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Line a 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
In a heavy 1 1/2 quart saucepan combine vanilla caramels, the 3 T. butter and milk. Cook over low heat, stirring occasionally, until caramels are melted. Stir in the chopped peanuts. Pour mixture into prepared pan.
Chill about 1 hour or until firm. When firm, use the foil to lift candy out of the pan; cut candy into 2 x 1 inch rectangles.
Melt the dipping chocolate or confectioners coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place.
Makes 32 candy bars.
Calories 207
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 398 | ||
Calories from Fat: 327 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 48 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 23.5mg | 7 % | |
Sodium 74.4mg | 3 % | |
Potassium 408.6mg | 11 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 4.6g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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