| 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
vaughndell@juno.com on Dec 6, 1997
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