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

Line a 9x13 inch baking pan with foil, letting ends extend 2 inches above narrow sides of pan. Lightly grease foil.

Melt chips in medium saucepan over low heat, stirring often. Remove from heat. Stir in butter until melted, then condensed milk until blended. Stir in peanuts, marshmallows, and cherries. Spread in pan. Refrigerate about 8 hours until firm enough to cut.

Lift foil by ends onto cutting board. Cut into 1 inch squares. Store with wax paper between layers in airtight container. Makes 48 squares.