Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.
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|Serving Size: 1 Serving (2071g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2076 (29%)|
|Amt Per Serving||% DV|
|Total Fat 230.6g||307 %|
|Saturated Fat 92.2g||461 %|
|Monounsaturated Fat 83.3g|
|Polyunsanturated Fat 35g|
|Cholesterol 2362.3mg||727 %|
|Sodium 1770.7mg||61 %|
|Potassium 2272.2mg||60 %|
|Total Carbohydrate 1198.6g||353 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 1178.7g|
|Protein 142.4g||203 %|
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Calories per serving: 7268
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