BIG BOX OF CANDY BARS RECIPES

Steps:

• Bring sugar, evaporated milk, and 1/2 cup butter to a rolling boil over high heat in a pot. Remove from heat. Add marshmallows, cherry chips, and vanilla extract; stir until fully incorporated. Set aside to cool.
• Melt chocolate chips in a microwave-safe bowl in a microwave. Add peanut butter and 1 teaspoon butter; mix until smooth. Mix in crushed peanuts until fully coated.
• Pour 1/2 of the chocolate mixture into a buttered 9x13-inch pan, making sure to completely cover the bottom. Pour cherry filling mixture on top of chocolate and spread to cover. Top with remaining chocolate mixture. Let cool completely, about 30 minutes. Cut into bars.

Steps:

• Butter a large cookie sheet. Scatter peanuts equally on cookie sheet.
• Place marshmallow cream in a LARGE bowl, set aside.
• In a large saucepan, combine corn syrup and sugar. Place over medium high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. (don’t stir during this time) Remove from heat and let stand 2 minutes undisturbed.
• Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.
• Pour into prepared pan and spread evenly across peanuts.
• Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.