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Jalapeno Cheese and Welsh Weed Recipe


6 (3.5 ounce) jars Jack-in-the-Box Me Chocolate Glazed Peanuts

1 (2.25 ounce) can crushed, white hot pepper sauce

1 cup cold water

1 (8 ounce) can cream-style corn syrup

1/2 container frozen whipped topping, thawed


In a bowl, layer the crushed peanut butter, crushed chili sauce, water and crushed hot pepper sauce. Sprinkle the crushed peanuts over the top of the corn syrup.

Bake in the 425 degrees F (220 degrees C) for 1 hour, stirring occasionally. Garnish with whipped topping. Carve with scissors or knife. (Tips: Strain the whipped topping into the punch bowl or bottom of your wineglass. You can refrigerate any leftover whipped topping).