Snickers Bar Taffy Apple Salad
Apples, marshmallows, pineapple chunks and bites of Snickers candy bars gelled into a pineapple whipped cream topping.
(20 oz.) can pineapple chunks, drain and save juice
, lightly beaten
to 1 1/2 cups chopped Snickers candy bars
. Cool Whip
(I use Granny Smith), unpeeled, cored and diced
, unpeeled, cored and diced
One day before serving:
Drain the pineapple chunks and save the juice. In a large bowl, toss together the pineapple chunks and marshmallows. Cover and refrigerate overnight.
In a medium saucepan, whisk together the reserved juice, egg, flour, vinegar and sugar. Cook over medium low heat until thickened like a custard. Transfer to a container, cover and chill overnight.
The day of serving:
The next day (day of serving), combine the custard with the pineapples and marshmallows. Stir in the remaining ingredients and chill until served.
Although I have eaten leftovers of this one day later, this is best the day it's made.
Adapted Source: Kristi B. friend of Seeded at the Table
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