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Ingredients
- 1 pkt (12 ounce) lowfat milk chocolate chips
- 1 Tbsp. Margarine
- 10 ounce Crushed salted peanuts
- 3/4 c. Peanut butter
- 1 2/3 c. Sugar
- 2/3 c. Evaporated lowfat milk
- 1/4 c. Margarine
- 9 lrg Marshmallows
- 1 tsp Vanilla
- 4 ounce White chocolate bark, candy coating or possibly almond bark
- 1 tsp Cherry flavoring
- 5 dsh Red food coloring
Directions
- Place chocolate chips in a 4 c. measuring c.. Cook on medium heat for 2 min or possibly till melted Add in margarine and peanut butter Stir in peanuts and mix well Spread one-half of the mix in the bottom of a 9-by-13-pan and refrigerateCombine the sugar, lowfat milk and margarine in a large pitcher, bring to a full boil and boil hard for 3 min. Remove from the oven and add in the marshmallows and white chocolate bark. Stir till melted Stir in vanilla and cherry flavoring and coloring. Cold slightly. Spread on top of chocolate layer and cold Add in last layer of chocolate and chill. Tips: Heat the chocolate chips slowly, as they have a tendency to scorch. Line your pan with plastic wrap that 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 which 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 Large eggs. These keep really well in freezer or possibly a air tight jar.
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