1 2/3 cups (10 ounce package) white chips,
1 teaspoon almond extract
1/2 cup cocoa or Dutch process cocoa
1/4 cup (1/2 stick) butter or margarine,
1 teaspoon vanilla extract
4 1/2 cups granulated sugar
1 (7 ounce) jar Marshmallow Crème
1 1/2 cups (12 ounce can) evaporated milk
Few drops red food color (optional)
1 cup candied red cherries, quartered
Line a 13 x 9 x 2-inch pan with foil.
Place 1 cup white chips and almond extract
in medium bowl.
In second medium bowl, stir together cocoa,
melted butter and vanilla extract until
mixture is smooth; add remaining 2/3 cup
white chips (chips do not need to melt).
Combine sugar, Marshmallow Crème, evaporated
milk and 1/4 cup butter in heavy 4-quart
saucepan. Cook over medium heat, stirring
constantly, until mixture comes to full
rolling boil (bubbles can't be stirred down);
continue boiling and stirring 5 minutes.
Remove from heat. Immediately add half of
hot mixture to bowl with white chips only.
Pour remainder into cocoa mixture; stir
to blend. Beat white chip mixture until
chips are completely melted; stir in red
food color, if desired, and cherries. Spread
evenly in prepared pan.
Beat cocoa mixture until chips are melted
and mixture thickens slightly. Spread evenly
over top of white layer. Cover; refrigerate
Remove from pan; peel off foil. Cut with
heart-shaped cookie cutters or cut into
squares. Cover; store in refrigerator.
Makes about 8 dozen squares.
NOTE: For best results, do not double this