Served as dessert. Vegetarian dish. Speciality: Easter candy recipes.

12 ounces Chocolate chips

3/4 cup chunky Peanut Butter

12 ounces fine ground Spanish Peanuts

1 can sweetened condensed Milk

12 large Marshmallows

1/2 cup real Butter

1 teaspoon Cherry extract

6 ounces Cherry chips

1/2 cup chopped Maraschino Cherries, well drained

Melt together chocolate and peanut butter; stir in peanuts and spread half of mixture into a 9 x 13 inch pan reserving the rest for later. In very heavy saucepan combine condensed milk, marshmallows and butter. Bring to a boil carefully (scorches easily), and boil for 5 minutes, watching closely. Add cherry extract and cherry chips; stir to melt the chips and then stir in cherries. Spread over chocolate in pan, then top with remaining mixture. Chill to set but remove from fridge before serving.

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