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Name: Peanutty Berry Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 25
Cuisine: American
Ingredients: 1/4 c Sugar; 8 oz Cheese, cream -- softened; PEANUTTY CRUST-----; And drained; 2 tb Peanut butter; 1 tb Margarine; 2 c Cereal, rice -- oven; Toasted; 10 oz Strawberries, frozen --; 1 Gelatine -- unflavored; (envel); Thawed; 1/4 c Milk -- skim; 2 c Marshmallows (4 oz) regular; Or mini

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INGREDIENTS

1/4 c Sugar
8 oz Cheese, cream -- softened
PEANUTTY CRUST-----
And drained
2 tb Peanut butter
1 tb Margarine
2 c Cereal, rice -- oven
Toasted
10 oz Strawberries, frozen --
1 Gelatine -- unflavored
(envel)
Thawed
1/4 c Milk -- skim
2 c Marshmallows (4 oz) regular
Or mini

Servings

INSTRUCTIONS

In blender, puree strawberries. Add cream cheese and sugar; process until thoroughly blended. In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. While processing, through feed cap, gradually add gelatine mixture to blender and process until blended. Pour into large bowl. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 50 minutes. Pour into Peanutty Crust; chill until firm, about 2 hours. To serve cut into squares. PEANUTTY CRUST: In large saucepan, over low heat melt margarine and peanut butter. Stir in marshmallows until melted. Stir in rice cereal. Quickly turn into 9-inch pan sprayed with no stick cooking spray. Press with greased spatula into bottom; chill. SUBSTITUTION: Use 10 oz frozen raspberries, thawed and drained. Puree as above; strain, if desired , and return to blender. Increase sugar to 1/2 cup. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Peanutty Berry Bars

1/4 c Sugar
8 oz Cheese, cream -- softened
 PEANUTTY CRUST-----
 And drained
2 tb Peanut butter
1 tb Margarine
2 c Cereal, rice -- oven
 Toasted
10 oz Strawberries, frozen --
1 Gelatine -- unflavored
 (envel)
 Thawed
1/4 c Milk -- skim
2 c Marshmallows (4 oz) regular
 Or mini

In blender, puree strawberries.  Add cream cheese and sugar; process until  thoroughly blended.    In small saucepan, sprinkle unflavored gelatine over milk; let stand 1  minute.  Stir over low heat until gelatine is completely dissolved, about 3  minutes.  While processing, through feed cap, gradually add gelatine  mixture to blender and process until blended.  Pour into large bowl. Chill,  stirring occasionally, until mixture mounds slightly when dropped from  spoon, about 50 minutes.  Pour into Peanutty Crust; chill until firm, about  2 hours.  To serve cut into squares.    PEANUTTY CRUST:  In large saucepan, over low heat melt margarine and peanut  butter.  Stir in marshmallows until melted.  Stir in rice cereal. Quickly  turn into 9-inch pan sprayed with no stick cooking spray. Press with  greased spatula into bottom; chill.    SUBSTITUTION:  Use 10 oz frozen raspberries, thawed and drained. Puree as  above; strain, if desired , and return to blender.  Increase sugar to 1/2  cup.    Recipe By     :    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 25 Servings

Calories: 33
Calories from Fat: 10 (30%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 12mg		0 %
Potassium 2.4mg		0 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33

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