| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | All newly t, Candies | 18 | Servings | |
INGREDIENTS
| 8 | oz | (about 30) caramels |
| 3 | tb | Milk |
| 3 | tb | Margarine or butter |
| 1 | c | Powdered sugar |
| 2 1/2 | c | Peanuts |
INSTRUCTIONS
Lightly grease 8 inch square pan. In top of double boiler, combine caramels and milk. Cook over hot water until caramels are melted, stirring occasionally. Remove from heat. Add margarine; mix well. Stir in powdered sugar; beat by h and until smooth. Stir in peanuts. With buttered fingers, press mixture into greased pan. Refrigerate 1 to 2 hours or until firm; cut into bars. Store in refrigerator. Makes 18 bars. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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