Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Cherry Marsh Cookies




Source of Recipe


copykat


List of Ingredients




2 c. sugar
2/3 c. evaporated milk
dash of salt
12 regular marshmallows
1/2 c. margarine
1 c. cherry chips
1 t. vanilla
1 c. powdered sugar
1 lb. chocolate almond bark
14 oz. pecans, chopped



Recipe



Combine sugar, milk, salt, marshmallows and margarine in sauce pan over medium heat. Boil 5 to 6 minutes. Remove from heat and add cherry chips and vanilla, mix well. Pour into a buttered 9x13 pan. Cool. Remove from pan and break up. Knead and add enough powdered sugar until the right texture to roll into small balls. Melt chocolate almond bark. Mix in chopped pecans. Pour small amount into the bottom of paper candy cups. Place ball of cherry mixture into candy cup. Finish filling with chocolate mixture. Place in refrigerator until set.