1 tablespoon plus 1/2 cup butter, softened, divided
2 cups sugar
12 large marshmallows
1 can (5 ounces) evaporated milk
1 cup vanilla or white chips
1-1/2 teaspoons cherry extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup finely chopped dry roasted peanuts
Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
In a large heavy saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a 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. Store in an airtight container in the refrigerator.