3 c. sugar
18 lg. marshmallows (2 c. miniatures)
1 1/2 sticks butter (3/4 c.)
1 (14 oz.) can Eagle Brand milk
2 (10 oz.) pkgs. cherry chips
1 1/2 tsp. vanilla
1 1/2 lg. pkgs. milk chocolate chips
1 (12 oz.) jar super chunky peanut butter
1 1/2 tsp. vanilla

In a heavy pan put the sugar, marshmallows, butter and milk. Boil together for 5 minutes, stirring constantly. Add cherry chips and 1/2 tsp. vanilla. Beat well and pour into a greased 12x18 pan. Chill until firm (not long).

For the second layer, stir well as the chip and peanut butter melt and add the vanilla. Beat again. Pour over cherry layer. Refrigerate until firm and cut into squares.