16 oz. (2 2/3 c.) semi-sweet chocolate chips
3 tbsp. butter
1 (14 oz.) can sweetened condensed milk
1 c. lightly salted peanuts
1 c. miniature marshmallows
1 (10 oz.) jar maraschino cherries, drained and cut in half

1. Lightly grease 13 x 9 inch baking pan.

2. Melt chips in a saucepan over low heat, stirring often. Stir in butter until melted, then condensed milk until blended.

3. Stir in peanuts, marshmallows and cherries. Take off heat. Spread in pan. Refrigerate 8 hours. Cut into 1 inch squares. Store in airtight containers. Keeps up to 3 weeks.