This is the perfect snack, especially during football season! Easy to just put a cup in a ziplock bag and so yummy!! I never have leftovers with this one if I don’t double the recipe!! Is especially a hit at my Super Bowl parties! Enjoy!!
1 cup salted peanuts
1 cup of dried cherries
1/2 cup milk chocolate chips (you may also use dark chocolate)
1/2 cup butterscotch chips (you may also use peanut butter chips)
1 cup whole cashews or cashew halves
1 cup salted whole almonds
1. Combine all ingredients in large bowl and mix well.
2. Keep stored in airtight container. I use a ziplock baggie.
Makes 5 cups… I double it !
I have been on Facebook again, precious reader! Found this recipe and it looks yummy. Looks easy and would be a yummy Memorial Day dessert. Enjoy!
2 cups cream-filled chocolate sandwich cookie crumbs
1/3 cup butter, melted
1-1/2 cups Imperial Sugar / Dixie Crystals Granulated Sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
6 cups 2% milk
6 egg yolks, beaten
1 cup creamy peanut butter
2 cups heavy whipping cream
1 tablespoon confectioners’ sugar
6 peanut butter cups, chopped
1/2 cup chopped salted peanuts
2 tablespoons chocolate syrup
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.
To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.
1 cup Almond Milk or Coconut Milk
1/3 package any sugar-free instant pudding of your choice
1 1/2 cups of ice
Mix altogether and blend on high or “smoothie” setting until ice is well blended and it becomes a ”smoothie” consistency. You can add fruit, peanut butter, any imitation flavorings (caramel, coconut, orange, peppermint, etc.). Enjoy with a spoon and straw in a tall glass.
It is a low-calorie treat that is sure to satisfy your sweet tooth! Hint: Almond Milk is lower in calories than coconut….:)
Who says you can’t have the “malt and drink it, too”??