Bing Candy Cherry Mash Food

OLD FASHIONED CHERRY MASH CHOCOLATES

Steps:

• First, line the mini muffin pan with paper liners. Set aside.
• Then, line a cookie sheet with wax paper. Set aside.
• Next, in a small bowl, combine softened butter and powdered sugar. Using a hand mixer, beat until it starts to stick together. It will be clumpy.
• Add patted-dried, chopped maraschino cherries. Mix well. IF the mixture is still clumpy after adding the chopped cherries, add a half tsp of maraschino cherry juice and mix again. If needed, add another half teaspoon and so on. You do not want this to be the consistency of frosting. You want to keep it as thick as possible.
• Using a tablespoon-size cookie scoop or small spoon, scoop cherry mixture onto lined cookie sheet an inch apart. Place in freezer for at least one hour.
• Next, while cherry drops are freezing, follow the instructions on the package to melt Almond Bark in a microwave-safe bowl. Once melted, add crushed peanuts and peanut butter. Mix well.
• Then, drop a small amount of the Almond Bark mixture into the bottom of each liner, just enough to cover the bottom of the liner.
• Take cherry drops out of the freezer and break each one in half. (You only want the cherry centers to be about ½ Tbsp). Form the halved drops into a circular disk and place one on top of each Almond Bark mixture already in the pan.
• Afterward, top each cherry drop with a spoonful of the Almond Bark mixture.
• Allow to cool completely and set up before eating.
• Can be stored at room temperature for up to 10 days.

CHERRY MASH BARS

Steps:

• Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
• Spread in 8 or 9" square pan which has been lined with parchment or wax paper.
• Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
• Stir in peanuts. Spread evenly over cherry layer.
• Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).

CHERRY MASH CANDY

Steps:

• In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.
• Simmer for 5 minutes.
• Add cherry chips and vanilla: stir until melted.
• Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard. MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.
• In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.
• Pour over cherry mixture and spread evenly.
• Allow to cool before cutting.

CHERRY MASH BARS

Steps:

• 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. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares.

CHERI'S CHERRY BING CANDY

Steps:

• Mix sugar, milk, salt, butter, & marshmallows in heavy pan. Cook over med-high heat, stirring frequently. Bring to boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat, add cherry chips & vanilla. Mix well. Ensure chips are melted.
• Pour into greased 9x13 pan, store in refrigerator while you complete the next steps. This will help the cherry mixture to set up.
• Melt chocolate chips & peanut butter over low heat. Add additional chopped nuts. (I like to use the salted Spanish nuts).
• Spread over cherry mixture.
• Let cool & cut into squares.

CHERRY BING BARS

Steps:

• Combine sugar, butter, salt, marshmallows and evaporated milk to a boil, and boil for 5 minutes. Stir constantly as this mixture can scorch easily. Remove from heat, stir in cherry chip until melted and pour into a buttered 9 x 13 pan. Chill until set. Melt chocolate chips and peanut butter, either in microwave or on the stovetop, stir in peanuts. Pour over cherry mixture and chill again until set.

BING CANDY (CHERRY MASH)

Steps:

• 1. Line a 13x9 inch pan with heavy foil; allowing foil to extend over sides of the pan; grease foil and set pan aside.
• 2. In saucepan, mix chocolate and peanut butter. Cook and Stir over low heat until melted. Stir in nuts. Spread half (1 1/4 cups) in prepared pan; transfer to refrigerator. Let remaining mixture stand at room temperature.
• 3. In another medium saucepan, combine sugar, marshmallows, butter and evaporated milk. Cook and stir over medium heat until mixture comes to a boil; cook 5 minutes more, stirring constantly. Remove from heat. Stir in cherry or peanut butter pieces until melted. Cool 10 minutes. Carefully spread over chocolate layer in pan. Chill the layered mixture for 20 minutes.
• 4. carefully spread remaining chocolate over cherry layer. (If too firm to spread, place in microwave safe bowl; microwave on 50% power for 30 seconds, and then spread.) Cover; chill at least 1 hour. Use foil to lift candy from pan; cut into small pieces. Store up to one week in airtight container in refrigerator. Makes 120 pieces.
• 5. NOTE: If you cannot find Cherry chips anywhere...it was suggested too use White Chocolate chips and add cherry extract with some food coloring (I would suggest in using oil based food coloring by wilton, to achieve the cherry color)..they said you could find the cherry extract at Walmart. It turned out well for this particular person who tried it. If doing this..be sure to use Good quality chocolate..high end brand.

BING CHERRY DELIGHT

Steps:

• Combine milk and lemon juice. Fold in cherries. In another bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture., Spread into an ungreased 11x7-in. dish; sprinkle with wafer crumbs. Freeze, covered, until firm. Remove from freezer 15 minutes before cutting. May be frozen up to 2 months.