy bar in decades.
Anyway, I decided to actually make a batch this year and I accidentally bought instant pudding instead of pour and set. I also didn’t use maple extract. I know that maple flavour is a staple in these bars, but I left it out since maple extract is not an ingredient many people have on hand. With the few ingredient changes, the process is a bit changed as well. However, the malty texture and rich flavour is just as I remember.
Nut Goody Bar Ingredients:
- 3 cups semi sweet chocolate chips
- 2 cups butterscotch chips
- 2 cups peanut butter
- 1 cup butter
- 8 tablespoons whole milk
- 1/3 cup instant Jello vanilla pudding mix
- 4 cups powder sugar
- 2 cups salted cocktail peanuts Spanish peanuts
Instructions
You need a shallow baking pan of at least 12×16. I actually used a 14×20 in pan.
Line your pan with parchment paper. The paper will make it so much easier to pop the whole brick out for cutting.(Like above.)
Melt the all chips and peanut butter in a heavy bottom sauce pan over low heat until melted. It requires frequent stirring.
Spread 1/2 of the melted chocolate mixture onto a the papered pan.
Pop in freezer for 10-15 minutes until firm.
In a glass bowl, combine melted butter, milk , and Jello vanilla pudding mix. Use a stand mixer or hand held. Egg beaters to mix confectioners sugar into it. Once it is full mixed, this buttercream can be spread evenly over the chilled chocolate layer.
Pop in freezer for 10-15 minutes.
Add the peanuts to the remaining chocolate mixture and then spread evenly over the buttercream layer.
Freeze for 30 minutes. Cut into 1/2-3/4 inch squares. You can optionally put them in little paper cups for candy or mini-muffins.
My kitchen had way too much sun pouring in the windows making it pretty warm, so I had a melt situation while trying to get them all cut and stored. So, work quickly!
Nut Goodie bars will be a bit gooey at room temperature, and are edible frozen.
Seriously though, use the parchment paper. It is so much more efficient than buttering the pan and trying to get the bars out.
