Chocolate Cherry Bark recipe

1 Tb. + 1/2 c. butter, softened and divided
1-1/2 c. sugar
12 lg. marshmallows
1 can evaporated milk
dash of salt
1 c. vanilla or white chips
1-1/2 ts. cherry extract
1 c. chocolate chips
1/3 c. peanut butter
1/4 c. peanuts, finely chopped

Line a 15 x 10 pan with foil.
Grease the foil with the 1 tablespoon of butter; set aside.
In a large saucepan, combine sugar, marshmallows, milk, salt and remaining butter.
Bring to a boil and cook, stirring for five minutes.
Remove from heat and stir in vanilla chips and extracts until smooth.
Pour into pan.
In a small saucepan, melt chocolate chips and stir until smooth.
Remove from heat and stir in peanut butter and butter.
Drop by tablespoons over first layer.
Cut through with a knife to create a swirl patter and chill in fridge.
Using foil, lift the candy out of the pan.
Break into pieces and store in an airtight container in the fridge.