1 tablespoon plus ½ cup butter, softened, divided
2 cups sugar
12 large marshmallows
1 small can (5 ounces) evaporated milk
1 cup vanilla or white chips
1 ½ teaspoons cherry extract
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/3 cup creamy peanut butter
¼ cup finely chopped dry roasted peanuts
Line a 15-inch x 10-inch pan with foil. Grease the foil with one tablespoon butter, set aside. In a large heavy saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to boil; cook and stir for 5 minutes. Remove from the heat. Stir in vanilla chips and extracts until smooth. Pour into prepared pan.
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in peanut butter and peanuts. Drop by tablespoonfuls over first layer; cut through with a knife to swirl. Chill until firm.
Using foil, lift candy out of pan. Discard foil. Break candy into pieces. Put in an airtight container and store in the refrigerator. Recipe makes about two pounds of candy.
I did not have any of my recipes unpacked last Christmas after moving to Texas, so I used recipes from my Taste of Home magazine. This is one that I will make again. It really makes a lot, so I froze a bunch and we take a few pieces out once in awhile and indulge. It is really good and reminds me of the Cherry Mash candy bar I liked as a child.