Maple Nut Goodie Bars

Great goodies with no baking needed! Best of all, you've got the ingredients right in your cupboard.

–

Save & Share

Servings 64

false

( 12 ) Ratings

12 Ratings

5 Stars 17%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

52dc1eed-90ad-401a-be67-f79fae7e9f7c

ingredients 9
Prep Time 50 min
Total Time 4 hr 20 min

Ingredients

1: (12-oz.) pkg. (2 cups) semisweet chocolate chips

1: (11.5-oz.) pkg. (2 cups) milk chocolate chips

2: cups margarine or butter

1: cup peanut butter

1: (12-oz.) can (2 1/2 cups) cocktail peanuts

1/2: cup evaporated milk

1: (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)

1: (2-lb.) pkg. (7 1/2 cups) powdered sugar

2: teaspoons maple flavor

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
2 Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
3 Melt remaining 1 cup margarine in large 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 powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
4 Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
5 Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 230
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4g, 4% ),
Cholesterol: 0mg; 0%;
Sodium: 125mg; 125%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 1/2 Fruit; 1/2 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

MNtoAZ

report Posted May. 13, 2013 2:15 PM

There's a regional candy bar called Nut Goodie manufactured in Minneapolis.. They are patty shaped and addictive. This comes mighty close, and may explain why they're called bars. Really are candy. They also make Pearson's Salted Peanut bars. Not much luck making those!

gotnida

report Posted Aug. 24, 2011 5:32 PM

Made these twice and a big hit- although I divided it in half each time and made in a 13x9 pan. I entered these in our county fair and got a blue ribbon, though the judges thought it was more of a fudge than a bar-- Definately a new family fav!

schuh

report Posted Dec. 17, 2010 10:36 PM

The flavors were so good but I found them to be a bit tricky. When they were cold, the bottom layer of the chocolate separated from the maple layer when it was cut. But when I cut them at room temperature, the peanuts prevented a clean cut. What to do? The texture and flavor are best when cold.

marmstrong223

report Posted Nov. 12, 2010 1:39 PM

Wow, this is melt in your mouth delicious. I make it every year at christmas and at no other time of the year because even frozen it disappears faster than I can make it.

marmstrong223

report Posted Nov. 12, 2010 1:38 PM

Wow, this is melt in your mouth delicious. I make it every year at christmas and at no other time of the year because even frozen it disappears faster than I can make it.