2 cups sugar
2/3 cup evaporated milk
pinch of salt
12 large marshmallows
1/2 cup unsalted butter (one stick)
16 oz cherry chips – check the size of your bag, I had to buy two to get to 16 oz.
1 teaspoon vanilla extract
1 package Milk chocolate chips, 12 oz.-Grandma always used Milk chocolate chips
3/4 cup creamy peanut butter
7 oz dry roasted peanuts, finely crushed
Prepare a 9″ x 13″ glass pan with aluminum foil, leaving foil extended by 2″ on two sides for easy removal. Coat the foil with butter.
Combine sugar, evaporated milk, salt, marshmallows and butter in a medium-to-large saucepan over medium heat.
Stir constantly until melted and well blended and starts to boil. Then continue stirring for another five minutes.
Remove from heat and add cherry chips and vanilla. Stir until dissolved and well blended.
Pour cherry mixture in prepared pan. Place pan in refrigerator.
Place chocolate chips in a glass bowl and microwave in :30 increments, stirring in between increments, until completely melted.
Add peanut butter and crushed peanuts and mix well. Spread carefully on top of cherry mixture. Place pan in refrigerator and chill until it is set.
Once set, pick up the aluminum foil and take out of pan. Cut into desired size. Store in the refrigerator. Bring up to room temperature before you eat.