Cheri’s Cherry Bing Candy: A Midwest Sweetheart

I remember the first time I tasted these cherry bing bars. It was at a holiday cookie exchange in Wisconsin, and amidst the mountains of gingerbread and sugar cookies, these unassuming squares stole the show. The burst of cherry, the creamy fudge, the salty peanut crunch – it was a symphony of flavors and textures that I couldn’t resist. Now, years later, I treasure this recipe and bake it every Christmas, bringing a little piece of that Midwestern magic to my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (includes refrigeration)
• Servings: Approximately 30 squares
• Yield: One 9×13 inch pan
• Dietary Type: Not suitable for Vegan, Dairy-Free, or Gluten-Free diets.

Ingredients

• 2 cups sugar
• 2/3 cup evaporated milk
• 1/8 teaspoon salt
• 12 large marshmallows
• 1/2 cup (1 stick) butter
• 1 (8 ounce) bag cherry chips (such as Guittard or Hershey’s)
• 1 teaspoon vanilla extract
• 1 (12 ounce) bag semi-sweet chocolate chips
• 3/4 cup chunky peanut butter
• 1/4 – 1/2 cup chopped salted peanuts

Equipment Needed

• Heavy-bottomed saucepan (at least 3-quart capacity)
• 9×13 inch baking pan
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Double boiler or heatproof bowl and saucepan for melting chocolate
• Grease-proof parchment paper or aluminum foil

Instructions

1. Prepare the Cherry Base: In the heavy-bottomed saucepan, combine the sugar, evaporated milk, salt, butter, and marshmallows. It’s important to use a heavy-bottomed pan to prevent scorching.
2. Cook the Mixture: Place the saucepan over medium-high heat, stirring frequently with a wooden spoon or heat-resistant spatula. The goal is to dissolve the sugar and melt the butter and marshmallows evenly.
3. Bring to a Boil: Continue cooking and stirring until the mixture comes to a full, rolling boil.
4. Boil for Five Minutes: Once boiling, set a timer and continue to boil for exactly 5 minutes, stirring constantly. This is crucial for the right consistency. Do not reduce the heat, and don’t stop stirring, otherwise the mixture can burn.
5. Remove from Heat: After 5 minutes, immediately remove the saucepan from the heat.
6. Add Cherry Chips and Vanilla: Quickly add the entire bag of cherry chips and the vanilla extract to the hot mixture.
7. Mix Well: Stir vigorously until the cherry chips are completely melted and evenly distributed throughout the mixture. If the chips are not melting completely, you can return the pan to very low heat for a few seconds, stirring constantly, until they melt.
8. Pour into Pan: Grease a 9×13 inch baking pan generously with butter or cooking spray. Alternatively, line the pan with parchment paper or aluminum foil, leaving an overhang to easily lift the finished candy out later. Pour the cherry mixture into the prepared pan and spread it evenly.
9. Refrigerate: Place the pan in the refrigerator to chill and set for at least 30 minutes. This allows the cherry layer to firm up before adding the chocolate topping.
10. Melt Chocolate and Peanut Butter: While the cherry mixture is chilling, prepare the chocolate topping. In a double boiler or a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water), combine the semi-sweet chocolate chips and chunky peanut butter.
11. Stir Until Smooth: Gently stir the chocolate and peanut butter mixture until completely melted and smooth. If the mixture is too thick, you can add a teaspoon of vegetable oil to thin it out.
12. Add Peanuts: Remove the melted chocolate mixture from the heat and stir in the chopped salted peanuts.
13. Spread Chocolate Topping: Remove the chilled cherry mixture from the refrigerator. Spread the melted chocolate-peanut butter mixture evenly over the top of the cherry layer.
14. Cool and Set: Let the candy cool completely at room temperature, or return it to the refrigerator to speed up the process. This will take about 30 minutes to an hour, depending on your kitchen temperature.
15. Cut into Squares: Once the candy is fully set, use a sharp knife to cut it into squares. For cleaner cuts, you can warm the knife under hot water and wipe it dry between cuts.

