4 tablespoons butter or margarine
1 package peanut butter chips, 12 oz.
1 can sweetened condensed milk
1 package miniature marshmallows, 10 oz.
1 16 oz. jar of dry roasted peanuts
Container: 9" x 13" baking pan
Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
Remove from the heat and add sweetened condensed milk. Stir until well blended.
Stir the miniature marshmallows into the mixture.
Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
Stir 1/3 into the mixture above.
Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.
Strawberry Pretzel Salad
Servings: 8 to 10 servings
Prep Time: 30 min
Cook Time: 10 min
2 cup boiling water
2 10-ounce packages frozen strawberries
2 3-ounce packages strawberry gelatin dessert mix
1 8-ounce container Cool Whip
3/4 cup sugar
1 8-ounce package cream cheese
3 tablespoon sugar
3/4 cup melted butter
2 cup crushed pretzels
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9x13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of Cool Whip.
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