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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

"Backstop" Texas Tumbleweed Recipe

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This recipe for "Backstop" Texas Tumbleweed is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz pkg. Almond Bark (Chocolate)
1 12 oz Reese Peanut Butter Chips
1 7 oz can of shoestring potatoes
1 can of redskin Spanish peanuts
1 tsp. vanilla
Directions:
Directions:
Melt the almond bark & Reese’s butter chips in
The Microwave or Double pan until melted.
Add vanilla.

Add in the Spanish peanuts & Shoestring Potatoes
Stir until all covered, drop onto wax paper and refrigerate
For at least one hour.

 

 

 

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