Expert Tips & Tricks

• Cherry Chip Availability: Cherry chips can sometimes be difficult to find in certain regions. If your local grocery store doesn’t carry them, check online retailers or specialty baking supply stores.
• Marshmallow Melting: Ensure the marshmallows are fresh for optimal melting. Stale marshmallows can sometimes clump and not melt smoothly.
• Preventing Scorching: Constant stirring during the boiling process is crucial to prevent the sugar from scorching on the bottom of the pan.
• Even Chocolate Layer: To get a perfectly smooth chocolate layer, gently tap the pan on the counter after spreading the chocolate to release any air bubbles.
• Easy Removal: Lining the pan with parchment paper or foil makes it incredibly easy to remove the finished candy. Simply lift the edges of the paper or foil to lift the entire slab of candy out of the pan.
• Thinning the Chocolate: If your chocolate/peanut butter mixture is too thick, add 1 teaspoon of vegetable oil at a time, mixing well, until desired consistency is achieved.

Serving & Storage Suggestions

Serve Cheri’s Cherry Bing Candy at room temperature for the best flavor and texture. Arrange the squares on a platter for a festive presentation. They are perfect for holiday gatherings, potlucks, or as a homemade gift.

Store any leftover candy in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the candy for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	12g	15%
Saturated Fat	6g	30%
Cholesterol	5mg	2%
Sodium	70mg	3%
Total Carbohydrate	25g	9%
Dietary Fiber	1g	4%
Sugars	18g
Protein	2g	4%

Variations & Substitutions

• Nut-Free Version: Omit the peanut butter and chopped peanuts. Substitute the peanut butter with an equal amount of melted white chocolate or additional semi-sweet chocolate.
• Different Nuts: Experiment with different types of nuts, such as walnuts, pecans, or almonds, in place of the peanuts.
• Chocolate Variety: Use dark chocolate chips or milk chocolate chips instead of semi-sweet chocolate chips for a different flavor profile.
• Extract Variations: Add a few drops of almond extract or peppermint extract to the chocolate layer for a unique twist.
• Festive Sprinkles: Sprinkle the chocolate layer with festive sprinkles before it sets for added visual appeal.

FAQs (Frequently Asked Questions)

Q: Can I use mini marshmallows instead of large marshmallows?
A: Yes, you can substitute mini marshmallows for large marshmallows. Use the same volume (approximately 12 large marshmallows worth of mini marshmallows).

Q: What if I can’t find cherry chips?
A: If you can’t find cherry chips, you can substitute them with chopped dried cherries or maraschino cherries (well-drained and patted dry). However, the flavor and texture will be slightly different.

Q: My cherry mixture is too thick. What did I do wrong?
A: Make sure you boil the mixture for the full 5 minutes, stirring constantly. If you undercook it, it might be too thin; if you overcook it, it might be too thick. If it is too thick, adding a tablespoon of milk when melting the cherry chips can help.

Q: How do I prevent the chocolate layer from cracking when I cut the candy?
A: Let the candy cool completely before cutting. Warming the knife under hot water and wiping it dry between cuts can also help prevent cracking.

Q: Can I make this recipe ahead of time?
A: Yes, this recipe is perfect for making ahead of time. Simply store the finished candy in an airtight container in the refrigerator for up to a week.

Final Thoughts

Cheri’s Cherry Bing Candy is more than just a recipe; it’s a cherished tradition, a memory of holiday gatherings, and a delicious taste of the Midwest. I hope you enjoy making this special candy and sharing it with your loved ones. Don’t hesitate to get creative with variations and substitutions to make it your own. And please, let me know how it turns out – I’d love to hear your feedback! Pair it with a steaming mug of hot chocolate or a glass of cold milk for the perfect sweet treat. Happy baking!