In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.
Simmer for 5 minutes.
Add cherry chips and vanilla: stir until melted.
Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard. MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.
Pour over cherry mixture and spread evenly.
Allow to cool before cutting.
Mix milk, sugar, frosting mix, vanilla, cherries and cherry juice. Roll into balls about 1-inch in diameter.
Freeze.
Melt chocolate chips and grated wax in double boiler over hot water. Add peanuts to chocolate mixture.
Dip frozen balls in chocolate mixture and put on wax paper.
Makes a large batch.
Mix vanilla frosting mix, cherry frosting mix, maraschino cherries, condensed milk and powdered sugar.
Roll into very small balls and freeze.
Melt semi-sweet chips and paraffin together then add peanuts to chocolate mixture.
Dip frozen balls into the chocolate mixture and place on wax paper to dry.
Mix
ingredients
together
well.
Chill
and form into balls or\tany
shape
you
prefer.
Chill another 30 minutes. Melt
over simmering\twater 1 pound dark chocolate (sometimes called almond bark).
Dip chilled balls into melted chocolate, after
stirring in\t8 ounces finely chopped, unsalted peanuts into melted chocolate.
Melt the candy bars in a double boiler.
Add the milk and powdered sugar; stir well.
When cool, spread over cupcakes.
Drain and cut cherries.
Mix all the above ingredients.
Chill in freezer 1 hour.
Make into walnut size balls.
Put in freezer and freeze overnight. Dip in chocolate.
Dip in bowl of finely chopped pecans.
Stir in half of the Cherry Ripe (i.e. 1 bar
s covered. Sprinkle the crushed candy evenly over the chocolate, and
br>Remove from heat, add cherry chips & vanilla. Mix well. Ensure
Cook sugar, marshmallows
and
milk 5 minutes, stirring often. Remove from heat and stir in vanilla and cherry chips. Spread in buttered 9 x
9-inch
pan, or drop by tablespoons on buttered wax paper.
Melt chocolate chips, paraffin and peanut butter.
Add peanuts and coconut.
Spread over cherry layer.
Combine sugar, evaporated milk, marshmallows and margarine in saucepan over medium heat.
Boil 5 minutes and add cherry chips and vanilla.
Pour into 9 x 13-inch buttered pan.
Cool.
Melt chocolate chips in double boiler and add peanut butter and crushed peanuts.
Spread over cooled cherry layer.
Chill.
Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
Spread in 8 or 9\" square pan which has been lined with parchment or wax paper.
Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
Stir in peanuts. Spread evenly over cherry layer.
Let set in refrigerator. Cut into 1\" squares with warm sharp knife (hold under hot water and then dry before cutting).
Boil sugar, milk, butter and marshmallows for five minutes, stirring constantly.
Remove from heat.
Stir in cherry chips, half of peanuts.
Spread in 9 x 13 pan. Allow to cool.
Melt chocolate chips.
Add peanut butter and remainder of peanuts.
Spread on top of cherry layer.
Chill, then cut into slices.
Instead of using a 9 x 13 pan, you can also make these in individual minature or regular size cupcake papers.
Use teaspoon to drop in cherry layer then chocolate layer.
Boil sugar, marshmallows and milk for 5 minutes, stirring constantly.
Remove from heat.
Add vanilla and cherry chips.
Put in buttered 13 x 9-inch pan.
Melt chocolate chips.
Add peanut butter and nuts.
Pour over cherry mixture.
Work the first 4 ingredients together and shape into balls. Place them on waxed paper and freeze.
Melt in double boiler the chocolate chips, Spanish peanuts (run through blender) and paraffin.
Dip the cherry balls in chocolate and put on waxed paper.
tir in the marshmallows, and cherry chips. Press the mixture into
eavy cream, the reserved cherry juices, and cherry flavoring. Mix ice cream
Bring margarine, milk, sugar and marshmallows to a boil for 5 minutes.
Remove from heat and add vanilla chips, cherry extract and food coloring.
Pour into a 13 x 9-inch pan and chill while preparing topping.
Melt chocolate chips and peanut butter.
Stir in peanuts.
Spread on top of other ingredients and cool in freezer.
Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
Arrange lamington fingers over base of 12-cup serving dish.
Pour jelly over. Cover and chill 30 mins, or until jelly is set.
Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
Serve trifle topped with chopped Cherry Ripe bars.