As a child, one of my favorite candy bars was the “Cherry Mash”.
But as I grew up, I found my beloved candy bar harder and harder to find.
(It was like they were EVERYWHERE when I was six and then NOWHERE when I was 16.)
When I moved to Kansas City and found out they were made only a stone’s throw away in St. Joseph, I was elated. I was SURE that being this close to the actual factory meant more access to my favorite candy bar.
I was wrong.
It was still as elusive as before. So as any good experimental cook, I decided to hack the recipe.
This Cherry Mash Candy Bar Recipe is as close as I have come to copycatting the real thing. The top chocolate layer alone is worth it (hello, chocolate, salted peanuts and peanut butter….let’s just eat you with a spoon). And the cherry bottom layer is still reminiscent of my favorite candy (be sure to buy good quality cherry chips – otherwise it can taste too waxy.)
The best thing about the recipe…it makes a TON (and freezes easily), so you can easily share with friends and family, or hoard it for yourself so you can always get a Cherry Mash fix.
Cherry Mash Candy Bar Recipe
This Cherry Mash Candy Bar Recipe is a copycat of the beloved “old-school” candy bar. Note, the top chocolate layer alone is worth the work alone (hello, chocolate, salted peanuts and peanut butter….let’s just eat you with a spoon).
Recipe Yields: One 9″ x 13″ pan of candy – how big you cut the pieces is up to you.
2 cups sugar
2/3 cup evaporated milk
pinch of salt
12 large marshmallows
1/2 cup unsalted butter (one stick)
16 oz cherry chips – check the size of your bag, I had to buy two to get to 16 oz.
1 teaspoon vanilla extract
1 package semi-sweet chocolate chips, 12 oz.
3/4 cup creamy peanut butter
7 oz dry roasted peanuts, finely crushed
1. Prepare a 9″ x 13″ glass pan with aluminum foil, leaving foil extended by 2″ on two sides for easy removal. Coat the foil with butter.
2. Combine sugar, evaporated milk, salt, marshmallows and butter in a medium-to-large saucepan over medium heat.
3. Stir consistently until melted and well blended and starts to boil. Then continue stirring for another five minutes.
4. Remove from heat and add cherry chips and vanilla. Stir until dissolved and well blended.
5. Pour cherry mixture in prepared pan. Place pan in refrigerator.
6. Place chocolate chips in a glass bowl and microwave in :30 increments, stirring in between increments, until completely melted.
7. Add peanut butter and crushed peanuts and mix well. Spread carefully on top of cherry mixture. Place pan in refrigerator and chill until it is set.
8. Once set, pick up the aluminum foil and take out of pan. Cut into desired size. Store in the refrigerator. Bring up to room temperature before you eat.
This recipe is part of my 10 Days of Christmas Cookies series. If you liked this recipe, check out past year’s cookie recipes:
- Salted Caramel Pretzel Cookie Recipe
- Kid-Friendly White Chocolate Peanut Butter Krispy Cookies
- White Chocolate Peppermint Bar Recipe
- Chewy Gingersnap Cookie Recipe
- Peanut Butter Toffee Cookie Recipe
- No Bake Cornflake Chocolate Caramel Pecan Cookie Recipe
- Chocolate Peppermint Cookies Recipe
- Citrus-Glazed Shortbread Cookie Recipe
- Chocolate Caramel Cake Cookies Recipe
If you like recipes like these, be sure to follow our Delicious Desserts Board on Pinterest when we share recipes like this everyday.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.