Cherry Chocolate Bark
|Butter||9 Tablespoon, softened, divided (1 Tablespoon Plus 1/2 Cup)|
|Sugar||2 Cup (32 tbs)|
|Evaporated milk||5 Ounce (1 Can)|
|Chips||1 Cup (16 tbs) (Vanilla / White)|
|Cherry extract||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Semisweet chocolate chips||1 Cup (16 tbs)|
|Creamy peanut butter||1⁄3 Cup (5.33 tbs)|
|Finely chopped dry roasted peanuts||1⁄4 Cup (4 tbs)|
Line a 15-in.x 10-in.x 1-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 the foil, lift candy out of pan.
Break candy into pieces.
Store in an airtight container in the refrigerator.