Bing Candy Recipes

RETRO BING BARS

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.

BING CHERRY CANDY

Steps:

• Line a 9" x 13" pan with foil, extending over sides of pan and grease well with baking spray.
• In a medium-sized saucepan, combine sugar, evaporated milk, 1/2 cup butter and salt. Bring to a rolling boil over medium heat; once boiling, cook 5 minutes, stirring constantly.
• After 5 minutes, remove from heat. Add in vanilla extract, followed by the marshmallows and cherry chips. Stir until marshmallows and cherry chips have melted and mixture is smooth.
• Meanwhile, in a microwave safe bowl, combine chopped chocolate or chocolate baking chips, 1 tbsp butter and peanut butter. Microwave on 50-60% power until chocolate is melted, then stir until mixture is smooth. Stir in chopped peanuts.
• Pour half of the chocolate mixture into prepared pan. Then, pour all of the cherry mixture over the first layer of chocolate. Pour remaining chocolate mixture on top, spreading until the cherry mixture is completely covered.
• Let cool completely before cutting candy into pieces. Store in an airtight container.

CHERRY BING BARS

Steps:

• 1. Combine the first 4 ingredients and cook over medium heat until full boil
• 2. Boil for 5 minutes - stirring constantly
• 3. Remove from heat and stir in cherry chips and vanilla
• 4. Spread in 9x13 pan and chill
• 5. Melt chocolate chips and 3/4 cup of peanut butter
• 6. Fold in 1 pound of salted peanuts which have been chopped
• 7. Spread on top and chill again

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.

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 CHOCOLATE NUT BARS RECIPE

Steps:

• Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up.
• Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
• Spread this mixture carefully on top of the chocolate layer. Let cool in the fridge.
• Top with remaining chocolate for the last layer. If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
• Refrigerate until firm. Cut into pieces - about 48.
• Store in refrigerator.

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.