Grandma Porting’s Babe Ruth Bar

These simple-to-make bars were featured on the dessert table at the wedding of Audrey and Samuel Caldwell. Tucked in among the elegant cake and fancy cupcakes they were a nod to a traditional dessert offering that started when Audrey’s grandmother, Darlene Porting, began making them years ago. A part of every family holiday and get-together, they were a must at the Caldwell wedding. Audrey said, “My mom (Susan Stewart) made many of these over the years but Grandma Porting made those that were served for our wedding.”  While Barry loves wedding cake, he was drawn to these bars. I gave up keeping  track of how many he ate!!!                                                                                                         It  seemed appropriate to mix up a batch for yesterday’s K-State tailgate. From weddings to tailgating, these candy bar-like cookies are a welcome addition. 

Dessert table at Audrey & Samuel's wedding.

Barry enjoys a Babe Ruth Bar at the K-State game! 

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
   
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
   
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.

   

   Pan lined with overhanging parchment that was sprayed with pan release)

   
   
   
4. Top with melted chocolate chips and spread evenly over the top.
   
   
   
5. Cover with foil and let set at room temperature for at least 6 hours.

   

   Once the bars were set, I just lifted them out of the pan and they were ready to cut. 

Recipe without photos . . .

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.
4. Top with melted chocolate chips and spread evenly over the top.
5. Cover with foil and let set at room temperature for at least 6 hours.