Cherry Mash Candy 1

2 c. sugar
16 regular marshmallows
1 small can or 2/3 c.
evaporated milk
1 tsp. vanilla
3/4 c. peanut butter
1 (10 oz.) pkg. cherry chips
1 (12 oz.) pkg. chocolate
chips
1 lb. salted peanuts, chopped

In a large saucepan combine and melt the sugar, marsh-
mallows and evaporated milk. Bring this to a boil and boil for 5 minutes. Remove from heat. Add vanilla and cherry chips. Mix well until smooth. Pour into buttered 9 x 13-inch pan. Melt chocolate chips and peanut butter. Add chopped peanuts. Mix well and pat over the cherry layer. Refrigerate until well set.

Cherry Mash 2

2 lb. powdered sugar
2 boxes cherry frosting mix
1 stick margarine
2 tsp. vanilla
1 can Eagle Brand milk
1 (16 oz.) maraschino
cherries, chopped
2 (12 oz.) semi-sweet
chocolate chips
2 oz. paraffin
1 lb. finely crushed peanuts

Mix all together and chill. Shape into small balls;
chill again. Melt the chips and paraffin; add the crushed
peanuts and mix well. Dip the chilled balls into the chocolate mixture and place on waxed paper. Chill thoroughly.

Cherry Mash 3

1 pkg. (12 oz.) semi-sweet
chocolate chips
3/4 c. crunchy peanut butter
1 c. nuts, chopped
1 can (16 oz.) prepared cherry
frosting
1 jar (7 oz.) marshmallow
cream

Melt chocolate chips and peanut butter in a large bowl
for 1 1/2 minutes on high power. Stir in the nuts and spread half the mixture in the bottom of a 13 x 9-inch pan. Combine the frosting and marshmallow cream in mixing bowl or food processor bowl; spoon on top of chocolate mixture. Top with remaining chocolate mixture. Top with remaining chocolate mixture. Chill several hours or until firm; cut into 1 1/2-inch squares.
Note: These may be made in paper miniature baking cups.