Carnation Snack Mix - Coffee Bean Butter Recipe

Ingredients

2 cups crushed nuts

1 (28 ounce) can fruit cocktail, condensed

1/2 cup frozen whipped topping, thawed

2 tablespoons vanilla extract

1 cup quick-cooking candy-coated chocolate pieces (optional)

Directions

Melt peanut butter in a small saucepan. Whisk in whipped topping. Stir in vanilla extract. Cook over medium heat until slightly thickened, about 5 minutes. Pour into a 2 quart or smaller bowl.

Divide dough into two portions, one large and one small. Divide each portion in two equally divided portions. Spread about 1/3 of peanut butter mixture in center of each recipe drop cake batter into prepared pan. Spread remaining peanut butter mixture over top, and spread remaining whipped topping over batter. Using small spatula make sure pan is not too lightly covered. Using large spoon, spread approximately 1/2 cup peanut butter mixture over cake, allowing the top to drip stream down sides.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into center of the cake comes out clean.

Comments

CuMMY writes:

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Was origanilly 4* but after making some changes the second time I tried it, it definately turned into 5*'s+ > I sprayed the bottom + sides of 9 inch springform pan with cook spray. Pressed the crust up the sides about an inch & 1/2 (alittle thinner on the sides than the bottom.)Definatley use butter in the crust. Couldn't find French vanilla pudding so I did add an xtra1/2 t. of vanilla to the crust & I upped the brown sugar to 3 Tablespoons. Took about 1/2 cup of chopped up Heath candy bar and gently pushed it into the top of the crust. > I added a Tablespoon of flour to the cream cheese mixture, needed to be alittle firmer. Cooked for 45 minutes @ 425 then sprinkled another cup or so of

Carnation Snack Mix - Coffee Bean Butter Recipe

Ingredients

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