I don’t know about you, but this time of the year makes me want to push fast-forward on the weather remote to a warmer, sunnier month. Not scorching or muggy hot, but comfortable. Definitely sunny! You know, cherry blossom spring weather! But I’m torn. The weather is blah and dreary, which causes my inner home chef to kick into holiday hyper-bake . The calendar reminds me there’s only 42 more days until Spring. Let’s just call it half-way point and welcome these Spring Bing Cherry Bars. Here’s to travels to warmer places!
Traveling to different regions of the United States and world reveal food stuffs new-to-us! The best way to check out what’s tasty is to play paparazzi in the candy or snack aisle at the local truck stop or C-store. Two such confectionary goodies are Missouri’s Chase Candy Company’s “Cherry Mash” and Iowa’s Palmer Candy Company’s “Twin Bing” candies. Both are chocolate, peanut, cherry-based candies. The Cherry Mash, created in 1918, features intense maraschino cherries, while the younger Twin Bing (1923) contains a sweeter, subtle cherry center. The chocolate to peanut ratio varies slightly as well. Just like most food rivalries (Coke vs. Pepsi, potatoe vs. potato, Bubbalicious vs. Bubble Yum…), fans are loyal to their brand.
The first time I tasted this delectable candy was at an acquaintance’s South Dakota home during the holidays. I was pitted, shelled and coated. Creamy cherry sweetness, peanutty goodness, and milk-chocolately. It was like a fruity peanut butter cup! However, the names Cherry Mash and Twin Bing were foreign to me, as was this candy. Where had this nugget of deliciousness been all my young life?!
This confectionary brush of fate coincided with the 1989 South Dakota Centennial. Celebrating a state’s 100-year-old birthday is a big deal, so festivities were in full gear throughout the Mount Rushmore State. The Jackson County Centennial Committee created a Special Wagon Train Cancellation Contest. Folks of all ages were encouraged to submit entries representing South Dakota’s history. Guess who submitted an entry? Yep. This person. Guess who took 2nd place in the county? Yep. This person! Besides bragging rights, my prize was a South Dakota Centennial Cookbook. For most 11-year-olds, this probably doesn’t seem exciting. But for me it was! And the best part, a recipe for those scrumptious cherry-peanut-chocolate bars was in it!!
Over the years, I’ve made and refined the bing cherry bar recipe from this cookbook. The tricky part is finding the cherry chips. Log House brand is probably the most commonly found cherry chip on the market. If you’re interested enough and sweet-talk your local grocery store manager, cherry chips might be special ordered for you. If not, Amazon.com sells a variety of cherry chips…just like everything else you could ever want and then some.
The Spring Bing Cherry Bars recipe featured here is my go-to for a unique holiday candy. Let me forewarn you…like most chocolate-peanut candies, these are highly addictive! I prefer a very nutty bar, so chunky peanut butter (in addition to the whole salted peanuts) create a crunch texture. If you’re as nutty as me, just use creamy peanut butter. Have peanut allergies? Try cashew butter or another favorite nut butter. Think Spring!
PrintSpring Bing Cherry Bars
Cherry, chocolate and peanutty goodness all in one layered bar! A unique candy to make your tongue do the tango!
- Prep Time: 10 minutes
- Cook Time: 15 minutes + Freezing Time
- Total Time: About 2 hours
- Yield: 24 bars 1x
Ingredients
Top and Bottom Layers:
2 cups slightly crushed salted peanuts
2–3/4 cup crunchy peanut butter*
1–12 oz. package semisweet chocolate chips
Filling:
2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup (1 stick) unsalted butter
12 large marshmallows
1–10 oz. package cherry chips
1 tsp. vanilla
Instructions
Line a 9 x 13 inch pan with parchment or wax paper. Cross layering the paper in the pan lets you easily remove the finished candy to cut (see below). Set aside.
For the top and bottom layers, melt the chocolate chips and peanut butter until melted and smooth. You can use a double-boiler for this, but a microwave works well. Microwave for 1 minute and stir. Continue microwaving in 30-second intervals, stirring after each until smooth. Stir in salted peanuts. Pour half of the mixture and spread evenly onto the bottom of the prepared pan. Place in freezer until set. Place remaining chocolate mixture aside for the top layer.
For the filling, combine sugar, evaporated milk, butter, and marshmallows in a large saucepan over medium heat. Cook and boil for 8 minutes, stirring continuously to prevent the sugar from burning. Remove from the heat and stir in the cherry chips and vanilla. Mix until smooth. Pour and smooth filling over bottom chocolate layer. Return the pan to the freezer until set. Top with remaining chocolate mixture and refreeze until set. Cut into bars and share!
Notes
*Creamy peanut butter can be substitute for crunchy peanut butter for a less crunchy texture.
IMNPB
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