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Combine peanut butter, milk chocolate and whipped topping and mix well.
Spread peanut butter mixture on half of a sliced strawberry.
Top with remaining half of strawberry. Repeat with other berries. Refrigerate until set.
Dip each strawberry into melted semi-sweet chocolate, coating half of each berry. Refrigerate
until ready to serve.
Kernal’s Fresh Strawberry Peanut Dips
Dessert
Recipe by:
Nancy Racz, Kernal Peanuts
1 cup Kernal Peanuts Smooth peanut butter
4 oz milk chocolate (melted)
1/4 to 1/2 cup prepared whipped topping
(such as Cool Whip or Nutriwhip)
24 large Norfolk County strawberries (approx),
sliced in half lengthwise
6 oz semi-sweet chocolate (melted)
Combine sugar and chopped peanuts. Roll out pastry to approx 14 x 10 " rectangle.
Spread lightly with jam. Spread with peanut/sugar mixture. Roll lengthwise.
Using a Sharp knife slice into 1/2 " pieces. Place each piece onto ungreased baking sheets lined
with parchment paper. Bake at 375 oven for approx 15 minutes until golden brown.
Serve warm or cold
Kernal’s Pinwheel cookies
1 package puff pastry (thawed)
1 jar
strawberry or raspberry jam
(boiled or freezer) made with
Norfolk County fruit
1/3 cup
unsalted Norfolk County redskin
valencia peanuts (chopped)
1/3 cup sugar