Made some cherry bing bars Saturday and they were not bad. I grew up eating cherry bing candy bars and these are so close to ‘em I have to share. Almost as good as the almond roca bars I tried out last week. So good. And the buckeye bars. My gosh, I love candy. Always have, always will. Lemon drops, root beer barrels, Reese’s peanut butter cups, butterscotch, peanut butter M&Ms, toffee, anise candy, fudge and peppermints.
I think we all have favorite candy that takes us back to the day, back when our feet were bare and we searched for tire swings and wide open sandy beaches, and swinging on the porch swing was the thing to do at day’s end. I thought I was going to write about candy, but it occurs to me that it’s the sweetness I’m after, and aren’t we all? The sweetness of life. Because there is so much we get lost in that isn’t sweet, and my gosh, we need it. Even only now and then.
And now I’m thinking I’d like to write about all the sweetness there is in my life, and all there ever was and even will be. But in the interest of time and sanity, the sweetness of this day will do. The thought of rolling down grassy hills. Firelight. Sounds of children playing outside. The flight patterns of barn swallows. How it feels to work hard, and to be done with it for the day. My granddaughter struggling to form her first word. A young woman trying on her wedding dress. The one day in months when there is no back pain. The smell of prime rib on the grill (a couple hours at 250, with a rub of some kind). My mother’s windblown hair in a photo sent a while back. How Mr. S wrote “polenta” and “squid” on my grocery list. Sounds people make when they nap on hot days. My daughter’s voice in a voicemail about how excited she is to go shopping with me whenever I have a bit of time. The last paragraph of a fine, fine book. The first sentence of the next. Someone down the street singing “Somewhere Over the Rainbow” while weeding the garden. The “love” stamp on the Father’s Day card envelope. How children leave their footprints in bath towels. A bouquet of wildflowers. Guitar music at twilight, Bob Dylan’s “Things Have Changed” then “Tryin’ To Get To Heaven.” And ice cream. Butter brickle. One bowl, two spoons, three scoops.
Let not the shadows distract you. They have their own sweetness in the light which brings them to life. It’s today, and we are here, and wouldn’t a pie taste good about now? A cherry pie, perhaps. How ‘bout it.
To sweetness, then, with a bit of salt.
Cherry Bing Bars
2 cups sugar
2/3 cup evaporated milk
12 regular sized marshmallows
1/2 cup butter
10 to 11 ounces cherry chips (1 package)
1 tsp vanilla
11.5 ounces milk chocolate chips
3/4 cup creamy peanut butter
1 cup salted peanuts (chopped)
Combine sugar, milk, marshmallows and butter in a saucepan.
Cook over medium heat and bring to a boil, stirring all the while.
Boil for 5 minutes, and keep on stirring.
Remove from heat and add cherry chips and vanilla.
Pour into a 9 x 13 inch lightly greased pan and let cool.
Melt chocolate chips in a microwave safe bowl and add peanut butter and chopped peanuts.
Mix together well and spread over the cherry mixture and chill in fridge until set.