The original recipe is from the Pillsbury The Complete Book of Baking recipe book published in 1993. The original recipe called for chunky peanut butter and butterscotch chips which I substituted creamy peanut butter and peanut butter chips. It is a simple recipe and I use a handheld mixer. No need for a big countertop mixer but you can use one if you prefer.

These onions make a over-the-top side dish and I serve them not just with Mexican food, but with barbequed meats and even chopped in potato salad. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad.