| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (12 oz) milk chocolate chips |
| 1 | tb | Margarine |
| 10 | oz | Crushed salted peanuts |
| 3/4 | c | Peanut butter |
| 1 2/3 | c | Sugar |
| 2/3 | c | Evaporated milk |
| 1/4 | c | Margarine |
| 9 | lg | Marshmallows |
| 1 | ts | Vanilla |
| 4 | oz | White chocolate bark; candy coating or almond bark |
| 1 | ts | Cherry flavoring |
| 5 | dr | Red food coloring |
INSTRUCTIONS
Place chocolate chips in a 4 cup measuring cup. Cook on medium heat for 2 minutes or until melted Add margarine and peanut butter Stir in peanuts and mix well Spread one-half of the mixture in the bottom of a 9-by-13-pan and chill Combine the sugar, milk and margarine in a large pitcher, bring to a full boil and boil hard for 3 minutes. Remove from the oven and add the marshmallows and white chocolate bark. Stir until melted Stir in vanilla and cherry flavoring and coloring. Cool slightly. Spread on top of chocolate layer and cool Add last layer of chocolate and chill. Tips: Melt the chocolate chips slowly, as they have a tendency to scorch. Line your pan with plastic wrap which can be lifted right out of the pan. Leave several inches hanging over the edge. Cut in exact squares. These are so good. I have a grown step-granddaughter that has requested these every year since she was a little girl. They aren't just for Christmas either. I have made them at Easter and shaped them like eggs. These keep really well in freezer or a air tight jar. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Dec 6, 1997
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