DISCLAIMER: This is not a diet-friendly recipe. If you are trying to be good and strong, just back away from the computer!
24 oz cocktail peanuts, chopped fine
1-1/2 cups chunky peanut butter
2 (12 oz) pkg chocolate chips
2 cans Betty Crocker cherry frosting*
48 large marshmallows
Melt 3/4 cups peanut butter with 1 pkg of chocolate chips.
Stir in 12 oz of the chopped peanuts.
Spread in extra large, lightly greased cookie sheet.
Stick in freezer while you prepare the next layer.
Melt marshmallows and stir in frosting.
Spread on top of chocolate layer and put back in freezer while you make the next layer.
Repeat first layer.
Cover with plastic wrap and freeze for 10 to 20 minutes and serve. If you’re going to be serving much later, just put in fridge.
*HOMEMADE CHERRY FROSTING (much yummier than canned)
6 cups powdered sugar
1 cup butter
¼ cup milk
1 t cherry flavoring
½ t red food coloring (optional – cherry flavoring does have some red in it)
Mix powdered sugar, butter and milk together with a hand mixer, being careful at first that powdered sugar doesn’t become airborne. Adjust by adding more milk a little at a time if too dry or adding more powdered sugar if too wet. (If the frosting is too wet, the bars will be very, very gooey at room temperature. See first frosting picture above for perfect consistency - smooth but thick enough to hold its shape.) When consistency is as desired, beat in cherry extract and food coloring.