Ingredients
2 tbsp butter
1 cup white sugar
¼ tsp salt
⅓ cup half-and-half cream
1 cup miniature marshmallows
1 cup cherry baking chips
1 cup semisweet chocolate chips
½ cup peanut butter
1 cup Spanish peanuts, roasted
Preparation
Line an 8x8 or 9x9-inch square pan with waxed paper.
In a medium saucepan, combine butter, sugar, salt, and, half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching.
Remove from heat and stir in the marshmallows, and cherry chips. Press the mixture into the prepared pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Fold in nuts.
Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares.
Serve and enjoy.
