Peanut Marshmallow Bars

 A family favorite at Christmas-time of the Prince family are these delicious Peanut Marshmallow Bars.

Peanut Marshmallow Bars

1 yellow cake mix

2/3 cup butter, softened

1 egg

Mix together .  Press into a 13 x 9 pan.  Bake in 350 oven for 13 minutes.  Take out and cover with

3 cups mini marshmallows

Bake 2-3 minutes more until the marshmallows puff up.  

Let cool.

Topping

1\4 cup butter

3/4 cup sugar

3/4 cup Karo syrup

1 pkg peanut butter chips (Reeses brand)

1 tsp. vanilla

Mix together on low-medium heat until melted.  (Do not cook longer- heat just until melted.)

Stir in 

2 cups salted peanuts (The ones in the bottle.  Planters or Western Family)

Then add:

2 cups rice krispies

Mix together until well blended. 

Pour over cooled crust and let cool.  Cut into squares to serve.  

Store in tightly covered container.

Ice Box Cake

 Happy birthday to Leora Hinton, Ken's mother.  She would be 101 today.  She raised eight kids.  One of their favorite desserts that she made was what she called Ice Box Cake.  In honor of her, I publish this recipe today.

Ken made it to honor her.  He used strawberries.

Leora's Ice Box Cake

 

1. Graham cracker crust.  Some like more crust, some less, so suit yourself. Using a rolling pin, crush as many Graham Crackers as you desire—enough to line the bottom and sides of the container you put your cake in. Some like crust sprinkled on top as well, so leave enough for that if you choose. (You can substitute two commercially-made graham cracker crusts.)

 

2. Marshmallow mix. Into a pan with just a touch of milk (¼ cup), add 16 oz bag of marshmallows. Some prefer a little lighter marshmallow taste and they go with a 12 oz bag. Melt the marshmallows in a double boiler. (Updated version:  Just melt them in the microwave, stirring often.)

 

3. Whip cream. Into your marshmallow mix add a cup of cream that has been whipped (or 8 oz of cool whip). I have found it better to be a tad extra on whipped cream than too much extra on marshmallows. 

 

4. Fruit. Add whatever fruit you prefer to the marshmallow/cream mix. Our family has preferred bananas—usually four average size bananas, sliced. Other people prefer strawberries, blue berries, pineapple and other fruit. Pour the marshmallow mixture into the prepared crust/ crusts.  (We find it better to slice the fruit right into the graham crust, then pour the marshmallow mixture on top.)  Top with graham crumbs, if desired.  

 

5. Chill the ice box cake.  Cover the container and place in the refrigerator (not freezer) for several hours until it has become cold to fridge temperature. Cut and serve.

Ice Box Cake Updated

 Ken's family- the Hintons grew up eating a dessert they called Ice Box Cake.  It was very similar to this recipe, but I've made it easier using a store-bought graham crust.  It's not really a cake at all, but a yummy marshmallow/ fruit dessert.  In my updated version, it's more like a pie.

Pictured is a blueberry Ice Box Cake

Ice Box Cake Updated
1- 9oz. (extra large) graham cracker crust
4 1/2 cups miniature marshmallows or 36 large marshmallows
1/4 cup milk

2 cups heavy cream
1/3 cup sugar
6 large, fresh peaches, peeled and sliced OR equivalent of other fruit such as strawberries, blueberries, raspberries, bananas (the Hinton family favorite) or pineapple, etc.
Crushed graham crackers to sprinkle on top


Heat the marshmallows and milk together in the microwave until melted.  Frequently stop the microwave and stir and stir until melted.  Cool.

Meanwhile, whip the cream in a large bowl until it forms soft peaks.  Beat in the 1/3 cup sugar until stiff peaks form.  Cool the marshmallow.  (You can put it in the fridge for awhile.)
Fold the cream into the cooled marshmallow mixture.  Then gently fold the fruit or mixture of fruits into the marshmallow mixture, evenly distributing the fruit as best as possible.

.  Sprinkle with graham crumbs.  Refrigerate.