1 (12 ounce) package semisweet chocolate chips
1 tablespoon butter
10 large marshmallows
Orange food color paste
1 1/2 cups chow mein noodles
1 cup Spanish peanuts

Melt chocolate morsels and butter in the top of a double boiler. Stir in marshmallows and orange food color paste. When marshmallows are nearly melted, stir in noodles and peanuts. Drop by spoonsful onto wax paper. Chill several hours.

Peanut Candy Chews

Crust:
1/2 cup butter or margarine, softened
1 (18.25 ounce) box pudding in the mix yellow cake mix
1 egg
3 cups miniature marshmallows
Topping:
1/2 cup light corn syrup
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts
1 cup candy corn
Heat oven to 350 degrees F.
Combine butter or margarine and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed. Press onto bottom of ungreased 15 x 10 x 1-inch jellyroll pan.
Bake for 12 to 15 minutes or until set and edges are lightly browned. Remove from oven. Immediately sprinkle marshmallows over hot, partially baked crust. Continue baking for 1 to 2 minutes or until marshmallows puff.
Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars. Yield: 48 bars