Just by the title alone,

can you guess what today’s special is for our

What about this:

“Data, what are you doing?”

“I’m setting booty traps.”

“You mean booby traps.”

“That’s what I said! Booby traps. God. These guys!”

Vegan Baby Ruth Bars - Fork & Beans

Any guesses?

Let’s just say that you can’t have Halloween candy

without a tribute to one of the greatest movies of my childhood:

“The Goonies”

(which really introduced us all to that beautiful bar of chocolate

called the Baby Ruth).

The vegan Baby Ruth.

Vegan Baby Ruth Bars - Fork & Beans

(((Please understand, dear friends, that my childhood consisted of

watching a lot of TV.  A lot. And eating my fair share of candy.

I’m kinda like an expert in these categories…)))

So…

It’s time to make some vegan caramel,

open that jar of roasted peanuts

and get out those candy molds.

Why, you ask?

Because down here,

Down here in blogging land,

this is our time, goonies.

Baby Ruth Candy Bar Recipe

For the caramel:

  • 1 c. hemp milk (or non-dairy milk of choice; coconut works great too!)
  • 1/2 c. brown sugar
  • 1/2 c. Earth Balance
  • 1/4 c. light corn syrup
  • 1/4 c. agave
  • 1/2 tsp vanilla extract

You’ll also need:

  • 1 c. dry roasted peanuts (lightly salted)
  • vegan chocolate chips (to be melted)
  1. Throw all the ingredients for the caramel (EXCEPT the vanilla extract) into a saucepan and melt on medium heat. Stir continuously. Once mixture begins to boil, add candy thermometer. Leave alone without stirring until it reaches between 270-290* F (beginning of hard ball phase).
  2. Remove from heat and stir in vanilla.
  3. Pour onto parchment paper-lined 8×8 pan (or your choice) ***Read note if you are not using a candy mold before you even do this!
  4. Allow to cool for 10 minutes. Chill in fridge 30-ish minutes or until set.

ASSEMBLING CANDY BAR:

  1. If using the candy mold, coat the melted chocolate with a thin layer, making sure it completely covers the inside.
  2. Add 1 tsp peanuts first. Add the second layer of caramel (use kitchen scissors to cut a rectangle that will fit with the mold).
  3. Coat the rest with melted chocolate to fill in the rest of the cracks.Vegan Baby Ruth Bars - Fork & Beans

***Note: IF YOU ARE NOT USING A MOLD: Melt your chocolate and place a thin layer on the bottom of the 8×8 pan. Freeze for 20 minutes. Once the caramel is ready,allow to cool a minute and then pour it on top of the frozen chocolate (instead of allowing it to set alone). Place peanuts over the caramel for the 3rd layer. Coat the top layer with melted chocolate.  Freeze again for 15-20 minutes. Cut into rectangles and serve.

Just a warning:

Eating these will take you into a fantasy world as a kid,

searching for buried treasure

from a one-eyed pirate

while being chased by “Throw Mama From the Train”

(told you I watched too much TV)

and her 2 meatball sons

(how did they ever catch up to a group of kids anyway???)

all the while, befriending an oddly shaped head

who loves Baby Ruth candy bars.

Good thing you just learned how to make them!

Vegan Baby Ruth Bars - Fork & Beans

It’s good to be a kid again, isn’t it?